Preparing a juicy flavorful turkey is one of the most anticipated parts of the Thanksgiving feast. However roasting a turkey can be time-consuming and stressful, especially with so many other dishes to prepare. Many home cooks wonder, can I prepare the turkey the night before to get ahead on the cooking process?
The answer is absolutely yes. With proper planning and food safety practices, you can prep your turkey the night before cooking to streamline your Thanksgiving day preparations.
Here is a comprehensive guide to safely preparing your turkey in advance along with tips for cooking, carving making gravy and stock, and storing leftovers.
The Benefits of Preparing Turkey Ahead of Time
There are several excellent reasons to prepare your turkey the night before cooking:
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Saves time on Thanksgiving day – You can get time-consuming steps like removing giblets, rinsing, seasoning, and even stuffing done ahead of time.
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Frees up oven space – With the turkey already prepped, your oven is free for side dishes on Thanksgiving day.
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Allows flavors to permeate – Seasoning and rubbing the turkey with herbs, spices, citrus etc the day before gives more time for flavors to infuse into the meat
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Moist, delicious meat – Prepping the turkey in advance helps ensure a juicy, flavorful finished product.
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Reduces Thanksgiving day stress – Having part of the cooking done ahead of time means you’ll be more relaxed and able to enjoy the holiday when it arrives.
Step-by-Step Guide to Preparing Turkey Ahead of Time
Follow these steps for perfectly prepped turkey:
1. Remove giblets & rinse: The night before, remove the bag of giblets from the cavity. Rinse the turkey inside and out and pat completely dry.
2. Prepare aromatics & stuffing: Chop onions, garlic, lemons, citrus, and prep any stuffing. Refrigerate overnight.
3. Season the turkey: Slather the turkey liberally with softened butter. Season the cavity and outside with salt, pepper and fresh herbs.
4. Refrigerate overnight: Place seasoned turkey directly on the bottom shelf of the refrigerator to allow flavors to penetrate.
5. Remove from fridge: On Thanksgiving morning, remove the turkey and let it sit at room temperature for 30 minutes before cooking.
6. Roast the turkey: Roast according to your preferred method until the thickest part of thigh reaches 165°F.
7. Rest, carve & reheat: Let rest 30 minutes before carving. Refrigerate carved meat in broth, reheat gently before serving.
Turkey Roasting Tips for the Big Day
Follow these tips for foolproof roasted turkey:
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Cook at 325°F, allowing 15-20 minutes per pound.
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Place breast-side up on a low rack in a roasting pan.
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Tent foil over turkey for the first 2/3 of cooking to prevent burning.
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Baste every 30 minutes with pan juices for added moisture and flavor.
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Use an instant-read thermometer to test doneness; turkey is done at 165°F.
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Let rest 30 minutes under foil before carving for juicy, tender meat.
Safely Store Leftover Turkey
Be sure to promptly refrigerate leftover turkey:
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Discard any turkey or stuffing left out over 2 hours.
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Leftover turkey keeps 3-4 days refrigerated.
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Freeze carved turkey meat for longer storage.
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Use turkey bones to make stock or soup.
By prepping your turkey the day before Thanksgiving, you can streamline cooking, free up oven space, and most importantly, give yourself more time to relax and enjoy the holiday surrounded by friends and family.
Frequently Asked Questions
Can you stuff the turkey the night before?
It’s safest not to stuff the turkey too far in advance. Stuffing can be prepared ahead but should be refrigerated separately and stuffed into the bird just before roasting.
Should you brine the turkey in advance?
Yes, brining the turkey 1-2 days before cooking will make it super juicy and flavorful. Make sure to fully submerge the brined bird in the fridge.
What’s the best way to thaw a frozen turkey?
Thaw frozen turkeys in the fridge 1 day for every 4 lbs of weight. Allow 3-5 days to fully thaw a 15-20 lb turkey before prepping.
Can you prep a fresh or fully thawed turkey 1-2 days early?
Yes, a fresh or thawed turkey can be prepped up to 2 days in advance. Follow safe refrigeration guidelines.
How soon can you roast a turkey after prepping it?
For food safety, roast the turkey within 2 days of prepping it. Cook within 1-2 days for the best moisture and flavor.
By following this guide, you can confidently prep your turkey ahead of time and still enjoy a delicious, juicy and stress-free Thanksgiving meal with your loved ones.
Share Your Thoughts…Lastly, if you make Overnight Turkey, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, donât forget to tag me onÂ
Makes: 8-10 servings
Prep Time: 20 minutes
Cook Time: 10 hours
Total Time: 10 hours & 20 minutes
- 14-16 pound turkey (see Chef’s Note)
- extra-virgin olive oil
- salt & freshly ground pepper
- poultry spice
- paprika
- garlic powder
- 2 heads of garlic, peeled
- 2 yellow onions, cut in thick slices
- 4 celery stalks, coarsely chopped
- 3 parsnips, peeled and coarsely chopped
- Heavy duty aluminum foil
Preheat oven to 180°F. If oven won’t go that low, set it to its coolest setting; anything up to 200°F is fine. Thoroughly wash turkey inside and out. Pat dry. Rub turkey with olive oil and then sprinkle spices all over it. Season inside as well as outside. Place turkey in a large roasting pan on a rack.
Place garlic, celery, parsnips and onions under the rack. Add enough water to come to the bottom of the rack and not touch the turkey itself. Add the turkey neck, liver and gizzard to the water in the pan.
Cover the pan completely by making a tent of heavy-duty aluminum foil. You must make sure that all the edges of the pan are covered so that the moisture will remain in the pan. This is the only tricky part to cooking a turkey like this.
Cook the turkey for 9 hours. Use a meat thermometer to check the turkey’s internal temperature and make sure the thickest part of the turkey thigh is at 155°F. The turkey will continue to cook so don’t worry that it’s too low. See notes below if the turkey isn’t at 155°F.
Raise the oven temperature to 450°F, remove the foil tent and cook an additional 15-20 minutes until the skin is browned and crispy and the breast is at 160°F and the thigh is 170-175°F.
Remove the turkey from the oven and allow to rest for 20-30 minutes, with the foil loosely covering the turkey. Save the drippings for the Delicious Turkey Gravy.
Carve the turkey and serve!
Chef’s Note:
If you are making a larger turkey, just increase the temperature to 200°F and follow the same instructions. The key is to remove the turkey when it reaches the correct internal temperature of 155°F for the thigh. I tried a 22-pound turkey and it took 10 hours at 200°F.
If, after 10 hours, turkey hasn’t reached 155°F and you need the oven space, increase the temperature to 300°F and check every 15 minutes.
You can leave the turkey in the pan to cool. Cover with foil and then put heavy towels over it if you need to leave it for a while.
Strain the drippings and refrigerate them. Remove the fat layer and use the drippings as a base for your gravy (see Delicious Turkey Gravy recipe).
See additional tips in blog post.
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