How can I make my Thanksgiving turkey ahead?
How can I make my Thanksgiving turkey ahead?
Submitted by BHGFood

The best way to do this is to roast the turkey, then carve it into larger pieces, such as the whole breast lobes, the wings, the thighs, and the drumsticks. Place the pieces in a storage container, cover and chill up to 24 hours. To reheat, place the pieces in a roasting pan with some chicken broth. Cover the pan and heat through in a 350°F. oven (the timing will vary according to the size of the bird, but allow about 45 to 60 minutes)

Answered by BHGFood
Community Answers (19)

I have done this many times to save time or to transport more easily. I just cooked a 22 pounder yesterday. I roast the wole thing by my favorite method making broth from the neck and giblets and some seasoning for moistening meat later. Slice and bone it into an attractive baking dish & cover it. Seal tightly in 2 layers of plastic and freeze it. I also make the gravy and dressing ahead as well. Allow plenty of time to thaw & heat covered at 350 after pouring some of the broth over the meat.
Submitted by

Nesco Roaster is an electric roaster that has several settings that you can program.
Submitted by tessa1061

re: mashed pot. I make them in the am and then put them in a slow cooker on low. When ready to serve put them in a bowl as you need them.
Submitted by

can you do this for a breast if cooking this without the bone in?
Submitted by morerich88

I love the plastic oven cooking bags for a do-ahead turkey. I bake the turkey in one of those bags or in a brown paper grocery bag (both trap the juices for a marvelously moist turkey) and then de-bone it and strain the fat off the drippings to make gravy. Take the deboned turkey, sliced/ready to go, put in a smaller plastic cooking bag with 1 cup of drippings or gravy. Do NOT poke the holes at this point in the bag. Reheat in the bag. Reheat the gravy slowly, covered, in a pot. Delicious!
Submitted by ruth248

I have cooked my turkey the day before, sliced it into serving pieces then wrapped it in foil with some broth. Before serving dinner I put it back in the oven to heat up for dinner. Always moist and delicious.
Submitted by nanagerman

how do you make the gravy ahead
Submitted by pattywinn1

I take mashed potatoes to my daughters, how do I keep them warm and tasteing fresh? I did not see a answer to someone that had already asked.
Submitted by jldavis417

I cook my turkey all night at alow temperature approximately 224% then at 6 AM turn it up to 350% and it is ready for dinner at 1 PM. Been doing this for years and it works well.
Submitted by dburnett5

What is a Nesco roaster?
Submitted by jr30321

Roast the turkey up to 4 days ahead and the carve it. Place in the fridge and reheat in the oven for 2 hours on 350. Make the stuffing or dressing up to 3 days, cool and place in the fridge. Reheat with the turkey, same with the sides and everyone will think you've been slaving all day when you are serving the turkey dinner. Make sure you serve fresh items also such as the cranberry sauce, , a tossed salad or green bean casserole but of course you can make the mashed potatoes, too.
Submitted by craftersue2001

I roast my turkey the day before then slice it and put it in a 9 X 13 pan pouring the juices over. It can be heated in the oven or put in a crockpot. The turkey is real juicy and not dry. Saves all the time and clean up on Thanksgiving
Submitted by

PS-- its easier to debone the turkey while it is still warm then put it in the frig to cool off before slicing and freezing. Don't forget to save the juices very important!
Submitted by fremar6

I bake it, saving all the juices put it in the frig. next day I slice it up dicard any bones. lay it in a pyrex serving dish pour juice over sliced pieces then freeze. You can do this a month ahead of time..take out put in the oven at 350 till warm and hot..take out some of the juice make your gravy. very moist and tender easy on Thanksgiving day have done this with company coming also.
Submitted by fremar6

Do NOT freeze cornbread dressing in aluminum pans as the metal tends to leave an ugly aluminum color and taste to the mixture. I believe my entire family got food poisoning from this. I always freeze it in plastic for safety's sake.
Submitted by beckychappelle

For fully roasted turkey, leave whole and wrap in aluminum foil, after it has cooled. Refrigerate wrapped turkey. Refrigerate all the juices from the roasting pan in a separate sealable container. About an hour before serving time, heat juices until they run, pour this into a roasting pan. Unwrap turkey, cut into slices and lay in the roasting pan, directly in the juices. Cover the pan of turkey slices with foil. Reheat in an 350 degree oven for about 30 minutes, or until heated through.
Submitted by peridot08

I cook & carve turkey day before, make gravy & dressing too. A roaster is a must to reheat & serve everything the next day. I found a used roaster that had individual steam pans that fit over the bottom pan filled with water. It kept all hot for hours! Don't buy new...there's always someone getting rid of a perfectly good roaster.
Submitted by jocfmtx

Roast your bird in a Reynolds turkey bag. No basting necessary! When done, carve removing all bone and fat. Place turkey pieces in a Nesco roaster with all of the turkey juices. Refrigerate. Next day heat in Nesco at 250 and serve. Best tasting and most moist turkey you will ever eat! Been doing 60# of Turkey every Thanksgiving for 17 years this way and my family raves about how good it is.
Submitted by twunsch2