Anonymous wrote:Is reheating that much easier than cooking a turkey???

Yeah, I don't understand this either, unless you don't intend to stress over getting the bird fully back to temperature. Timing things right is the hardest part about cooking a turkey.

Anonymous wrote:

Anonymous wrote:Good God this forum.

The food crimes people are willing to commit for Thanksgiving are truly horrifying. Everything prepared the night before, if you are lucky. It's already leftovers on Thanksgiving. Friday, you're eating leftover leftovers - a source of excitement for some people.

The people eating this food are not your guests. They are victims.

This. Wednesday is fine. Monday is not.

PP

Wednesday is fine if your guests are eating the turkey on Wednesday.

Because reheated leftovers are for the day after Thanksgiving.

Anonymous wrote:

Anonymous wrote:Is reheating that much easier than cooking a turkey???

Absolutely!! Less stress and mess. More to the point, I'm picking up two 20-pound turkeys and borrowing my mom's oven (1 mile away). She's 85 and I'm not going to put her to work.

If it helps, I made amazing gravy from homemade turkey stock, since the gravy is the best part. But perhaps that's canceled out by the fact that I made the gravy 2 days ago.

I'm preparing next years Thanksgiving this weekend.

What embalming fluid do you prefer?

Anonymous wrote:Good God this forum.

The food crimes people are willing to commit for Thanksgiving are truly horrifying. Everything prepared the night before, if you are lucky. It's already leftovers on Thanksgiving. Friday, you're eating leftover leftovers - a source of excitement for some people.

The people eating this food are not your guests. They are victims.

This. Wednesday is fine. Monday is not.

Anonymous wrote:When purchasing a precooked turkey the day before, I assume it is sliced and laid out in the pan AND covered in some kind of broth to keep the bird moist.

OP here - nope. Two large uncarved birds.

Anonymous wrote:Is reheating that much easier than cooking a turkey???

Absolutely!! Less stress and mess. More to the point, I'm picking up two 20-pound turkeys and borrowing my mom's oven (1 mile away). She's 85 and I'm not going to put her to work.

If it helps, I made amazing gravy from homemade turkey stock, since the gravy is the best part. But perhaps that's canceled out by the fact that I made the gravy 2 days ago.

Leftovers are for after Thanksgiving. After.

Never do this with a stuffed turkey. The bacteria are in the cavity, and permeate the stuffing. Always take the stuffing out, soon after cooking.

When purchasing a precooked turkey the day before, I assume it is sliced and laid out in the pan AND covered in some kind of broth to keep the bird moist.

Good God this forum.

The food crimes people are willing to commit for Thanksgiving are truly horrifying. Everything prepared the night before, if you are lucky. It's already leftovers on Thanksgiving. Friday, you're eating leftover leftovers - a source of excitement for some people.

The people eating this food are not your guests. They are victims.

Cooking on Wednesday or even Tuesday would be less appalling than Monday. People want fresh food, not food that by all accounts is on its way out. Martha says leftovers have a life of three days, max. You are serving leftovers. Fresh is preferred. I always roast on the day of.

I’m not the person that commented on that thread; but I imagine the reheating you are doing is accounted for in the original prep (ie more moisture used, basting, etc.). I’m guessing the poster in that thread isn’t in the same situation. My MIL makes the turkey ahead, freezes it, and microwaves it Thanksgiving day. It’s very dry.

Is reheating that much easier than cooking a turkey???

On the very amusing Thanksgiving family adventures thread, someone bemoans her mom cooking the turkey on Monday to reheat on Thursday. A few posters highlighted that comment, finding the concept of reheated turkey especially egregious.

I've purchased whole turkeys from Wegmans before - you pick them up the day before Thanksgiving, fully cooked, and you reheat them for a few hours in the oven. They always come out moist and delicious with crispy skin.

This Thanksgiving, I'm picking up two cooked 20-pound turkeys that have been smoked by a local restaurant. The restaurant only makes a limited number of these birds, so it's a big deal to get early in line in October to reserve your space/bird.

It never occurred to me that this would be shocking to anyone. I'm not feeling any stress about my choice, because I'm hosting 20 people who are simply happy to have a meal and good company. Besides, I know how delicious this all will be! But it makes me wonder...for those of you who are appalled, have you ever tried reheated whole turkey? Are you turkey purists of some sort? Is turkey, to you, the star of the show (and not the spectacular sides)?