Lemon-Pepper Roast Turkey
Getting the turkey on the table at the right time can easily be the most stressful part of Thanksgiving. F&W’s Justin Chapple shares his solution: make it the day before. Yes, make your turkey ahead! It’s actually quite simple: After roasting, let your turkey rest for at least 30 minutes before carving the entire bird. Arrange the carved turkey on an ovenproof serving platter or in a large baking dish and drizzle with 1 cup of turkey or chicken stock as well as any juices from the pan. Cover tightly with foil and refrigerate overnight. Bring to room temperature, then reheat for 20 to 30 minutes in a 375° oven, until hot; remove the foil the last 5 minutes. Slideshow: More Holiday Turkey Recipes
Arrange the carved turkey and roasted garlic in a large baking dish. Drizzle 1 cup turkey or chicken stock on top along with any accumulated pan juices. Cover tightly with foil and refrigerate overnight. Let stand for 30 minutes, then reheat for 20 to 30 minutes in a 375° oven, until hot; remove the foil the last 5 minutes.