[kitkat]

***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.

[Conservababe]

I'm anxious for that reply, too. I would love to cook a turkey the day before, but I don't like it dry.

[Rushmore Rocks]

I pour some of the turkey broth (made from the carcass the night before) or canned chicken broth over it, seal tightly with foil, and heat in a slow oven. (about 300 degrees)

Sure saves a lot of stress and time on THE day.

Also, brined turkeys just do not dry out like the regular ones.