If it stresses you out to roast a turkey for a holiday meal on the same day it will be eaten, theres a simple solution: make it ahead. Goodbye stress. It takes time and attention to prep a turkey, roast it for several hours, let it rest, and carve it. You can do all that in advance, refrigerate it for 1-3 days, and all you have to do is heat it up when its time to serve your turkey dinner. Oh, what a relief it is!
Sure, you and your guests cant enjoy that delicious aroma of turkey roasting in the oven on the day of the big meal. But, maybe thats worth it if you can be more relaxed, have a more leisurely pace as you prepare the other parts of the meal and enjoy more time to visit with friends and family.
This make-ahead turkey tastes amazingly yummy and moist. The only thing that is compromised is crispy skin. It softens when its made ahead and refrigerated. It still tastes good, but it doesnt have that pleasing crunch from being freshly roasted. So, if crispy skin is really important to you, this make-ahead method may not be a good choice. For me, its worth it to have a more relaxed day.
Honestly, sometimes Im so exhausted by the time we sit down for our holiday meal that I can hardly enjoy the food. Thats why Ive become such a make-ahead girl. I do as much as possible in the days leading up to a holiday meal. I also have make-ahead recipes for mashed potatoes, gravy, soft dinner rolls, and cornbread stuffing. With this make-ahead turkey added to the menu, my Thanksgiving or Christmas meals can be the most relaxed days of the year in my kitchen.
Cooking a turkey for a big holiday meal can be stressful There’s lots of prep work, it needs to roast for hours, and then you have to carve it and make your gravy before everyone sits down to eat. It’s a lot to tackle in one day!
The solution? Do as much as you can in advance – even up to roasting, carving and reheating the turkey a few days before your meal This “do ahead” method allows you to spread out the work and enjoy a stress-free holiday with your loved ones
Why Do Ahead?
There are several excellent reasons to prepare your turkey ahead of time:
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More relaxed pace. When you spread the work over several days, your actual holiday will be so much more relaxed and enjoyable.
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Oven space. Free up your oven on the big day for side dishes and desserts.
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Flavor development. Seasonings and rubs have more time to permeate the meat.
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Easier carving. Once the turkey has cooled completely, it’s much easier to carve neatly.
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Make broth. Simmer the carcass to make turkey broth for gravy.
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No rushing. You’ll have time to let the bird rest before carving, so juices stay in the meat.
How Far in Advance Can You Cook a Turkey?
You can roast, carve and refrigerate your turkey 1-3 days before you plan to serve it. Some people report great success cooking their birds 1-2 weeks in advance and freezing them. However, for best moisture and texture, it’s best to stick to 1-3 days in the refrigerator.
Once carved and stored properly in the fridge, your do ahead turkey will taste freshly roasted! The only compromise is the skin, which will soften a bit.
Step-by-Step Method
Follow these simple steps for a foolproof do ahead turkey:
Roast and Carve
Roast your turkey as you normally would, following careful recipes like these:
Once cooked, let the turkey rest for 30-45 minutes before carving. This allows juices to settle back into the meat.
Carve the turkey into slices, keeping the breast pieces about 3/4″ thick. Arrange the sliced meat neatly in a baking pan or container. Press the slices together so they hold their moisture as they chill.
Store
Place plastic wrap directly on the surface of the turkey slices to prevent drying. Cover the pan tightly and refrigerate.
Reheat
On the big day, pull your turkey out of the fridge and let it come to room temperature for 30 minutes.
Transfer the slices to a baking sheet, slightly overlapping. Drizzle with broth, cover tightly, and bake at 350°F until heated through, 20-30 minutes.
For crispier skin, use a higher oven temp like 450°F and flash roast the slices for just 10-15 minutes. Check often to prevent overcooking.
Serve
Transfer your do ahead turkey slices to a platter, drizzle with pan juices, and garnish if desired. No last minute carving required!
Turkey Roasting and Storage Tips
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For best flavor, rub the raw turkey with herbs and spices under the skin. Try a simple poultry seasoning.
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Let the cooked bird rest before carving. This allows juices to redistribute and makes slicing easier.
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Carve the breast into 3/4” slices. Thinner slices may overcook and dry out. Keep slices pressed together.
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Keep refrigerated turkey well wrapped to prevent drying out. Use plastic wrap directly on the meat.
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Bring turkey to room temp before reheating for even, thorough heating.
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Reheat turkey loosely covered in a 350°F oven until warmed through, 20-30 minutes.
Frequently Asked Questions
Is it safe to stuff and cook a turkey in advance?
