Does anyone cook their turkey a day earlier?

18 years ago

I have always cooked my turkey the same day and gave it all the TLC. I saw online that basting only slows down the cooking each time you open the oven. Hmmm....

I am thinking about brining my turkey this year.

My girl friend said that her mother always cooked the turkey the day before and cut it up for serving. Do you think this takes away from the presentation. I just never thought about doing that, but it would certainly be less hurried and less stressful. Of course, they had 7 kids and the 2 parents, so maybe it was easier, but still smarter. My friend never thought of any other way to cook a turkey. Interesting how habits are developed. Would love to hear from you about cooking ahead of time. Thanks!

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Comments (5)

lucyny
18 years ago
Same day cooking here. I wouldn't have the room in the refrigerator for a large cooked turkey, & reheating it would make a dryer turkey surely. If there's a benefit, I'm not seeing it. Just my thoughts.

Seasoned butter could be placed under the skin, not the easiest task, eliminating the basting issue.
bessiedawg
18 years ago
I always cook the turkeys the day before, in fact they are in the ovens now. Presentation is no problem. Nice platter with carved turkey slices. I always make turkey stock from the carcasses to use in the dressing and gravy. I spoon some of it over the turkey as it reheats in the oven. Never a dry turkey dinner in this house.
Linda
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User
18 years ago
Cooking a turkey the day before is not something I would ever do. For me that would be the same as having leftover turkey. And roasting the turkey is probably the easiest part of preparing a turkey dinner. Now don't get me wrong. I love leftover turkey and always roast a turkey large enough so that I have enough leftover breast meat to have both hot turkey sandwiches and cold turkey sandwiches. But a roast turkey dinner, from a just roasted turkey tastes different than one made from a turkey roasted the day before and reheated.

But if you are going to go a head and roast the day before, please don't carve the turkey until the day you are serving it. I've had turkey that has been sliced in advance and then stored in turkey broth or turkey gravy to keep it moist and it just ends up tasting like nursing home or cafeteria steam table food.
sigh
18 years ago
We always cook it the day of. I can definitely see the appeal of doing it the day before but I always felt that the turkey pretty much took care of itself while I did other things like make the rolls and the sides. Now sides I'd do the day before!

Not dry at all Linda? Interesting...do you reheat it covered? Much less fuss for the day of, not having to find someone to carve & endure the inevitable critique of how whoever's carving is doing it wrong.

"My" turkey recipe also involves butter under the skin as Lucy suggests. It's a pain but it's divine.

Ages ago my mother used to do the traditional cook the turkey overnight at very low temps. Hello petri dish! It's a miracle we never topped off the pies with a trip to the emergency room!

Nina
lucyny
18 years ago
Ann,
"just ends up tasting like nursing home or cafeteria steam table food". :-) My exact feelings. Like you mention, it's the easiest part of the whole meal & a whole different taste when cooked & eaten after it comes from the oven. I rather heat up the sides that could be made in advanced & not affected by reheating.

Does anyone cook their turkey a day earlier?

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lucyny

bessiedawg

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sigh

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