Cooking an entire turkey is a time-consuming process. With hectic holiday schedules, you may be wondering – can you cook a turkey ahead of time and reheat it later? The short answer is yes! Roast your turkey in advance, then reheat gently to serving temperature for moist, flavorful results
Pre-roasting and reheating a turkey has several advantages:
- Saves time and frees up oven space on the big day
- Allows relaxed carving without an audience
- Provides flexibility if you’re feeding large groups
- Still infuses your home with mouthwatering aromas
Follow these handy tips for roasting storing. and reheating turkey ahead of time
Roast The Turkey As Normal
Roast the whole turkey 1-2 days before you plan to serve it. Season and prep it as you normally would. Cook until the thickest part of the thigh reaches 170°F internally. Let it rest 30 minutes before carving.
Carve And Portion The Meat
Once rested, carefully carve the turkey into portions. Cut the legs and wings off, then slice the breast meat. Arrange pieces in a roasting pan or baking dish.
Add Broth For Moisture
Spoon some turkey broth, stock or drippings over the carved meat. This keeps it from drying out in the fridge.
Refrigerate Overnight
Cover the pan of carved turkey tightly with plastic wrap or foil. Refrigerate overnight and up to 2 days.
Reheat Gently To 165°F
On serving day, heat your oven to 300-350°F. Cover the turkey and reheat until warm throughout and internal temperature reaches 165°F. Check often to prevent drying.
Let Sit Before Serving
Once reheated, tent turkey with foil and let sit 5-10 minutes so juices redistribute. Slice or pull meat for serving.
Make Gravy From Drippings
Don’t discard the precious pan drippings and juices! Use them to make a flavorful gravy to serve with your reheated turkey.
Tips For Moist Leftovers
Follow these extra guidelines for reheating juicy, tender turkey:
- Add broth or stock to the pan before reheating
- Cover turkey with foil while heating to lock in moisture
- Reheat turkey alongside vegetables or stuffing
- Slice meat thinly so it reheats quickly
- Shred or dice turkey into smaller pieces
- Use gentle indirect heat like the oven or microwave
- Simmer shredded turkey in gravy, broth or sauce
- Mix turkey with gravy before reheating
Storing Cooked Turkey Safely
Proper storage is key when cooking turkey ahead of time. Follow these food safety guidelines:
- Refrigerate carved turkey right away, within 2 hours of cooking
- Store turkey in shallow containers for faster cooling
- Keep at 40°F or below; use freezer if not reheating within 2 days
- Place stuffing and gravy in separate containers
- Reheat thoroughly to 165°F before serving
When stored and handled safely, cooked turkey keeps well for 3-4 days refrigerated. With correct chilling, reheating and food safety, pre-roasting turkey makes holiday dinners less hectic. The rewards are juicy, flavorful and aromatic turkey with no rushed carving required.
Frequently Asked Questions
How far in advance can I cook a turkey?
You can roast a whole turkey 1-2 days before serving. Cooked turkey keeps for 3-4 days max when properly refrigerated.
Should I roast turkey from frozen?
Yes, you can roast a frozen turkey! Just allow 1.5-2x the cooking time. Cook to an internal temp of 170°F in thighs, then refrigerate and reheat later.
What’s the best way to reheat turkey?
Bake leftover turkey pieces covered in broth or gravy at 300-350°F until 165°F. Check often to prevent drying. Reheating gently keeps turkey moist.
Can I microwave reheated turkey?
Yes, you can microwave to reheat turkey safely. Use 50% power and check often. Rotate pieces and add broth or gravy to prevent drying out.
How do I know if reheated turkey is done?
Use a meat thermometer to check temperature. Turkey is safe to eat when reheated to an internal temp of 165°F throughout. Juices should run clear.
Should I make gravy ahead too?
No, make gravy fresh. Use pan drippings to make gravy after roasting the turkey, then refrigerate it. Reheat gravy to a boil before serving.
Can I reheat turkey in a slow cooker?
You can use a slow cooker to reheat turkey indirectly. Add broth and cook on low 4-6 hours, until heated through to 165°F. Check occasionally to prevent overcooking.
Pre-roasting turkey can take one major task off your plate for holiday dinners and special meals. Follow safe handling methods and low, slow reheating for the ultimate time-saving trick. Your guests will be impressed with juicy, flavorful turkey and you’ll have a much less stressful day in the kitchen!
:max_bytes(150000):strip_icc()/roast-your-thanksgiving-turkey-a-day-ahead-483295-FINAL-5bfc2b4dc9e77c0026305988.png)
Carve Your Turkey
Prepare your knife and cutting board by making sure they are both sharp and big enough. It’s best to choose a board with a groove to catch all the yummy turkey juices. Cut between one breast and one leg first. Then, pull and twist the leg to get it out of the joint. Keep cutting until the leg and thigh come free. Then cut the leg away from the thigh. Put the drumstick and pieces of thigh meat into the roasting pan.
Next, cut the breast away from the bird, then slice it crosswise, keeping some skin on each piece. Place this in the pan. Cut off the wing and add to the pan. Then turn the bird around and carve the other side in the same manner. Check out “How to Carve a Turkey” for step-by-step photos of the process. 1:57.
Watch Now: 7 Mistakes That Can Ruin Your Thanksgiving
Roast the turkey the way youd usually do it. (You can even roast the bird unstuffed from the frozen state. When the turkey’s thigh reaches 170 F inside, take it out of the oven and let it rest for about 30 minutes with the lid on. Pour the roasting pan’s juices, along with any bits stuck to the bottom, into a container. Save it all for tomorrow to make gravy. You can wash the roasting pan to store the carved turkey or leave as is. (Dont have a roasting pan? Find a roasting pan substitution in your own kitchen. ).