Warming up a turkey?

[CharlieD]

What do you think folks, if I cook turkey a day ahead and just warm it up before the guests arrive? I know it’s going to be crazy, so I was thinking that maybe this will help me. I have a 19 pounds turkey. If I do go with this plan, how long and at what temperature should I warm the bird up? Please help, Im starting to panic.

 

[texasgirl]

I've done this before. Someone else may have better idea.
I cooked it and deboned it and let it cool completely. I put it in an air tight zimploc and stored the stock in a container. The next day, I put the turkey in a pan and pour some of the stock over it, covered with foil and just warmed it at 300 for about 20-30 minutes. That will depend on ovens too.

 

[CharlieD]

Is there way to do the whole bird or cutting up will be necessary? Oh, yeah, what stock did you use?

 

[texasgirl]

I'm sorry, I didn't go in order. lol
I cooked the whole bird as normal in a roasting pan. Once it cooled down, I just cut the meat off the carcass. The stock I used was the juices from the bird from cooking. You can also use chicken broth if you need more and just mix it together for the dressing and gravy.

 

[Constance]

Charlie, if you do it the day before, you really need to take the meat off the carcass. You can still make it look really pretty on a platter, with a some orange slices and a sprig of fresh sage.

 

[crewsk]

I've always done mine the day before, carve it & place it in one of those foil pans, cover it with foil, store in fridge, & just take out the pan & slide it in the oven at 300F for about 20-30 minutes. Pretty much like texasgirl described just without the broth. I may try the broth this year but even without it I've never had it come out dry after reheating it. After it is heated, I just arrange it on a pretty plater with a few fresh cranberries & sage leaves.

 

[Constance]

Oh, the cranberries would be lovely with the sage leaves.

 

[CharlieD]

Okay, thank you, I think I'm sold. That is exactly what I will do.