Carlo, I have been cooking holiday meals for family and friends for too many years to count. (yep, I'm old)
Generally, there are about 20 to 30 people in my home for these meals. I am never shy about asking people to bring side dishes and extra desserts. After all, I do the turkey, the ham, dressing, potatoes, gravy, home made rolls, and pecan pies. Everyone really does love to help.
After the first 15 or 20 years of doing this, it finally dawned on me. The turkey DOES NOT have to be cooked on Thanksgiving Day! What a relief to me to learn this! I always roast the bird, carve it, make gravy, and refridgerate it all the day before. Of course, we don't have the presentation of the whole golden bird on the table waiting to be carved by Gramps, but no body wants to wait that long anyway.
Oh yes, I've been brining poultry and pork for about 20 years. Just have to watch that your gravy isn't too salty.
Happy Thanksgiving and a very Merry Christmas to all! (hope the ACLU isn't reading this)
***I always roast the bird, carve it, make gravy, and refridgerate it all the day before.***
Now, THAT'S fascinating, RR. But tell me, how do you reheat the turkey without making it dry? I've always wanted to know that secret.
Carlo, THANK you for this thread.
As for cooking the Turkey ahead of time, I endorse it wholeheartedly, with this caviot.. Make plenty of extra gravy and don't spare the turkey broth as you already know..
Have a wonderful Thanksgiving feast, I'll be knocking at the door about 5PM.. I'll bring a pasta dish.. LOL:)