Kristy is an expert at making things pretty and a former Associate Editor of Food52.
Technically, yes, but your risk of dry meat increases significantly. What else are you cooking? Maybe we can help you figure out what else you can make ahead, so there's time (and room in your oven) for the turkey tomorrow.
The problem is we're cooking two different turkeys, plus desserts and sides. I thought I'd get one turkey done ahead of time.
Do one on the barbeque if you have a gas fired one. Prepare as normal cook as normal in it's pan but offset it so that is not directly over the flame. This way your bbq acts like an oven. You can also cook cakes, pies and most anything you cook in a regular oven this way. Just keep checking the internal meat temp as barbeques are a little more difficult to regulate and the turkey may under or over cook.
Cook the turkey in some chicken stock and a bittle of dry sherry. Cool then carve, including slicing the breast, which is easy after removing in one piece. Put all the meat in a casserole or 9 x 13 cake pan and pour cooking juice over it. Cover, refrigerate, and heat covered with foil before serving. It comes out totally moist and you can present the other bird at the table.
Please enter a valid email address.
Well played. You deserve a cookie.
What the conversation around the latest superfood trend gets wrong.
How Indian Is Your "Turmeric Latte"?
The President's Kitchen Cabinet
Get Your Home Beautiful
Make a Dozen Soy Sauce Eggs, Eat Them Morning, Noon & Night
Shop Last Week's Best Sellers
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)