Is it feasable to pre-cook a whole turkey the day before Thanksgiving, then reheat it whole the next day?

Question

We are having time issues on Thanksgiving day. I don't have the time T-Day morning to wait for a turkey to cook. I've seen where I can buy them pre-cooked from the local grocery stores but I would rather pre-cook one myself if possible. Any hints, suggestions, recipes or anything else you can think of is appreciated.

Answer 1

You can pre-cook your turkey and reheat it whole on thanksgiving. However, you must fully cook your turkey otherwise you risk harvesting harmful bacteria. Store it in the fridge over night and then reheat when you are ready. It will still take a significant amount of time to reheat and the turkey will be dry.

Answer 2

Pre-cooked Turkey For Thanksgiving

Answer 3

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RE:
Is it feasable to pre-cook a whole turkey the day before Thanksgiving, then reheat it whole the next day?
We are having time issues on Thanksgiving day. I don't have the time T-Day morning to wait for a turkey to cook. I've seen where I can buy them pre-cooked from the local grocery stores but I would rather pre-cook one myself if possible. Any hints, suggestions, recipes or anything else you...

Answer 4

Absolutely!!! You can even slice what you want to serve the day before. Then, place the meat in the microwave with a little water and Reynolds Plastic Wrap (it's the best). Then reheat the meat just before serving. This plastic wrap will not let go of the plate. It will hold all the moisture in. You can actually do everything the day before then nuke it or reheat in the oven. It's best to do a time line though so you know what gets cooked and reheated on time. I would do the rolls last though. Nothing better than hot rolls with butter!

Answer 5

here is my suggestion:
cook your turkey the day before then let it cool completely. do not put your turkey in the refrigerator while hot or real warm. take the turkey out of the pan and place in a clean pan. pour the broth in a separate jar and refrigerate.
the next day slice your turkey. then place the meat in a pan you can use in the oven. pour the turkey broth over the meat so the turkey will be moist (if you need more just add some canned chicken broth). add a piece of HEAVY DUTY ALUMINUM FOIL to the bottom of the pan and then cover the pan with either a top or HEAVY DUTY ALUMINUM FOIL. try not to let the foil touch your meat. heat your meat starting at 350 degrees for 10 to 15 minutes then cut down to 300 degrees for another 10 to 12 minutes. check your meat for warmth. check every 10 minutes until your turkey meat is warm and tender. if you heat the meat to long then it will dry out.
the trick is to slice it the day you want to serve it and add the broth.
DO NOT LET YOUR TURKEY SIT IN THE BROTH IN THE FRIG OVERNIGHT. IT WILL GEL ON THE MEAT.
when reheating the turkey broth heat it separately so it will go back to a liquid form. then add it to your sliced turkey meat. do not try to get your broth real hot for it will continue to heat in the oven when added.
good luck!

Answer 6

Sure it's feasible AND okay to cook one day, store appropriately and then reheat for the next day.

It's also a good idea.

If it's a family get-together, let everyone choose something to bring from a list (avoid duplicates) so that everyone shares both the labor and the reward.

Answer 7

Yes, it's okay to pre-cook, just don't stuff it or you run the risk of food poisoning. If you do stuff it, remove the stuffing immediately. You might want to carve the turkey that day too and just re-heat a platter of meat. Trying to find fridge space for a whole cooked turkey can be difficult.

Answer 8

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Answer 9

It is feasible to precook the turkey the day/night before. Let it cool down, and wrap it up in tin-foil. The day of, preheat the oven about 350 and reheat.

Also, it may be do-able in a slow cooker, depending the size of the bird and pot. I've done a turkey breast.

The boxed turkey meals at the market (pre-ordered) are only okay for the turkey itself. The sides are watery & unflavorful.

You can place an order at a large market for a cooked turkey, & pick it up.

Here's another option:

Blast Furnace-Roasted Turkey
Although this turkey is cooked at an unusually high temperature (hence, the term "blast furnace"), you'll be amazed how tender and juicy it is. The skin blackens somewhat, but it is discarded. The rock-salt layer in the roasting pan cuts down on any grease that may splash in the over. Surprisingly, the salt doesn't add any sodium to the recipe.

1 (12-pound) turkey
1 tablespoon salt
3 tablespoons chopped fresh parsley
2 tablespoons minced fresh chives
2 tablespoons minced fresh thyme
2 tablespoons minced fresh sage
2 tablespoons minced shallots
1 teaspoon freshly ground pepper
8 cups rock salt

Remove and discard giblets and neck from turkey. Rinse turkey under cold water, and pat dry. Trim excess fat from turkey. Starting at neck cavity, loosen skin from breast and drumsticks by inserting one hand, palm side down. Gently push hand beneath the skin and against the meat to loosen skin.
Combine 1 tablespoon salt and the next 6 ingredients (1 tablespoon of salt through pepper) in a bowl; stir well. Rub herb mixture on breast and drumsticks beneath the skin. Tie ends of legs together with cord. Lift wing tips up and over back, and tuck under turkey.

Spread rock salt in bottom of a shallow roasting pan. Place turkey, breast side up, on rock salt. Insert meat thermometer in meaty part of thigh, making sure it does not touch bone. Bake at 500° for 1 1/2 hours or until thermometer reaches 165°. Cover turkey loosely with aluminum foil; let stand 15 minutes. Discard skin before serving.

http://food.cookinglight.com/cooking/recipefinder.dyn?action=displayRecipe&recipe_id=355819

Answer 10

A more culinarily appealing choice might be to cook it at a lower temperature than you ordinarily would, for a longer time. It doesn't take long to stuff it in the morning and put it in the oven in a bag, and cook it on 275 for 8 hours (depending on the weight of the turkey). Should be nice and juicy that way.