If you’re pressed for time (or oven space), Make Ahead Roasted Turkey is just what you need. With this technique, cooking turkey the day before, the week before, or even the month before, still tastes delicious and freshly carved.
Of all the easy Thanksgiving turkey recipes out there, this one just works. Well before guests arrive, I get all the carving out of the way, make the gravy, make broth with the turkey carcass, and then I’m left fully prepared to deal with whatever else the day throws at me.
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Cooking a turkey can be the most stressful part of hosting Thanksgiving. There’s a lot of pressure to properly prepare the centerpiece of the meal so it turns out juicy, flavorful and picture-perfect. But what if you could cross this task off your Thanksgiving to-do list early? You actually can pre cook your turkey, days or even weeks in advance.
Pre cooking your turkey ahead of time can make Thanksgiving day so much easier and more enjoyable No more slaving away in the kitchen while your guests are enjoying cocktails You’ll have more time to relax, visit with loved ones and put the finishing touches on side dishes while your already-cooked turkey gently reheats.
Here is everything you need to know about pre cooking your Thanksgiving turkey, along with tips for thawing, preparing, storing, reheating and carving with delicious results.
How Far in Advance Can You Cook a Turkey?
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You can prep your bird anywhere from 1 to 2 days before to up to 1 month in advance.
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Cooking your turkey 1-3 days ahead is ideal. The leftovers stay fresher and juicier.
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For best flavor and moisture, do not cook more than 1 month before Turkey day. The meat can dry out in the freezer.
Should You Brine a Turkey Before Roasting?
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Brining is soaking the turkey in a saltwater solution before cooking. This keeps the meat extra juicy.
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If you have time, brining for 12-24 hours before roasting really boosts moisture. Avoid brined birds if you’ll brine yourself.
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A quick alternative is dry brining – rubbing the bird with salt and letting sit overnight. Add herbs and spices to the salt if you like.
How to Prep and Roast Your Turkey Ahead of Time
Follow these steps for a delicious make-ahead turkey:
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Choose your turkey and thaw it safely in the fridge until no ice remains. Allow 1 1⁄4 pounds per person.
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Pat the turkey dry and rub the skin all over with olive oil or melted butter. Season generously inside and out with salt, pepper and your favorite herbs/spices.
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Preheat oven to 325°F. Place turkey on a rack in a roasting pan. Roast until the thickest part of thigh reaches 165°F on a meat thermometer, about 15 minutes per pound.
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Let the cooked turkey rest for at least 30 minutes before refrigerating. This allows juices to be reabsorbed for moist meat.
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Make gravy from the roasted turkey drippings. Allow to cool completely before storing.
How to Carve and Store Cooked Turkey
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Once turkey has rested, carve it into pieces: whole breasts, full legs, wings, thighs. Refrigerate carved meat in shallow containers or resealable plastic bags.
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Pour cooled gravy and roasted turkey drippings over the meat. This keeps it from drying out. Frozen turkey stays moist up to 2 months.
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For fridge storage, leave the turkey in its original pan, pour over drippings, cover tightly and refrigerate up to 4 days.
How to Thaw and Reheat a Pre Cooked Turkey
Reheating your prepped turkey is simple. Just allow enough time for it to thaw:
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Thaw frozen turkey overnight in the refrigerator. This takes about 24 hours for a 15 pound bird.
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Place the turkey pieces or whole bird in a roasting pan and add 1⁄2 cup broth or water.
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Tent foil over the pan. Bake at 350°F until the meat reaches 165°F internally, about 45-60 minutes.
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Heat your reserved gravy in a saucepan on the stovetop or microwave until piping hot.
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Slice turkey and serve with hot gravy for a delicious stress-free Thanksgiving meal!
Turkey Roasting Times and Internal Temperatures
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Whole turkeys take about 15 minutes per pound at 325°F oven temperature.
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For food safety, turkey needs to reach an internal temperature of 165°F as measured in the innermost part of the thigh and wing.