For optimal safety and doneness, it’s best not to stuff your turkey when cooking it ahead of time. Cook your stuffing separately and combine just before serving.
Can you freeze a cooked turkey?
Yes, you can safely freeze a whole cooked turkey for 2-6 months. Allow it to cool completely first. Wrap it tightly in plastic wrap and foil. Thaw in the refrigerator before reheating.
Should you brine a turkey you’ll cook ahead of time?
Brining isn’t necessary for a do ahead turkey, but it can add great flavor. Opt for a short brine of just 4-8 hours. Rinse well, pat very dry and roast as usual.
What’s the best way to thaw a frozen turkey?
Thaw frozen turkeys gradually in the refrigerator. This takes about 24 hours per 4-5 pounds. Thawing at room temp or in water allows bacterial growth.
How long does leftover turkey last in the fridge?
Cooked turkey slices or pieces will keep in the fridge for 3-4 days. Reheat thoroughly to 165°F before serving leftovers. Freeze any longer term leftovers.
The Benefits of Do Ahead Turkey
Preparing your holiday turkey in advance takes a little extra planning, but provides huge benefits:
- More relaxation on the big day
- Efficient use of oven space
- Easier carving when turkey is completely cooled
- Make turkey broth from the bones
- Allow seasonings to permeate the meat
- No rushing the resting or carving
- Moist, delicious meat without the stress
If you follow safe roasting, storage and reheating methods, your do ahead turkey will impress your guests just as much as a fresh roasted bird. Take advantage of this handy make-ahead method to enjoy a hassle-free holiday!
A holiday meal stress buster! Roast and carve turkey in advance; reheat it to moist perfection.
- 1 roasted turkey*
- 1 cup chicken or turkey broth
Directions *See instructions for roasting a turkey at: www.theyummylife.com/Best_Roast_Turkey After roasted turkey comes out of the oven, cover loosely with foil and let rest 30-45 minutes to allow juices to settle. Carve turkey, slicing the larger breast pieces into 3/4″ thick slices. Arrange turkey slices and pieces on baking pan, with cut edges of breast slices pressed together to prevent them from drying out. Cover with plastic wrap, pressing it down onto the turkey to remove any air pockets. Cover entire pan with lid or aluminum foil. Refrigerate for up to 3 days. TO REHEAT: Remove pan of sliced turkey from refrigerator and rest at room temperature for 30 minutes. Remove lid and plastic wrap. Spread the slices out overlapping each one slightly, in an even layer in the pan. Drizzle broth over turkey. Cover with foil. Bake just until warmed through using one of these methods: FLASH REHEATING. Preheat oven to 450 degrees and heat covered pan of sliced turkey for approx. 7-15 minutes, or until turkey is heated through. STANDARD REHEATING. Preheat oven to 350 degrees and heat covered pan of sliced turkey for approx. 25-30 minutes, or until turkey is heated through. These reheating times are approximate. Ovens, pans, and depth of turkey can effect actual time required. Be careful not to over heat the turkey to avoid drying it out. TO SERVE: Transfer heated turkey to serving platter. Drizzle hot broth left in bottom of cooking pan over platter of turkey. Garnish with parsley and cranberries, if desired.
If it stresses you out to roast a turkey for a holiday meal on the same day it will be eaten, theres a simple solution: make it ahead. Goodbye stress. It takes time and attention to prep a turkey, roast it for several hours, let it rest, and carve it. You can do all that in advance, refrigerate it for 1-3 days, and all you have to do is heat it up when its time to serve your turkey dinner. Oh, what a relief it is!
Sure, you and your guests cant enjoy that delicious aroma of turkey roasting in the oven on the day of the big meal. But, maybe thats worth it if you can be more relaxed, have a more leisurely pace as you prepare the other parts of the meal and enjoy more time to visit with friends and family.
This make-ahead turkey tastes amazingly yummy and moist. The only thing that is compromised is crispy skin. It softens when its made ahead and refrigerated. It still tastes good, but it doesnt have that pleasing crunch from being freshly roasted. So, if crispy skin is really important to you, this make-ahead method may not be a good choice. For me, its worth it to have a more relaxed day.
Honestly, sometimes Im so exhausted by the time we sit down for our holiday meal that I can hardly enjoy the food. Thats why Ive become such a make-ahead girl. I do as much as possible in the days leading up to a holiday meal. I also have make-ahead recipes for mashed potatoes, gravy, soft dinner rolls, and cornbread stuffing. With this make-ahead turkey added to the menu, my Thanksgiving or Christmas meals can be the most relaxed days of the year in my kitchen.