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.
Roasting the turkey a day or two before your big holiday meal is a great way to take some of the pressure off on the big day. Having the turkey already cooked and carved means you can focus on preparing side dishes, appetizers, desserts and hosting your guests.
Many people worry that pre-roasting the turkey will make it dry out or lose flavor. But with the right techniques, you can roast ahead and still have a juicy, delicious turkey. Here’s how to do it.
Why Roast Your Turkey Ahead of Time?
There are several excellent reasons to cook your holiday turkey in advance
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Saves oven space – Your oven will be freed up to cook side dishes, desserts, rolls, etc. No need to worry about oven timing and coordination on the busy holiday.
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Allows more time for prep – With the turkey already handled, you’ll have more time to focus on prepping recipes, decorating and getting the house ready for guests.
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Reduces stress – Removing the largest, most time-consuming component of the meal from the actual holiday takes away a lot stress and pressure.
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Leftover prep – Carving and prepping the turkey for leftovers can be done in advance at a leisurely pace.
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Even cook time – Cooking the bird to the proper internal temperature is easier when you’re not worrying about a table full of hungry guests.
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Makes a great presentation – Turkey can be arranged artfully on a platter, ready to wow your guests, rather than carving it to order at the table.
How Far in Advance Can You Roast the Turkey?
Most experts agree you can safely roast your turkey 1-2 days before serving. However, for optimal flavor and texture, it is best to roast the turkey no more than 1-2 days ahead.
Here are some timing guidelines:
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1-2 days in advance – Best for retaining moisture and flavor
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3-4 days – OK, but turkey may start drying out
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5-7 days – Not recommended, turkey will likely be quite dry
If you need to roast a full week or more ahead of time, it’s best to roast just the turkey breast rather than a whole bird. Turkey breast has white meat that will retain moisture better over time.
Tips for Roasting Ahead
Follow these tips to make sure your pre-roasted turkey comes out juicy, flavorful and picture-perfect:
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Cook thoroughly – The turkey must reach an internal temp of 165°F in the thigh and breast before carving and refrigerating. Use a meat thermometer for accuracy.
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Let rest before carving – Let the cooked turkey rest for at least 40 minutes before carving. This allows juices to redistribute and makes for moister meat.
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Carve carefully – When carving the turkey once cooled, take care to keep the pieces intact. Try to leave the skin on if possible.
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Chill properly – Refrigerate carved turkey right away, within 2 hours after roasting. Use shallow containers so it cools quickly.
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Reheat gently – On the big day, reheat turkey pieces slowly in the oven or on the stovetop with broth or gravy to add moisure.
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Restore crispiness – Finish under the broiler or in a hot oven for 5-10 minutes to re-crisp the skin before serving.
Step-by-Step Method for Roasting Ahead
Follow these simple steps for roasting, carving and reheating your turkey:
1. Roast the Turkey
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Roast your turkey a day or two before the holiday as you normally would. Tuck the wings, tie the legs and season well.
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Cook until the breast hits 160°F and the thighs reach 165°F when tested with a meat thermometer.
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Once done, let the turkey rest for 40-50 minutes before carving so juices redistrbute.
2. Carve the Turkey
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Once turkey has rested, carve it carefully using a sharp knife to keep pieces intact.
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Remove both whole breasts and slice them. Separate drumsticks and slice meat off thighs.
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Cut wings into sections and slice or chop remaining meat off the carcass.
3. Store the Carved Turkey
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Place carved turkey pieces into shallow containers or zip-top bags.
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Pour the roasted turkey pan juices over the meat. This keeps it moist.
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Refrigerate promptly, within 2 hours of roasting.
4. Reheat and Crisp the Turkey
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On the big day, reheat turkey pieces gently in broth, gravy or au jus until hot, 165°F.
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For crispy skin, broil turkey pieces for 5-10 minutes once reheated.
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Arrange turkey on a festive platter and serve immediately. Enjoy!
Make Delicious Gravy with the Pan Drippings
Don’t discard those flavorful pan drippings after roasting your turkey! Use them to make a delicious gravy, adding broth and seasonings.
After roasting the turkey, pour drippings into a fat separator. Let sit 5 minutes so fat rises to the top, then pour off fat. Place reserved drippings in a saucepan and proceed with your favorite gravy recipe. Stir in flour, broth, herbs and seasonings. Cook until thickened.
Making gravy ahead allows all those pan drippings to cool so you can easily remove the fat. No rushed gravy-making on the holiday!
What About Stuffing the Turkey Ahead of Time?
Most food safety experts warn against stuffing poultry too far in advance because of bacteria growth concerns.
If you want to stuff your turkey, best practice is to stuff it just before roasting, not days ahead. The same goes for placing stuffing into already roasted turkey before refrigerating.
For safety, cook your stuffing completely on the side and simply spoon it into the turkey cavity right before serving.
Roast Ahead for a Stress-Free Holiday
As you can see, roasting your holiday turkey ahead of time is easy and offers many benefits. With the bird cooked and carved, you’re free to focus on side dishes, appetizers, desserts and most importantly, spending time with loved ones.
Following proper roasting, carving, chilling and reheating methods will ensure your pre-roasted turkey is deliciously moist and full of flavor. Serve it on a decorative platter for an impressive centerpiece to your holiday table.
So go ahead and take the turkey off your to-do list early. Roast ahead and enjoy a happier, more relaxed holiday with family and friends!
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.
Cook Ahead Turkey – How to cook, prep, store and reheat your whole turkey one day before
FAQ
Can you cook turkey a day ahead and reheat?
How to reheat turkey without drying it out?
Is it better to cook turkey the day before or the day?
Can you stuff a turkey the night before and cook it the next day?
Should you roast a Turkey a day ahead?
But the reality is that a whole turkey takes up a lot of space on the big day. If you roast and carve the turkey a day ahead, you can free up your oven and fridge for all of those beautiful side dishes. Not to mention that you save yourself all of guesswork over timing when it comes to serving the big meal. Want to save this recipe?
Can one have turkey and carrots?
Eating turkey and carrots is part of healthy habits. The turkey has meat like chicken and is another healthy poultry option. Carrots are rich in carotenoids, it is a source of vitamin A, fiber, potassium and vitamin B3.
Can you cook a Turkey ahead of time?
Roasting and carving it ahead of time, arranging it on an ovenproof platter over a bed of gravy, and then putting it in the oven before dinner is so much easier. Use my Make-Ahead Turkey Gravy in this recipe. 1. Two or three days before you plan to roast the turkey, combine 2 tablespoons of salt, the thyme and lemon zest.
How do you cook a Turkey a day before cooking?
Two or three days before you plan to roast the turkey, combine 3 Tbs. of salt, the minced thyme and lemon zest. Wash the turkey inside and out, drain it well and pat it all over with paper towels. Sprinkle 1 Tbs. of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs.