Pre Roastig a Turkey????? Has anyone roasted a turkey a day ahead of serving?

S

sylvia

Well-known member
Do you have any hints or suggestions on the best way for reheating it?

We're celebrating Canadian Thanksgiving a week early because DH and I will be away on holiday for the usual day. To make my life easier I was thinking of roasting the turkey and carving it the day before so there's one thing less for me to worry about. What's the best way to reheat the meat so it doesn't dry out? The gravy and dressing will also be made ahead of time. I bought turkey parts which I'll roast and then make into a broth to use for the gravy. Both gravy and dressing will be frozen.

Squash and potatoes will be served hot but I found a few recipes which can be served at room temperature.....Green Beans with Caramelized Onions and Roasted Red Peppers.

Dessert will be pumpkin pie. Thought I would use a shortbread crust this time round. There will also be a birthday cake for a friend who's birthday happens to be on that day. It will very likely be a bought one.

Thanks in advance.

 
This is opening up a whole new part of my brain, heretofore dedicated

to categorizing Day 2 Turkey as dry, over-cooked and slightly crunchy...and not in a good way.

This comes from years of exposure to over-cooked turkey at home, followed by years of marital dueling holiday meals with my MIL, who, I swear, started cooking her turkey the day after Halloween.

So...if I slightly undercook the turkey, the reheating process should bring it right up to snuff??

Praise Be to Butterfield! Freed from the Shackles of Timing a Turkey On The Same Day as Guests Are Arriving And Cleaning The House And Setting The Table And Heating Up Everything Else and Trying Not To Cut Off My Fingers.

Hallelujah!!

 
Uncle! Thanks ladies. Think I've now made up my mind to do the the turkey the day of. I may

just change my mind a dozen times between now and October 6.

I will do all the prep before hand so I don't have much else to do. Stamina is my problem and I don't want to be reduced to a heap once the guests arrive.

 
My guest list has just grown beyond what will fit around our dining room table. Dinner will now

be buffet.

Hoping fresh cranberries will be available next week.

 
Sylvia, this doesn't give the temperature for the FIRST roasting. I was wondering

if I should back off the final temperature of the first roasting so it doesn't overcook when it's reheated. This reads like you roast it as if to eat it...just one day ahead.

Is that what it means?

 
You must log in or register to reply here.
Back
Top