With so much cooking to do for Thanksgiving, consider cooking your turkey a day ahead. To maintain the safety (and taste) of the turkey, follow these tips:

1.     Once the turkey is roasted, let it stand for 20 minutes after removing it from the oven.

2.     Slice turkey breasts; legs and wings may be kept whole.

3.     Store in a shallow container (less than 2 inches deep). Refrigerate any broth for making gravy in a shallow container as well.

4.     Refrigerate loosely covered if still warm. Once food has cooled completely, cover tightly.

Cooked turkey can be eaten cold or hot. To reheat your turkey:

  • In the oven: set temperature to 325˚F. To keep the turkey moist, add a little broth or water and cover it. Reheat turkey until it reaches an internal temperature of 165˚F.
  • In the microwave: cover food and rotate it for even heating.  Heat turkey to an internal temperature of 165˚F. Use your microwave’s manual to check recommended power level and times.

**TRAVEL TIP: It is best to travel with turkey that is precooked and cold. Carry it in an insulated cooler with lots of ice so the temperature remains below 40˚F. Reheat the turkey at your final destination.

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