I am having 30 people for Thanksgiving with no help -- all brothers, no sisters LOL! I was thinking about making my turkeys on Wednesday and then either cutting the breast off whole and slicing on Thursday or slicing on Wednesday, drizzle with a little stock and gently reheat on Thanksgiving. I'm nervous, though. Anyone tried either method, hopefully successfully?
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Midmorning Thursday, the foil was removed and the turkey got misted with broth (diluted stock) from a spray bottle. The lid was placed on the pan and the pan was put in the steam table to heat gently until serving time. To prevent it from drying out, the meat wasn't sliced into serving portions until it was ordered.
The bones were turned into stock for the dressing and gravy, which were also prepared in Wednesday. This freed the ovens for baking the pies and biscuits very early Thursday morning.