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Check the temperature in multiple places with an instant-read meat thermometer before removing from the oven.
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Letting the turkey rest after roasting allows the juices to redistribute for moist, tender meat. Rest for 30-45 minutes before carving.
Tips for Moist, Flavorful Leftover Turkey
Here are some tips to keep your pre cooked turkey tasting amazing not just on Thanksgiving but throughout the week:
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Carve the turkey just before refrigerating so it cools faster (store slices in shallow containers with drippings spooned over).
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Use drippings to make turkey broth; this keeps the cooked meat moist when reheating.
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Place stuffing in a separate dish – don’t leave it in the cooked bird which can breed bacteria.
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Allow the cooked turkey to come to room temperature before reheating for more even heating.
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Reheat sliced turkey gently in broth, gravy or au jus to keep it from drying out.
Common Questions about Make-Ahead Turkey
Can I cook my turkey from frozen?
Yes, a completely frozen turkey can go straight into the oven, no defrosting required. Add about 50% more cook time. Internally baste or cover with foil to prevent over-browning.
What’s the best way to reheat turkey?
Slice the turkey and reheat gently in broth, gravy or au jus on the stovetop or in a 350°F oven until hot, about 30 minutes. Avoid the microwave which dries out the meat.
Should I stuff my turkey ahead of time?
No, for food safety and even cooking, it’s best to cook your stuffing separately in a baking dish. Stuffing slows turkey cooking.
How do I prevent dried-out turkey after reheating?
Reheat sliced turkey in broth, gravy or au jus to keep it moist. Store any leftover turkey immersed in or covered with drippings. Don’t overcook when reheating.
Make-Ahead Turkey is the Secret to an Easy, Stress-Free Holiday
Cooking your turkey ahead takes the pressure off on Thanksgiving day. With these helpful tips, you’ll serve a flavorful, juicy bird everyone will love while enjoying more time with your guests. Relax and soak in the holiday knowing your centerpiece is already securely in the refrigerator or freezer.
Recipe tips and variations
- Yield: Plan for 1 ¼ pounds turkey per person (some of the weight is from bones) for your Thanksgiving menu. This recipe assumes a 15-pound bird will feed about 12 people (about 1 ½ cups turkey per person or 18 cups total). The math is: 12 people x 1.25 pounds per person = 15-pound turkey.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Thaw safely: The best (and safest) way to thaw a frozen turkey is slowly in the refrigerator over the course of several days. It takes longer, but it is infinitely safer. Never thaw a turkey using warm/hot water, in the microwave, or at room temperature, all of which let bacteria grow before the turkey is thawed.
- Brine: A dry brine is a great way to infuse your turkey with extra flavor, if you have the time and inclination. If brining, look for a turkey with the words “no salt added” on the label. Stay away from “self-basting” or Kosher turkeys which are already injected with a brine.
- Roasting times may vary: After all, you may be cooking a slightly smaller or larger turkey. An unstuffed turkey takes about 15 minutes per pound when roasted at 325 degrees. However, the best way to tell if a turkey is well roasted is with a good meat thermometer (165 degrees at the thickest part of the thigh).
- Carving: It’s easiest to carve one entire side of the first and then move on to the second side. See my full tutorial on carving a turkey for more information.
For food safety reasons, and for a more evenly cooked bird, most modern recipes don’t encourage stuffing a turkey. If you decide to stuff your turkey, combine wet and dry stuffing components just before placing them in the cavity of the turkey, ensuring any raw meat, poultry, or seafood used in the stuffing is fully cooked beforehand. Do not stuff a bird with cooked stuffing. Use a large spoon or your hands to loosely stuff the body and neck cavities (do not pack it tightly because the stuffing expands while it cooks). Truss the main cavity with trussing pins to keep the stuffing inside. The stuffing must register 165 degrees on an internal thermometer to be safe to eat. Stuffing a chicken or Cornish hens is also discouraged. For more information, see the USDA website.
