Refrigerate for 1 or 2 days. Just stash them in the freezer for up to a month and you ll have even more to be thankful for on thanksgiving. Put the turkey in a large roasting pan discarding any juices in the dish.
Place the onion lemon and thyme sprigs in the.
Remove the turkey breast from the pot and discard the brine. Layer the sliced meat into a large casserole separating the light and dark meat. Reheating the next day. I have been cooking my turkey the day ahead for the past three 3 years.
