Does anyone cook their turkey a day earlier?

16 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
16 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
16 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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Kaelkriver, I think that the way you are warming up your turkey is probably the way that most people do it when they roast the day before. But for me turkey (all meats actually) taste best when they are roasted and served the same day and aren't reheated. As much as I love leftover turkey for hot or cold sandwiches, it does taste like leftovers to me and not quite the same as just roasted. Have you tried getting everything else ready first and roasting your turkey breasts last? They can sit for an hour, kept warm by covering well with foil and topping with something like a heavy towel to keep the heat in, while you finish preparing your mashed potatoes and other sides. I get the vegetables all cleaned and ready to cook early in the day, and most vegetables don't take long to cook at the last minute. Even your dressing can be baked earlier in the day if you want or put into the oven after the turkey comes out. And gravy can be made while the vegetables are cooking and the turkey is roasting. About the only things I prepare a day ahead are the cranberries and dessert. Ann
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Thanks for the link Kathleenca. I read the posts but they address more of the cooking and brining techniques. Two posts mention taking the turkey out 45min to 1 hour ahead or making it the day before. I'm wondering if anyone can spell out for me how to reheat a carved turkey, if I wanted to have it ready say 3-4 hours ahead (so I don't have to carve (read butcher) it while any guests are here. 2 hours out is the max for food safety and I can't keep it in the oven because my sides will be cooking. If I'm doing it that early should I just go ahead and make it the day before or reheat it 3-4hrs later?
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Thanks everyone. Yes, I used an oven thermometer. It's an old one (the standard metal frame) and I have no reason to think it's off, since setting the oven 25 degrees lower seems to work almost all the time.... and NOT setting it lower tends to burn/brown the food too much (though I haven't tried that for a long while....). In addition, I always put the rack in the middle of the oven (unless the recipe says to do otherwise), then put the thermometer in the middle of the rack on which I'll put the pan, and wait until it registers at (or very close to) the temp I want. And, yes, the breast was cold when it went into the oven -- I made the herb paste in the morning, spread it on, covered with foil, and put it in the fridge. I wanted to go for a bike ride and didn't want to cut that short to come back and prepare the turkey; all I'd need to do is stick it in the oven. No doubt, letting it sit at room temp for about an hour would have made a difference in cooking time. I bought it fresh, not frozen, and kept it in the fridge until cooking time. (I removed the foil except for the last 30 minutes.) So, next time I'll let it sit for about an hour at room temp before cooking, then let it reach 165 degrees before removing it from the oven. This was Ina's recipe and tried and true so I'm going on the assumption I did something differently. It wasn't overly dry.... a little on the dry side. The flavor is great and I would definitely make it again, but not for company until I get this right! I also made the dill potatoes (posted here before), and brussel sprouts blanched then tossed w/ EVOO and drizzled with finely chopped walnuts then roasted in the oven. Hubby (who does most of the cooking since he's retired and I am still working) said "This is really good, Hon." .... then, after dinner, "Good job!" All's well that ends well! :-) Thank you all so much!! What a great forum.
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Ok - I have to weigh in on the wonders of a turkey roasted in an old fashioned roaster. The separate 'appliance' that sits on your counter and roasts only the turkey. My mom and my aunt both had one and we had GREAT turkey every time. I never gave it much thought until I had to become the Hostess of Thanksgiving. I struggled for several years with that giant turkey in a too small oven for everything else and the timing and juggling for oven space... About ten years ago I spied one at Home Depot for 29$ it came with an electric carving knife. Done. Best thing I've ever bought. I don't even have a thermometer. Moist, flavorful, with crispy skin. I do not stuff but do a similar prep as the Martha one. Everyone raves. Of course they are probably just being nice but when they ask for turkey leftovers I kinda believe them. And everybody keeps coming to our house... Best part is I have plenty of room in the oven for everything else.
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User
16 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
16 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
16 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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