Make-Ahead Roast Turkey

Name: Make-Ahead Roast Turkey
Prep time: 15 min
Cook time: 1 h 55 min
Total time: 2 d 2 h 10 min
Yield: 12 servings
Ingredients: 1 (11- to 13-pound) turkey, thawed if frozen, spatchcocked; 3 to 4 tablespoons kosher salt (such as Diamond Crystal); 2 bunches fresh rosemary, sage or thyme, or a combination; Olive oil, for drizzling

By Melissa Clark

Published Nov. 7, 2023

Make-Ahead Roast Turkey — Bobbi Lin for The New York Times. Food Stylist: Maggie Ruggiero.

Total Time: 2 hours 10 minutes, plus at least 2 days for brining, cooling and chilling
Prep Time: 15 minutes
Cook Time: 1 hour 55 minutes, plus at least 2 days’ brining, cooling and chilling
Rating: 3(293)
Comments: Read comments

Roasting a spatchcocked turkey in a very hot oven, then reheating at a more moderate temperature is the key to success in this make-ahead recipe. The spatchcocked turkey fares far better than a whole bird when reheated. Its flat shape reheats evenly so the breast doesn’t dry out, and it’s easier to fit into both your oven and fridge. And since you reheat at a convenient 350 degrees, you might be able to reheat or bake other dishes in the oven at the same time. Note that it does take about as long to reheat the bird as it does to roast it in the first place (at 450 degrees), which is something to consider if you have flexibility on Thanksgiving Day.

Featured in: Finally, a Make-Ahead Turkey That’s Ready to Travel

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Ingredients

Yield:12 servings

1(11- to 13-pound) turkey, thawed if frozen, spatchcocked
3 to 4tablespoons kosher salt (such as Diamond Crystal)
2bunches fresh rosemary, sage or thyme, or a combination
Olive oil, for drizzling

Ingredient Substitution Guide

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Preparation

Step 1
Place a flat wire rack on top of a large rimmed baking sheet. Place the turkey on top of the rack.
Step 2
Pat turkey dry with paper towels. Rub turkey all over with 3 to 4 tablespoons of salt (½ teaspoon salt per pound). Refrigerate uncovered overnight or for up to 3 days.
Step 3
Remove turkey from the refrigerator 1 hour before roasting and allow to come to room temperature.
Step 4
Meanwhile, place oven rack toward the bottom third of the oven and heat oven to 450 degrees.
Step 5
Using about half the herbs, tuck some sprigs under the turkey. Drizzle turkey lightly with oil (you can use a pastry brush or your hands to help spread it evenly if you like). Roast until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 40 to 55 minutes. If the breast looks like it’s getting too brown before the legs are done, cover it with foil.
Step 6
Remove turkey from the oven and let it cool completely. Remove herbs and cover with foil or plastic and refrigerate for up to 3 days.
Step 7
To reheat, remove turkey from the refrigerator 1 to 2 hours (but no longer) before roasting to allow it to come to room temperature.
Step 8
Heat oven to 350 degrees. Tuck more herbs around the turkey.
Step 9
Roast until an instant-read thermometer inserted in the thickest part of the thigh reads 165 degrees, 45 to 60 minutes.
Step 10
Let turkey rest for 15 minutes before carving.

Ratings

3 out of 5

293 user ratings

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Comments

Susan1 year ago

I usually carve the turkey after it cools, then put it into the refrigerator. A few hours before I want to eat, I put around an inch of turkey stock into my crockpot and heat it on high. After its warm I add the carved turkey pieces and reset the temperature to low/keep warm. It will stay warm and moist in the crockpot for hours. And it frees up space in your oven.

Martin R.1 year ago

To answer some questions, An 11 to 13 pound spatchcocked turkey will fit on a half sheetpan just fine. Going any larger, I’d probably remove the legs and thighs and set those on either side of the butterflied breast. Get a pair of good poultry shears. OXO makes a good one. Remove the wish bone before using the shears to cut on both sides of the spine. It will make it easier. Add the spine (broken into pieces) with the giblets to make a stock for the gravy.

Johanna1 year ago

Help, I’ve never done this before. I need help with a small detail re the process. Do you put the spatchcocked cooked turkey in the fridge and later for the second roast on its original roasting pan? Or do you repack it for the refrigeration and rearrange it for the second baking??

Heather5 months ago

This may be the best way to do reheat a whole bird, but I am not going to use this recipe again. The bird came out too dry and overdone on reheat. If I was going to try making ahead again I would follow the suggestions in the comments to carve the bird and reheat the carvings instead of trying to reheat the whole bird. We don’t present the bird at the table anyway, so there isn’t a win.

Constance6 months ago

I did this recipe this year. I am the only one that can cook in our Friendsgiving group. But my apartment is to small to host. This recipe saved me! Thanks Melissa!

Es6 months ago

I prepared a turkey in a tiny kitchen with a small, unreliable oven. I bought a fresh organic turkey and had the butcher spatchcock it (FYI, the removed backbone and neck made a wonderful stock). I salted it and let it sit in the refrigerator uncovered for 3 days. I roasted it as directed and made sure my Thermopen measured 165 in many places. I cooled the turkey for several hours, refrigerated overnight, and reheated it before carving. The skin was crispy, the breast moist. SUCCESS!

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