Problem: The Turkey Has Gone Cold
By the time you allow the bird its prescribed resting period, it’s no longer warm.
SolutionWork around it. Before you slice, turkey requires at least 20 minutes to rest and allow the juices to redistribute. The laws of physics stipulate that the meat will―inevitably―cool. Anderson points out that hot gravy and side dishes can go a long way toward solving the problem. Warming the serving dishes and plates helps, too. Run them under very hot water and dry them just before dinner.
Instead of cursing the resting time, consider it a blessing, since it allows you to turn your attention at the last minute to the side dishes.