I always make my turkey the day before and then heat it up with the juices from the pan over it or on it. It is heated up in the 9 x 13 glass Pyrex baking dishes covered in foil. I would think her method would work also. I usually separate the light meat from the dark and serve it that way.

Sue

This is a great idea but to answer your question, you can never get the skin back to its former glory after it has been frozen and thawed. Both the freezing/thawing and the steam reheat will make the skin soggy, and short of taking the skin off completely and frying or broiling it, nothing will help (even frying will only go so far on pre-cooked skin). However, in my experience very few people eat the skin anyway, so perhaps the 2nd "display" turkey will provide enough crispy skin for those who want it. And, as the chef, you get to eat all of the crispy skin from the first turkey, since it would otherwise be ruined and go to waste! ;)

One year, I made a whole,bone in turkey breast a few days in advance. I know my family and our preferences,so I cooked it, removed the skin, carved it ,made a ton of gravy with stock made from the bones, and stored it in the gravy.and reheated it all in the oven at 300 for about and hour. I already knew noone was going to eat turkey without gravy in our family. as for the skin, I laid it on a sheet pan, brushed it with butter and baked it until it was crispy. Then I cut it into pieces and served it on the side. Sooooo good.

That is a great idea. All about the do-aheads for a crowd larger than 12.

Having that weekend ahead of time to cook another bird, carve, makes a nice rich stock for the gravy, freeze both.

Lay the carvings in a stainless baking dish like a lasagna pan so somewhat shallow, or a sheet pan/ cookie sheet with at least an inch high sides. Make a stock immediately with a couple onions, carrots, celery, bay leaves, etc. The tray of turkey slices needs to cool quickly, then fridge a bit. A 1/2cup of the stock, chilled, even interrupted while simmering, added to the slices with a few pats of butter...freeze that all ready for the oven. Parchment/ foil. You will have nice stock for your stuffing/dressing and even a do-ahead gravy. Even a quart or two of stock for a soup day or two after. (i freeze in 1/2 pints for easy thaw).

My MIL has always roasted at least 4, sometimes 6 extra turkey legs with the bird. The boys like the legs. Pretty common as turkey legs are hard to come by near the holiday so she plans ahead and freezes what she can find.

Adds them to the roasting bird around the side an hour into cooking.

Lots of tricks for more than a dozen guests.

I've done a few times for 25-30 and kinda like the challenge. We used the smoker for the extra turkey and a friend did a brisket on the grill...kept the boys occupied outside.

The last big family holiday a few years ago with a three day stay flying in from everywhere, we had beds prepped, trays of snacks prepped, breakfasts prepped, the main meal prepped...even the table prepped...well ahead of the first car arrival. Less stress. And still nuts. Yet the kitchen was clean and all was ready for the oven timed easily.

I also think it's a good idea, but there's no way to keep that skin crisp while rewarming. I often take broth, heat it, add the cold slices of meat to the broth and the heat from the broth rewarms the meat. I usually do it with beef, because I don't want to overcook it, just warm it, but it works fine for poultry too.

With that many people you are definitely smart to prep ahead as much as you can. I used to do Christmas for 40+ every year, and the only way it worked was buffet style and making things ahead. It's one of the reasons that my big request in my new kitchen was double ovens, and I still don't have enough oven space!

Mostly, have fun and enjoy your company. Happy Thanksgiving...

Annie

Do like I do and eat the skin! If I cook 2 turkeys I can promise one is going to be skinless by the time it sliced and hits the table because I can't help myself. Crispy chicken or turkey skin is a weakness. Thank goodness I only make a whole turkey 2xs a year. When I buy a Rotisserie chicken from the store before I get it to the table I have picked at it so much I think my family thinks it comes that way :)

To answer your question when I cook 2 turkeys I do one the night before Thanksgiving and 1 the day of. The one I could the night before I let cool, carve, slice up and put in an aluminum pan and cover with foil. On Thanksgiving day I pull the pan out of fridge about an half hour/hour before I am going to heat it up and let it warm a bit to take the chill off of it so it will reheat better. When the main Turkey comes out of the oven I take some of the juice from that, plus the juice from the Turkey I am heating up and put in pan cover with foil and heat for about 20 mins or until it is hot. That turkey I never leave the skin on, we have the main Turkey for those who want the skin hot and crispy which is usually me :)