Cooking A Turkey Night Before. Although you should never partially cook a turkey and complete cooking later you can cook the bird ahead of time and reheat the meat later. Keeping the turkey in the roasting pan just as it is cover with aluminum foil and reheat in a 350 f oven for 45 to 55 minutes or until the turkey is hot and steaming and registers 165 f on your meat thermometer.
After removing the fully cooked turkey from the oven let it sit for 30 minutes to allow the juices to settle into the meat before carving. Keeping the turkey in the roasting pan just as it is cover with aluminum foil and reheat in a 350 f oven for 45 to 55 minutes or until the turkey is hot and steaming and registers 165 f on your meat thermometer. Refrigerate uncovered until fully cooled.
No slippery greasy piping hot bird taking up the oven making my sink dirty burning my fingers taking up space.
Slice the warm turkey. Place the turkey in the refrigerator for 3 4 days until thawed. In fact the flavors will be in the meat and skin better than a sprinkle before popping in the oven. Keep the sliced pieces pressed together.
