resting the turkey ,surely it then goes on cooking ??

[inappropriateportioncontrol]

Another thread discussing brining felt the secret for moist turkey was a long resting period -covered and for an hour or as long as it was cooked for .

My turkey is 4.37 kg (whole ,bronze free range ,Lidls) and wrapper reckons 2hrs 15 mins.
Happy to rest it for an hour or more but should I still stick to 2 hrs 15 mins ,unstuffed ?
I would be so grateful for advice ,I always seem to over or under cook .
No meat thermometer and I feel my electric oven is failing and probably a bit underpowered .

A good way to test is to stick a metal skewer into a thick part of the thigh / leg and if the juices run clear, it’s done
cook for the recommended time and absolutely let it rest
I always cover with foil and a tea towel

Thank you Ruby ,I'd forgotten skewer and clear juices .
You don't think I need worry about extra cooking while resting ?

No.

You cook it for the full time as per weight, check it is fully cooked, then rest it.

Do not reduce the cooking time. Turkey must've fully cooked before you take it out of the oven. It takes a long time for the heat to reach the centre and it must do so for long enought to fully cook it.

You don't think I need worry about extra cooking while resting ? No.

Great ,that seems crystal clear .@Janieforever and @SutWytTi

Rest it for as long as possible, the meat relaxes and the juices flow back into it, makes it soo much juicier and better.

cook it for the right time. Preheat your oven. Take it out the fridge 30 mints before hand so it comes up to room temp. Cook it, check the juices are clear before taking it out

then Follow the Jamie Oliver method, wrap in foil, then heavy bath towel round it. Shove it out the way. For at least 30 mins, I do an hour. It’s still piping hot when you uncover. Then do the rest of the stuff you need to cook. Serve everything at once.

more lovely clear instructions,thank you !