- Turkey may be kept in the freezer and should be removed 3 days prior to serving and put in the refrigerator to allow it to completely thaw
- On T-day, plan for 1 hour before cooking for turkey to sit out and 1-1.5 hours of reheat time prior to serving just in case (you can speed this up by carving the turkey into piece cold).
- If you're a gravy girl (or boy), prep your gravy in advance. Your bird will produce some drippings but it will not be enough to make a substantial amount of gravy. Here are 2 websites on how to make gravy without the drippings.
- Plan for 1 - 1.5 hours of reheat time or you can speed this up to 30 minutes by carving the turkey in advance while it's cold (click on the carving button in the serving column).
- Leave turkey out of fridge 1-2 hours prior to reheating to allow it to come up to temperature naturally. This will speed up reheating too.
- Remember to be careful not to mix up your Fahrenheit and Celsius temperatures!
- Preheat the oven to 160C (325F)
- Remove all plastic wrap and save the congealed juices and fat that may be on the wrapping.
- If you do not have aluminum foil at home, then leave the aluminum wrapping on the bird. If you have aluminum foil, remove my wrapping, place the bird on a tray with a lip to catch drippings (it doesn't have to be deep) and tent the bird with foil. All the while adding any congealed juices into the dish or put directly back on the bird.
- Using a meat thermometer, check the temperature of the breast after 1 hour to see how it's progressing. A happy bird will reach 65C (150F) internal temp.
- Crispy skin fan? Remove all aluminum foil and place under the broiler for 5 minutes. BE CAREFUL as it will burn quickly so set a timer!
- You may carve before or after reheating. Either way here is a 2 minute video on how to carve your turkey
- Some prefer to let the meat rest but I say serve it while it's hot so wait just long enough that you can touch the meat to carve it
- Turkey has been previously frozen so it is not advised to refreeze the turkey.
- Turkey may be kept in the fridge for 4 days after heating to 160 degrees
- After T-day, when you feel like you need a salad but you want more turkey, here is a great compromise