If you’re pressed for time (or oven space), Make Ahead Roasted Turkey is just what you need. With this technique, cooking turkey the day before, the week before, or even the month before, still tastes delicious and freshly carved.
Of all the easy Thanksgiving turkey recipes out there, this one just works. Well before guests arrive, I get all the carving out of the way, make the gravy, make broth with the turkey carcass, and then I’m left fully prepared to deal with whatever else the day throws at me.
At a Glance: Here is a quick snapshot of what ingredients are in this recipe. Please see the recipe card below for specific quantities.
Recipe tips and variations
- Yield: Plan for 1 ¼ pounds turkey per person (some of the weight is from bones) for your Thanksgiving menu. This recipe assumes a 15-pound bird will feed about 12 people (about 1 ½ cups turkey per person or 18 cups total). The math is: 12 people x 1.25 pounds per person = 15-pound turkey.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Thaw safely: The best (and safest) way to thaw a frozen turkey is slowly in the refrigerator over the course of several days. It takes longer, but it is infinitely safer. Never thaw a turkey using warm/hot water, in the microwave, or at room temperature, all of which let bacteria grow before the turkey is thawed.
- Brine: A dry brine is a great way to infuse your turkey with extra flavor, if you have the time and inclination. If brining, look for a turkey with the words “no salt added” on the label. Stay away from “self-basting” or Kosher turkeys which are already injected with a brine.
- Roasting times may vary: After all, you may be cooking a slightly smaller or larger turkey. An unstuffed turkey takes about 15 minutes per pound when roasted at 325 degrees. However, the best way to tell if a turkey is well roasted is with a good meat thermometer (165 degrees at the thickest part of the thigh).
- Carving: It’s easiest to carve one entire side of the first and then move on to the second side. See my full tutorial on carving a turkey for more information.
For food safety reasons, and for a more evenly cooked bird, most modern recipes don’t encourage stuffing a turkey. If you decide to stuff your turkey, combine wet and dry stuffing components just before placing them in the cavity of the turkey, ensuring any raw meat, poultry, or seafood used in the stuffing is fully cooked beforehand. Do not stuff a bird with cooked stuffing. Use a large spoon or your hands to loosely stuff the body and neck cavities (do not pack it tightly because the stuffing expands while it cooks). Truss the main cavity with trussing pins to keep the stuffing inside. The stuffing must register 165 degrees on an internal thermometer to be safe to eat. Stuffing a chicken or Cornish hens is also discouraged. For more information, see the USDA website.
Cook Ahead Turkey – How to cook, prep, store and reheat your whole turkey one day before
Can you cook a Turkey the night before?
Yes, you can cook turkey the night before. Turkey can be cooked and stored in the refrigerator for up to four days before serving. Make sure to let the turkey cool completely before storing it in an airtight container or wrapping it tightly with foil or plastic wrap. Reheat the turkey in the oven or microwave before serving.
Can you cook a turkey overnight?
There are a few methods that can be used to cook a turkey overnight. One popular method is slow roasting. To slow roast a turkey, preheat the oven to 325°F, season the turkey as desired, place it on a roasting pan, and cover it tightly with aluminum foil. Cook the turkey for 8-10 hours, or until the internal temperature reaches 165°F.
Should you butter a Turkey the night before?
Buttering and seasoning a turkey the night before is a popular way to prepare the bird for roasting. This method allows the seasonings to penetrate the meat, and the butter bastes the turkey as it cooks, resulting in a moist and flavorful bird.
Can You Prep a Turkey the day before you cook it?
Yes, you can prep a turkey the day before you cook it. When you prep a turkey the day before you cook it, you will need to: Remove the giblets and neck from the cavity of the bird. Rinse the bird inside and out with cold water. Pat the bird dry with paper towels. Season the bird with salt, pepper, and your desired herbs.