You don’t have to stress about roasting a turkey for a holiday meal on the day it will be eaten. Just do it ahead of time. Goodbye stress. Get a turkey ready, roast it for hours, let it rest, and then carve it. This takes time and care. All of that can be done ahead of time and put in the fridge for one to three days. When it’s time to serve your turkey dinner, all you have to do is heat it up. Oh, what a relief it is!.
Yes, you and your guests won’t be able to enjoy the wonderful smell of a turkey roasting in the oven on the big day. However, that might be worth it if it means you can be more at ease while making the other parts of the meal and have more time to spend with family and friends.
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.
I have to be honest—sometimes I’m so tired by the time our holiday meal comes around 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 turkey that can be made ahead of time, Thanksgiving and Christmas can be the easiest times of the year in my kitchen.
Preparing a whole turkey and cooking it perfectly on Thanksgiving can be stressful and time-consuming. Many home cooks wonder – can I cook a turkey breast ahead of time to simplify the holiday meal? The answer is a resounding yes! With proper techniques you can roast and even freeze a turkey breast in advance. Here’s your complete guide to making a mouthwatering, moist make-ahead turkey breast that can be the star of your next holiday feast.
Overview of Making Turkey Breast Ahead
Cooking an boneless skin-on turkey breast in advance involves a few simple steps
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Brine the breast to flavor and tenderize the meat. This can be done 1-3 days before cooking.
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Roast the breast until fully cooked and a meat thermometer inserted in the thickest part reads 165°F. Let rest before refrigerating.
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Cover and refrigerate the cooked breast for up to 4 days. For longer storage, slice, tightly wrap, and freeze for up to 3 months.
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Thaw frozen turkey in the fridge 1-2 days before reheating. Refrigerated turkey can be reheated straight from the fridge.
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Reheat using a low temperature oven until warmed through – about 325°F for 30-45 minutes.
Step-by-Step Instructions
Follow this easy make-ahead turkey breast recipe:
Prep the Turkey Breast
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Buy a boneless, skin-on turkey breast (5-7 pounds). Rinse well, pat dry, and trim any excess skin.
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Make a simple brine by boiling 1 quart chicken broth with 1/2 cup salt, 1/2 cup sugar, and aromatics like garlic, peppercorns, and herbs. Cool completely before using.
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Submerge the breast in the brine. Refrigerate for 8-24 hours. This infuses flavor and moisture.
Roast the Turkey Breast
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Remove breast from brine, rinse, and pat dry. Let stand at room temp for 30 minutes.
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Preheat oven to 350°F. Rub the skin with olive oil or butter. Season well with salt, pepper, and herbs.
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Roast on a rack in a roasting pan for about 2 hours, until a thermometer reads 165°F at the thickest part.
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Allow the cooked breast to rest for 15 minutes before slicing. This retains the juices.
Store and Reheat the Turkey
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Once cooled, tightly wrap the whole breast or sliced meat in plastic wrap and store in the fridge for up to 4 days.
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For longer storage, slice the breast and tightly wrap portions in freezer bags. Freeze for up to 3 months.
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Thaw frozen turkey for 24-36 hours in the refrigerator before reheating.
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Reheat leftovers or thawed turkey in a 325°F oven until warmed through, about 30-45 minutes. Check temperature using a meat thermometer.
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Slice and serve! With leftover turkey breast, try making sandwiches, soups, casseroles, and more.
Turkey Breast Make-Ahead Tips
Follow these helpful tips for the best results when making turkey breast ahead of time:
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For moister meat, brine the breast before roasting. Use a salt, sugar, and aromatics solution.
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Let the cooked breast rest before refrigerating. This allows juices to redistribute.
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Chill the breast as soon as possible after cooking. Use shallow containers for quick cooling.
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When storing cooked breast, remove air pockets and wrap tightly in plastic wrap and foil.
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Thaw frozen turkey breast slowly and completely in the refrigerator. Don’t thaw at room temp.
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Reheat leftovers in a 325°F oven just until warm, not overcooked. Check internal temp.
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Add broth or turkey drippings when reheating to keep the meat juicy and moist.
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Slice the breast across the grain before reheating for shorter cook times and tender meat.
Frequently Asked Questions
How far in advance can I cook a turkey breast?
You can roast a turkey breast 4 days before serving if refrigerated, or up to 3 months in advance if frozen.
Should you brine turkey breast before cooking?
Yes, brining is highly recommended! It seasons the meat and helps it retain moisture.
What is the best way to store cooked turkey breast?
Tightly wrap the whole breast or sliced meat in plastic wrap and foil. Refrigerate up to 4 days or freeze up to 3 months.
How do you reheat leftover turkey breast?
Place slices or pieces in a baking dish, cover, and bake at 325°F until warmed through, 30-45 minutes. Check internal temperature.
Can you reheat previously frozen turkey breast?
Yes, thaw it completely in the refrigerator before reheating. Cook just until heated through to avoid drying out the meat.
Make Turkey Breast Ahead for Thanksgiving
Cooking your turkey breast in advance helps simplify your Thanksgiving preparation! With proper brining, roasting, storage, and reheating, you can enjoy a moist, flavorful homemade centerpiece without the big day stress. Your guests will be impressed by your perfect make-ahead turkey breast without knowing how far in advance you prepared it.
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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.
You don’t have to stress about roasting a turkey for a holiday meal on the day it will be eaten. Just do it ahead of time. Goodbye stress. Get a turkey ready, roast it for hours, let it rest, and then carve it. This takes time and care. All of that can be done ahead of time and put in the fridge for one to three days. When it’s time to serve your turkey dinner, all you have to do is heat it up. Oh, what a relief it is!.
Yes, you and your guests won’t be able to enjoy the wonderful smell of a turkey roasting in the oven on the big day. However, that might be worth it if it means you can be more at ease while making the other parts of the meal and have more time to spend with family and friends.
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.
I have to be honest—sometimes I’m so tired by the time our holiday meal comes around 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 turkey that can be made ahead of time, Thanksgiving and Christmas can be the easiest times of the year in my kitchen.