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