After cooking the turkey the turkey should be allowed to rest for at least 30 minutes which is what professional chefs do.
The 30 minutes that you allow the turkey to rest after cooking it lets the juices redistribute throughout the meat and during that time you could make gravy or prepare the other parts of the meal.
Allowing the turkey to rest for 30 to 45 minutes after cooking it gives the turkey time to reabsorb the juices; otherwise they'll dribble out when you slice, and the meat will be dry.
So allowing the turkey to rest makes for a better, juicier and much better tasting turkey.
I used to just cook the turkey and serve it but after letting the turkey rest and absorb the juices the turkey has turned out much better.