What To Do If Your Turkey Is Done Early

Cooking a turkey for a big holiday meal can be stressful. You spend hours preparing the bird, getting the seasoning just right, and carefully roasting it. The last thing you want is for your turkey to finish cooking way before your guests arrive. If your turkey is done early, don’t panic! With some planning and quick thinking, you can still pull off a delicious Thanksgiving or Christmas dinner.

How To Tell If Your Turkey is Done Too Soon

Before deciding what to do about an early turkey, you first need to confirm that it’s actually finished cooking. An early turkey isn’t necessarily a done turkey. Use these tips to determine if your bird is ready:

• Check the internal temperature. Insert a meat thermometer into the thickest part of the breast and thigh, without touching any bones. The turkey is done when the breast reaches 165°F and the thighs reach 175°F.

• Cut into it Slice into the breast and leg joint to inspect the meat It should be white throughout with no traces of pink. The juices should run clear.

• Test for doneness Wiggle the leg or move the wing The joints should move easily and the meat should feel tender when pierced with a fork,

If your turkey passes these tests but is still early according to your timing then you do indeed have a done turkey on your hands.

What To Do If Your Turkey is Done 1 Hour Early

If your turkey finishes cooking approximately 1 hour before mealtime, you have a couple options:

• Let it rest uncovered for 20-30 minutes to release heat, then loosely cover with foil. The foil will keep it warm without overcooking it further.

• Carve the turkey and keep the sliced meat warm in the oven at 170°F. Combine the juices from carving with stock or wine to make gravy.

• Transfer the whole bird to a cooler, surrounding it with towels to insulate it. Monitor the temperature to ensure it stays above 140°F.

Tips for a Turkey Done 1 Hour Early

• Don’t tightly wrap or completely cover the turkey, which causes steam to make the skin soggy.

• Add broth or stock to the bottom of the pan to keep the meat moist.

• If reheating carved meat, bake it gently and quickly. High heat will dry it out.

What To Do If Your Turkey is Done 2+ Hours Early

For larger timing gaps of 2 hours or more, you’ll need to take extra steps to prevent the turkey from overcooking or drying out:

• After initial rest, carve the turkey and refrigerate the sliced meat. Reheat it later by gently warming in broth.

• Cook a second turkey to serve immediately and save the early bird for leftovers.

• Slow roast the turkey at 225°F after it initially reaches 165°F. This keeps it safe while allowing you to postpone carving.

• Hold the turkey in a cooler lined with towels, like you would rest a brisket. Monitor the temperature.

• Turn down the oven as low as it will go (150-170°F). Keep the turkey in the oven, lightly covered in foil and broth.

No matter the time gap, never leave your cooked turkey out at room temperature for over 2 hours. Safety comes first!

Tips for a Turkey Done 2+ Hours Early

• Carve the breast and leg meat separately for easier reheating.

• Use the juices from the cooked turkey to flavor your gravy.

• Add aromatic vegetables like onion and celery to the pan to impart more flavor.

• Keep the stuffing separate from the turkey if holding it for a long period.

How Long Can a Cooked Turkey Be Held?

A properly handled, fully cooked turkey can safely be held at a warm temperature for 2-4 hours. This gives you a decent window of time to deal with a turkey that finishes too early.

Here are the time limits according to the USDA:

• 1-2 hours: Keep turkey at room temp, loosely covered in foil and broth

• 2-3 hours: Hold carved turkey in a 200°F+ oven or insulated cooler

• 3-4 hours: Cooked whole turkey can be kept in a cooler after initial rest

Once a cooked turkey drops below 140°F internally, it can no longer be held and should be refrigerated. Eat within 3-4 days.

Tips For Preventing a Turkey From Being Done Too Early

With good planning, you can avoid having an overeager turkey throw off your entire meal timeline. Here are some tips:

• Research cook times based on the weight of your turkey and your particular oven. Add padding to be safe.

• Monitor the temperature and use a leave-in thermometer to track doneness. Adjust oven temp as needed.

• Cook stuffing separately so the turkey cooks more evenly.

• Protect the breast with foil if it browns too fast. Keep basting.

• Let the turkey rest after removing it from the oven, even if it’s early. Never rush this step.

Take the guesswork out of roasting turkey by familiarizing yourself with average cook times per pound, your oven’s hot and cool spots, and the bird’s temperature throughout the process.

What to Do If Your Turkey is Still Raw When It Should Be Done

It’s just as common for a turkey to undercook as it is to overcook. If your turkey is still pink in the middle when it should be finished based on the calculated time, try these fixes:

• Continue roasting it, monitoring temperature. Cover breast with foil if needed.

• Transfer to a 400°F oven to quickly finish. Watch it closely to avoid burning.

• Cut up the turkey and pan fry or grill the pieces to required temp.

• Use the breast meat for sandwiches while simmering legs and thighs in gravy on the stovetop until tender.

​​Don’t take risks with undercooked poultry. Cook it through fully to 165°F!

Frequently Asked Questions About Early Turkey

How long can I hold a cooked turkey warm?

Cooked turkey should not be held at warm temperatures for longer than 2-4 hours total before refrigerating. After 1-2 hours of initial resting, carve the turkey and reuse the juices. Hold the carved meat warm in broth, not direct heat.

What is the best way to reheat leftover turkey?

Gently reheat carved turkey in broth, stock, or turkey gravy over low heat. Bake or roast turkey pieces in a 275°F oven until heated through. Microwave smaller portions using 50% power. Avoid cooking at high temps which dries out the meat.

Is it safe to cook a turkey days in advance?

Yes, you can cook your turkey 1-2 days before the holiday meal, provided you properly store and reheat it. Let the cooked turkey cool completely before refrigerating. When ready to serve, reheat thoroughly to 165°F. Handle the meat safely.

Can I keep a whole turkey warm in a cooler?

After resting a cooked turkey for 30-60 minutes, you can hold it warm and continue resting it in an insulated cooler for up to 4 hours. Keep it wrapped in foil and towels and monitor the internal temperature. Reheat it if needed before serving.

Should I baste my turkey while it’s resting?

There’s no need to actively baste during the resting time as this can cool down the turkey. Passive basting by tenting foil over it works well. If reheating carved meat in liquid, occasional brushing with the juices will add moisture.

Don’t Stress Over An Early Turkey

As long as you properly store, handle, and reheat your turkey, having it finish early doesn’t have to lead to a dried out disaster. With plenty of broth and gravy, your guests will never know your bird was done hours before dinner! Just stay flexible, monitor temperatures closely, and adjust your techniques as you go. The delicious payoff of carving up a juicy, perfectly roasted turkey makes it all worthwhile.