What To Do When Your Turkey is Done Too Early

It’s the day before Thanksgiving and you’ve got your turkey in the oven, ready for the big feast tomorrow. The house smells amazing as your bird roasts away But then you realize something’s not right – your turkey is done cooking way too early! Now what? Don’t panic, I’ve got you covered Having your turkey done early can throw your whole meal schedule off, but with some smart strategies you can keep that bird warm and delicious until it’s time to carve.

Why Your Turkey Might be Done Too Soon

There’s a few reasons why your turkey could end up ready before you expect it to:

• You miscalculated the cook time. Turkey cooking times can vary wildly depending on the size of your bird and whether or not it was fully thawed before cooking. It’s easy to underestimate.

• Your oven runs hot. If your oven temperature is off, that can accelerate the cooking process.

• You stuffed your turkey. A stuffed turkey will cook faster than an unstuffed one, so account for that.

• You used a cooking method that speeds things up. Deep frying spatchcocking, and other unconventional prep methods can significantly reduce cook time.

Rest and Release the Heat

Okay, step one when you’ve got an early bird is to let it rest. As soon as you take it out of the oven the turkey will still have a lot of carryover cooking to do. Letting it sit for at least 30 minutes will allow the juices to settle back into the meat.

Tent the turkey loosely with foil while it rests to trap in heat and moisture.

You’ll also want to give the whole bird some time to release all that hot air from the oven. Letting it come closer to room temp before you start worrying about keeping it warm will make things easier.

Keep Your Turkey Warm in the Oven

Here’s where things get tricky – keeping that fully cooked turkey warm without overcooking it further. Your oven can do the job, just at a very low temp.

Set your oven to the absolute lowest temperature, somewhere between 150-200°F. Place the rested, foil-tented turkey back on a rimmed baking sheet or shallow roasting pan. Keep the foil tent slightly loose so steam can escape.

Monitor the temperature carefully with a meat thermometer to make sure it doesn’t start climbing higher than 165°F or so.

This low and slow oven method can hold your turkey for 2-3 hours without drying it out. Just make sure the bird doesn’t spend more than about 4 hours total in the “danger zone” between 40-140°F.

Use Your Microwave to Reheat Slices

If your turkey has already chilled in the fridge but dinner is still hours away, you can reheat slices as needed.

Reheating in the microwave is fast, so remember to use short bursts at 50% power. Check for hot spots and continue warming in 20 second increments until the meat is heated through.

You can also reheat slices wrapped in foil or a dish covered with foil in your low oven along with any side dishes.

Keep the White and Dark Meat Separate

Since white breast meat dries out quicker than dark leg and thigh meat, it’s smart to separate them if holding your turkey for an extended period.

Once your bird has rested, carve the breast meat off the bone and set it aside. Leave the legs and thighs intact. Reheat only the portion you need or want to serve first. Bonus – this also makes carving much easier right before serving!

Make Turkey Gravy to Keep Things Moist

Having plenty of gravy on hand is great insurance against a dry bird. Warm gravy poured over sliced turkey reintroduces moisture and keeps everything nice and juicy.

Make your gravy ahead of time after roasting and use it to baste the turkey and serve with the meal. Even if the meat dries out a bit, tasty gravy will compensate.

Use the Right Pans for Optimal Heat Retention

Your cookware can make a difference in how well your turkey holds heat. Opt for materials like stainless steel, aluminum and cast iron rather than glass or ceramic pans. The metal will retain heat far more efficiently over time.

You can also set your resting turkey on a wooden cutting board or rimmed baking sheet since wood is an insulator. Avoid direct contact with your stone countertops or tabletop which will draw heat away.

Should You Refrigerate and Reheat the Whole Turkey?

Stashing your hot cooked turkey in the fridge for a few hours isn’t ideal, but it can work. You’ll want to carve the bird first since whole turkeys don’t heat evenly. Break it down into white and dark meat for quick, la carte reheating.

Cook’s Illustrated recommends a lower oven temp (325°F) and frequent basting when reheating a full bird to prevent drying out. Consider keeping breast slices separate and just reheating the more resilient leg quarters and wings.

Cook It a Day Ahead

If you really want to take the stress out of timing, cook your turkey a day in advance! This helps hugely when you have oven space limitations on the big day.

Fully bake your turkey, let cool, carve, and refrigerate in portions. Reheat gently in simmering liquid like broth or gravy until warmed through. You’ll get all the rich roasted flavor without worrying about holding it hot for hours.

Don’t Cook Too Far Ahead

When thinking about getting your turkey done early, keep food safety in mind above all else. Raw poultry should only be in the fridge 1-2 days max.

Cooked, refrigerated turkey keeps safely for 3-4 days but quality will decline after the first 2 days. For best texture and taste, avoid fully cooking more than 1-2 days before serving.

Moisture is Key for Preventing Dry Turkey

However you keep your turkey warm until showtime, limiting moisture loss is crucial. Use foil, towels, low oven heat and gravy as needed to prevent the meat from drying out. Letting your bird rest sufficiently after cooking locks in precious juices too.

With smart storage techniques like these, you can relax knowing your tasty turkey will be ready to carve and serve perfectly moist and delicious when the time comes. No matter when that bird gets done, you’ve got this!