I would like to prepare the turkey a few days before Thanksgiving this year
to free up the oven for other dishes and have the slicing and carcass out of
the way ahead of time.
I am interested in how I could reheat the sliced turkey in an electric
roaster oven so it would be juicy and tasty rather than the normal dry
breast meat.
My mother in-law would always prepare it ahead of time and it would be juicy
and delicious and never mushy but she has passed on and I never asked her
how she reheated it because I would prepare mine on the day of Thanksgiving.
My interest is what temperature and length of time and whether to steam it
and what ingredients to use such as chicken broth etc. Also if the meat all
needs to be covered with liquid or only enough to allow steaming.
Thank you

In article <zxctb.198393$HS4.1683052@attbi_s01>, "Anne"
> wrote:

> I would like to prepare the turkey a few days before Thanksgiving
> this year to free up the oven for other dishes and have the slicing
> and carcass out of the way ahead of time.
> I am interested in how I could reheat the sliced turkey in an
> electric roaster oven so it would be juicy and tasty rather than the
> normal dry breast meat. My mother in-law would always prepare it
> ahead of time and it would be juicy and delicious and never mushy
> but she has passed on and I never asked her how she reheated it
> because I would prepare mine on the day of Thanksgiving. My interest
> is what temperature and length of time and whether to steam it and
> what ingredients to use such as chicken broth etc. Also if the meat
> all needs to be covered with liquid or only enough to allow
> steaming. Thank you

My sister does it all the time. She carves the meat and puts it in a
shallow pan (like a 9x13) and adds some turkey broth (made from the neck
and gizzard and tail) or thin gravy, covers it with foil and reheats in
a slow oven (300 degrees). Not sure how long. I'd ask her but she's
not talking to me right now. Don't cover the meat with liquid.
--
-Barb (www.jamlady.eboard.com updated 10-16-03; check the PickleHats tab, too.)

"Anne" > wrote in message
news:zxctb.198393$HS4.1683052@attbi_s01...
> I would like to prepare the turkey a few days before Thanksgiving this
year
> to free up the oven for other dishes and have the slicing and carcass out
of
> the way ahead of time.
> I am interested in how I could reheat the sliced turkey in an electric
> roaster oven so it would be juicy and tasty rather than the normal dry
> breast meat.
> My mother in-law would always prepare it ahead of time and it would be
juicy
> and delicious and never mushy but she has passed on and I never asked her
> how she reheated it because I would prepare mine on the day of
Thanksgiving.
> My interest is what temperature and length of time and whether to steam it
> and what ingredients to use such as chicken broth etc. Also if the meat
all
> needs to be covered with liquid or only enough to allow steaming.
> Thank you
>

While I wouldn't recommend preparing the turkey days ahead of time, you
could re-heat the sliced meat in turkey or chicken stock. I wouldn't heat
it enough to steam it. You just need to bring it to a warm serving
temperature - not steaming hot. I would rather have a room temperature
turkey that was cooked a few hour before hand than one that was cooked a few
days before hand and re-warmed. Most side dishes don't have to be cooked
for hours and baked goods like pies and cakes can be made the night before.
If you timed the turkey so it was done two hours before serving, you should
be able to put it in a insulated cooler, or just tent it with foil and hold
it for serving. That should give you plenty of time (two hours) to make
side dishes in the oven. You could also get a turkey fryer and fry the
bird. That way you wouldn't have to use the oven at all for the turkey.
Just be aware that the fryer can be dangerous.

>prepare the turkey a few days before Thanksgiving this year
>to free up the oven for other dishes

The usual solution, of course, is to have a guest bring a turkey he or she has
already roasted.

Neil

"Anne" > wrote in message news:<zxctb.198393$HS4.1683052@attbi_s01>...
> I would like to prepare the turkey a few days before Thanksgiving this year
> to free up the oven for other dishes and have the slicing and carcass out of
> the way ahead of time.
> I am interested in how I could reheat the sliced turkey in an electric
> roaster oven so it would be juicy and tasty rather than the normal dry
> breast meat.
> My mother in-law would always prepare it ahead of time and it would be juicy
> and delicious and never mushy but she has passed on and I never asked her
> how she reheated it because I would prepare mine on the day of Thanksgiving.
> My interest is what temperature and length of time and whether to steam it
> and what ingredients to use such as chicken broth etc. Also if the meat all
> needs to be covered with liquid or only enough to allow steaming.
> Thank you


I have cooked it the day before, taken the meat from the bone (slicing
the breast) stored with juices in the fridge. Then the morning of,
heat in pre-heated crock pot on low (with juices) until guests arrive
(2:00 or so). It's delicious.

-L.

Do not carve ahead ==We order a roasted turkey - pick up AM and follow
instructions -- Warm up WHOLE TURKEY