Cooking the turkey on Christmas Eve

[senua]

I normally cook the turkey on The Day but this year, for the first time, I'm doing it on Christmas Eve.
Any hints or tips that I need to know?
Do you carve it whilst still warm or leave it to get cold?

Following

I have the same issue......

You can carve it more easily when cold.

Be warned though, a large cooked turkey takes a remarkably long time to cool down.

This blog is extremely reliable for many other things and has a post on just this here

I have never done it though, but I do recall first boyfriends Mum doing this, back from the days of smaller ovens

It's only 4 degrees outside in many parts of the uk today so you could consider putting it outside covered for an hour? That will chill it quickly.

Thanks, folks.
That website says to carve it after resting for an hour i.e. the usual procedure.

I've found a couple of other references. They mention that dissected pieces will cool quicker than a whole bird, so that's good news for those who hyperventilate about bacteria and food poisoning.
Also, there is the concept of reheating: some foods taste better second time round. I'm salivating already at the thought of Boxing Day bubble&squeak!