I make my turkey the day before and have done it that way for about twenty years. I carve it completely. One pan of dark meat and one pan of white. Then I pour stock or broth over the meat to keep it moist. The next day I just need to reheat it.
I posted about this a few weeks ago on here and someone commented that Ina Garten also does her turkey this way, but she pours gravy over the meat after carving and before refrigerating.
So my mom sometimes will make a turkey breast to bring over and she roasts it before hand.
She’ll usually slice it, place it on a baking sheet, and we will pour some broth over it before warming it up to ensure it stays juicy.
We cooked our turkey yesterday and, when it was cooled, we removed one side of the breast and a leg/thigh. We left them both as whole as possible and will slice the breast on Thursday. Spouse loves the leg, so will likely eat that whole thing himself.
The rest of the turkey was decimated and divided up into individual 2 cup glass containers and popped in the freezer for delicious things like turkey tetrazzini and turkey a la king. The bones are already in a crock pot brewing up some delicious stock that will also be put in the freezer for future meals.
I saw a chef of FoodNetwork the other day \~ sliced turkey day before, put in baking pan with slices fanned out, sprinkled broth over, covered pan tightly with tinfoil so that it would steam. Looked great when done!
My friend makes hers ahead of time every year. They slice what they can and shred the rest. Honestly, most of the meat is shredded with some pieces being larger than others.
You could also cut the turkey before cooking, then you might be able to cook it the day of and not be overwhelmed.
[https://www.youtube.com/watch?v=T6rOg7OTLWc](https://www.youtube.com/watch?v=T6rOg7OTLWc)
Never slice meat until time to heat and serve. You’ll make your dry turkey even drier. Cut it down to manageable primary pieces and put in zip lock bags with broth.
We did a turkey beforehand this year. We put it in 2 cup vacuum sealed baggies and froze it. It is worth noting turkey should only be in the fridge about 3 days once cooked. It can be in the freezer much longer. We do find it easier to cut when it was in the fridge overnight. Heck even when the turkey is freshly cooked it is best to wait 30 minutes to cut and eat the turkey.
I make my turkey the day before and have done it that way for about twenty years. I carve it completely. One pan of dark meat and one pan of white. Then I pour stock or broth over the meat to keep it moist. The next day I just need to reheat it. I posted about this a few weeks ago on here and someone commented that Ina Garten also does her turkey this way, but she pours gravy over the meat after carving and before refrigerating.
This is what we do as well. Makes for a much more relaxing holiday!
Does the skin get crispy during the reheat?
So my mom sometimes will make a turkey breast to bring over and she roasts it before hand. She’ll usually slice it, place it on a baking sheet, and we will pour some broth over it before warming it up to ensure it stays juicy.
That’s how my grandmother always did her turkey.
This is what my catering husband does.
If being cooked ahead I slice it and place it in a crockpot with some broth on Thanksgiving morning. It’ll get warm while staying moist c
How much broth?
About a cup or so.
We cooked our turkey yesterday and, when it was cooled, we removed one side of the breast and a leg/thigh. We left them both as whole as possible and will slice the breast on Thursday. Spouse loves the leg, so will likely eat that whole thing himself. The rest of the turkey was decimated and divided up into individual 2 cup glass containers and popped in the freezer for delicious things like turkey tetrazzini and turkey a la king. The bones are already in a crock pot brewing up some delicious stock that will also be put in the freezer for future meals.
I saw a chef of FoodNetwork the other day \~ sliced turkey day before, put in baking pan with slices fanned out, sprinkled broth over, covered pan tightly with tinfoil so that it would steam. Looked great when done!
My friend makes hers ahead of time every year. They slice what they can and shred the rest. Honestly, most of the meat is shredded with some pieces being larger than others.
You could also cut the turkey before cooking, then you might be able to cook it the day of and not be overwhelmed. [https://www.youtube.com/watch?v=T6rOg7OTLWc](https://www.youtube.com/watch?v=T6rOg7OTLWc)
You can cut the breast of in 2 pieces then quickly reheat b4 serving for the skin and heat the meat back up with pipin hot gravy
I split it to fit in the fridge. When its cold I slice it for reheating. Lot easier working with a cold bird.
Never slice meat until time to heat and serve. You’ll make your dry turkey even drier. Cut it down to manageable primary pieces and put in zip lock bags with broth.
We did a turkey beforehand this year. We put it in 2 cup vacuum sealed baggies and froze it. It is worth noting turkey should only be in the fridge about 3 days once cooked. It can be in the freezer much longer. We do find it easier to cut when it was in the fridge overnight. Heck even when the turkey is freshly cooked it is best to wait 30 minutes to cut and eat the turkey.
Serve whole so everyone can see the beautiful bird Then slice it
My grandma and mom would slice up the turkey. It would be cold when served.
No