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.
For many home cooks, roasting the Thanksgiving turkey causes major holiday stress. It’s a big bird that requires hours of oven time and careful monitoring to ensure it turns out moist and delicious. Wouldn’t it be nice to get this main attraction ready ahead of the big feast day?
You’ll be relieved to know you can roast your turkey 1-2 days early, carve it, refrigerate, and simply reheat it on Turkey Day This handy make-ahead method helps ensure a flavorful, juicy bird without the roasting day pressure
Why Cook Turkey Ahead of Time
Cooking your turkey ahead offers several advantages
-
More relaxed Turkey Day – Roasting, carving and prepping sides can be spread out over days instead of all in one hugely hectic day.
-
Moist meat – Turkey doesn’t overcook since reheating is quick. Meat stays tender.
-
Better carving – Carving a cooked, cooled turkey is much easier than hot roasting pan carving in front of guests.
-
Cooks evenly – Reheating a whole carved bird heats the meat evenly, unlike cooking a cold stuffed raw bird.
-
Frees up oven space – You don’t need the oven for hours on Thanksgiving if the bird is already cooked.
Step-by-Step to Cook Turkey Ahead
Follow these simple steps for perfect make-ahead turkey:
1. Roast and Carve the Turkey
Roast your turkey 1-2 days before serving. Roast until the thickest part of the thigh reaches 170°F. Let rest 30 minutes then carve.
Save any juices from the roasting pan and cutting board to make gravy. Place carved turkey pieces in a shallow pan.
2. Cover Turkey and Refrigerate
Put turkey slices together in pan so they retain moisture. Add a bit of broth or drippings.
Cover turkey tightly with plastic wrap and foil. Refrigerate up to 2 days.
3. Reheat Turkey to 165°F
Remove turkey from fridge and let warm up 30 minutes. Keep covered in same pan.
Reheat in 325°F oven until turkey reaches 165°F, about 45-60 minutes. Check often to prevent overcooking.
4. Make Gravy and Finish Dish
Make gravy from reserved pan drippings. Arrange turkey slices on a platter.
Spoon over hot gravy and garnish with herbs. Your make-ahead turkey is ready to serve!
Tips for Moist Make-Ahead Turkey
Here are some turkey tips to ensure your make-ahead turkey stays juicy:
- Roast correctly and fully until 170°F. Don’t undercook.
- Let turkey rest 30 minutes before carving so juices set.
- Keep slices together. This prevents drying out from air exposure.
- Use pan juices or broth to keep moist when storing.
- Reheat thoroughly to 165°F but don’t overcook meat.
Answering Common Make-Ahead Turkey Questions
Let’s look at some frequently asked questions on preparing your turkey ahead of the big feast:
How far in advance can you cook a turkey?
Cook turkey 1-2 days before serving for the juiciest results. Cooked turkey keeps well refrigerated for this timeframe.
Is roasted turkey better the next day?
Yes, roasted turkey often tastes even better after chilled overnight when flavors meld. Reheating retains moisture.
Can I stuff the turkey ahead of time?
No, never stuff turkey ahead. Cook stuffing separately and combine when reheating turkey.
Should I brine the turkey in advance?
Yes, brining ahead helps ensure a flavorful, moist bird. Rinse turkey after brining and pat dry.
Can I freeze cooked turkey?
You can freeze carved turkey up to 3 months but the texture suffers slightly. It’s best to refrigerate only.
What’s the best way to reheat turkey?
Bake carved, refrigerated turkey loosely covered in a shallow pan at 325°F until heated through, about 45-60 minutes.
The Benefit of Make-Ahead Turkey
Take the big day pressure off yourself and roast your Thanksgiving centerpiece ahead of the feast. With this handy make-ahead approach, your turkey will be juicy, beautifully browned and ready to dazzle your guests without hours of roasting time on the holiday.
Just follow these easy tips to refrigerate and reheat carved turkey for a low-stress feast with all the delicious flavors you expect from this important holiday bird.
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 a turkey ahead of time and reheat?
How to warm up turkey without drying it out?
Can you prepare a turkey the night before cooking?
How do you reheat cooked turkey to keep it moist?
How do you reheat a Turkey?
Then complete the following steps to reheat it once you reach your destination. To reheat the turkey, put the meat back in a roasting pan, pour a bit of chicken stock over the turkey to keep it moist, and cover. Bake in a 325ºF oven alongside side dishes for about 45 minutes to an hour, depending on the size of the bird.
Can You reheat a roasted turkey 24 hours ahead?
Turkey can be fully roasted ahead of time and reheats beautifully with these easy instructions. No one will ever know you did it up to 24 hours ahead. Rub an oven-safe (and broiler-safe) casserole or serving dish with softened butter. Arrange sliced turkey in prepared dish.
Should you season Turkey before reheating?
Last-minute seasoning to the rescue! Just before you reheat the turkey, taste a piece. If it tastes like it could use a bit more flavor, sprinkle salt between the slices right before reheating. It works like magic to bring more flavor throughout all of the slices of turkey.
Can You reheat a Turkey on Thanksgiving Day?
Roast your Thanksgiving turkey the day before the holiday, carve it, and refrigerate overnight; then reheat on Turkey Day for a moist, delicious, and easy feast! Here’s how to do it.