First off, I can’t seem to find the search field. I know we discussed this a coup,e years ago. I’ve waited too long and can’t find a huge Butterball turkey. I’d like 28 - 30 lbs. the best the grocery can do is 22 lbs. I’ve decided to do an additional turkey breast is the crockpot, or roast it the day before.
If I do that, should I go ahead and slice the meat up, or warm it up the next day and slice? I’m still roasting the whole turkey the day of. I’d like it to be moist of course. Like I said I know this was discussed. If I could just figure out how to search?
I have done smaller turkeys in my Instant Pot (brined in apple juice, then browned them first in the oven, finished in Instant Pot). They come out incredibly moist, and could easily stand a reheat in the oven. I would slice it and reheat covered in tin foil, maybe set aside some unused brine to drizzle over it prior to reheating.
Honestly, I think smaller turkeys are better than big birds. They tend to dry out less in the roasting process.
My relative who hosts does 2 medium sized birds, one the day before and one the day off. With the first turkey, she also uses it to make gravy so she doesn’t have to worry about that on Thanksgiving since it requires last minute prep/hassle. She carves up the first bird and wraps it securely to prevent it from drying out. The bird cooked on Thanksgiving day is the primary bird and the turkey cooked beforehand is the secondary bird used for Thanksgiving dinner backup and for turkey sandwiches and leftovers. The turkey can be reheated in a pan with a splash or two of broth and tightly sealed so it steams a little upon reheating to impart some moisture.
I really like that idea of doing a medium turkey the day before to make the gravy! I never make home made gravy from drippings because I just don’t have the time and don’t know how. My MIL will be here the the day before from out of town and can show me how to do it! Thanks @Groundwork2022 and @doschicos for the tight tin foil wrapping trick.
I think I’m going to do this. There will be 14 of us and the guys are all heavy eaters. I think two 16 lb. turkeys will do the trick for the day and leftovers!
@conmama, we have in the past also bought a smoked turkey. They are pre-cooked and you just re-heat them in the oven. They have often been a bigger hit than the roasted turkey.
Do you really think that 14 people wouldn’t be fed by a 22 pound turkey? it just seems plenty. Do you not have many veggies and stuffing and potatoes etc? Heck, I think one 16 pounder would be fine. IME the turkey is the least popular part of a big roast dinner.
@Sybylla , my son and boys are big on leftovers. Plus my in-laws will be in town. I’ve done the whole range from 22 to 30. I’d say 27 to 28 is the best.
You can absolutely cook your turkey a day or two in advance. Every year, my church hosts a harvest dinner in early November. They use 8 to 10 turkeys for this event, all cooked a day or two beforehand. You can’t tell.
