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Make-Ahead Turkey

Make-ahead turkey is roasted until the breast and thigh reach 165°F, then sliced and chilled in broth for an easy reheat. Covered baking dishes help keep the white and dark meat moist when it is warmed before serving.
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Prep Time 20 minutes
Cook Time 4 hours 45 minutes
Resting 30 minutes
Total Time 5 hours 35 minutes
Servings: 12 servings
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole turkey 12- to 14-pound, fully thawed, giblets and neck removed
  • 0.5 cup unsalted butter softened
  • 2 tbsp kosher salt
  • 1 tsp black pepper
  • 1 onion large, quartered
  • 2 ribs celery cut into 3-inch pieces
  • 2 carrots medium, cut into 3-inch pieces
  • 4 cups low-sodium chicken broth

Equipment

  • 1 large roasting pan
  • 2 9x13-inch baking dish

Method
 

  1. Heat the oven to 325°F and place a rack in a large roasting pan.
  2. Pat the turkey dry.
  3. Rub the softened butter, kosher salt, and black pepper over the skin and under the breast skin.
  4. Put the onion, celery, and carrots in the turkey cavity.
  5. Set the turkey breast-side up on the rack.
  6. Roast for 3 to 3 3/4 hours, until a thermometer inserted into the thickest part of the breast and the innermost thigh reads 165°F, without touching bone.
  7. Transfer the turkey to a cutting board and rest for 30 minutes.
  8. Carve the turkey into slices and separate the white and dark meat.
  9. Divide the turkey between two 9x13-inch baking dishes.
  10. Spoon the roasting-pan juices over the turkey.
  11. Pour 2 cups of broth into each dish.
  12. Refrigerate within 2 hours, loosely covered until cold, then cover tightly.
  13. To serve, heat the oven to 325°F.
  14. Bake the covered dishes on separate racks for 45 to 60 minutes, switching rack positions halfway through, until the turkey reaches 165°F in several places.

Notes

For moist reheated turkey, spoon the pan juices over the slices before adding broth. Refrigerate leftovers for 3 to 4 days; freezer: yes, freeze portions in airtight containers. For a dairy-free option, use olive oil instead of butter.