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.
Preparing a delicious juicy turkey is one of the highlights of Thanksgiving. However, cooking a turkey can be time-consuming and stressful especially if you have a lot of other dishes and sides to prepare on the big day. Many home cooks wonder – can I do some of the prep work the night before? The answer is yes! Here’s a detailed guide to preparing your turkey the night before for a stress-free Thanksgiving feast.
Why Prepare Your Turkey in Advance?
There are several benefits to preparing your turkey ahead of time
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Saves time on Thanksgiving day – You can get some of the messy, time-consuming steps out of the way in advance so you have more time to focus on side dishes, appetizers and desserts on the big day. Things like removing the giblets, rinsing the turkey, rubbing it with herbs and butter, and even stuffing it can all be done the night before.
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Frees up oven space – If you roast the turkey the day before your oven is free for all your side dishes on Thanksgiving day. No need to worry about coordinating oven space and cooking times.
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Moist, flavorful meat – Prepping your turkey in advance helps ensure a moist, delicious bird. Rubbing it with butter, herbs and seasonings gives plenty of time for the flavors to permeate the meat.
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Less Thanksgiving day stress – Getting part of the cooking done ahead of time means you’ll be more relaxed and able to enjoy the holiday when the big day arrives.
Step-By-Step Guide to Preparing Your Turkey the Night Before
Here is a step-by-step guide to preparing your Thanksgiving turkey in advance:
1. Remove the Giblets and Rinse the Turkey
The night before roasting, remove the bag of giblets from the inner cavity of the turkey. Rinse the turkey inside and out with cool water and pat it completely dry with paper towels. This ensures no excess moisture will inhibit crisping of the skin.
2. Prepare Any Aromatics and Stuffing
If you are stuffing your turkey, you can prepare the stuffing and let it chill overnight. Also prepare any aromatics you want to stuff into the turkey cavity, like onions, garlic, citrus, fresh herbs.
3. Rub the Turkey with Butter, Herbs and Seasonings
Slather the outside of the turkey with softened butter. You can also mix in fresh herbs like thyme, rosemary or sage. Generously season the cavity as well. This helps ensure a flavorful, juicy bird.
4. Refrigerate the Turkey Overnight
Place the seasoned, stuffed turkey directly on the bottom shelf of the refrigerator, with a tray underneath to catch any leaks. Refrigerate overnight which allows the flavors to permeate.
5. Remove from Fridge and Let Sit Before Roasting
On Thanksgiving morning, remove the turkey from the fridge and let it sit at room temperature for 30 minutes before cooking. This helps it roast more quickly and evenly.
6. Roast the Turkey
Roast the turkey according to your normal method, though it may cook slightly faster since it is already at room temp. Use a meat thermometer to ensure it reaches 165°F in the thickest part of the thigh before removing from oven.
7. Let Rest, Carve and Reheat
Once roasted, let the turkey rest 30 minutes under foil before carving. You can carve the full turkey, or just remove the breasts and legs. Portion the meat into a baking dish, cover and refrigerate. Reheat gently on Thanksgiving day, drizzled with turkey broth.
Turkey Roasting Tips
Here are some additional turkey roasting tips for a foolproof bird:
- Cook at 325°F for approximately 15-20 minutes per pound
- Place breast side up on a low rack in the roasting pan
- Tent foil over the turkey for the first 2/3 of cooking time to prevent over-browning
- Baste every 30 minutes with pan juices
- Use a meat thermometer to ensure doneness before removing from oven
Ensure Proper Food Safety
When preparing your turkey in advance, be sure to follow proper food safety guidelines:
- Cook stuffing to 165°F
- Refrigerate promptly after cooking
- Reheat thoroughly to 165°F before serving
- Discard any turkey or stuffing left out more than 2 hours
- Refrigerate leftovers within 2 hours
The Night Before Preparation Makes Thanksgiving a Breeze
Preparing your turkey the night before Thanksgiving can streamline your cooking process and result in a flavorful, juicy bird with minimal stress. Use this step-by-step guide for prepping your turkey in advance, and enjoy a relaxed holiday surrounded by friends and family. What side dishes will you prepare with your delicious turkey? Let us know in the comments!
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 prepare a turkey the night before and keep it in the fridge?
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Can you cook a turkey the night before and carve it the next day?
Can you prep and stuff a turkey the night before?