I cook my turkey and stuffing (separately) the day before I'm serving it, at 350F for however many hours the traditional way calls for. I also cook it breast side down to keep it juicy.
After it cools, I pour off the juice to keep for gravey, flip the turkey over, then I cut through the skin along the breast bone, slide my thumbs down to separate them from the bone, and take out both breasts whole. I place them into another smaller roasting pan making sure the skin covers them to keep them moist. Then I separate the drumbsticks, wings and other parts, carefully keeping the larger parts together and the skin on. This all goes into the smaller roasting pan, along with a bit of the juice. Then I just pop it into my fridge to reheat the next day.
It's so simple to reheat the bird the next day for 1 hour at 300F. The pieces are ready to go directly onto a serving plate and the breasts are ready to be sliced. No, it isn't dried out at all.
I hit upon a brilliant idea this year and can't believe I didn't think of it before: most people love the dark meat and there never seems to be enough to go around, so yesterday in the poultry section at the grocery store I bought a package of two turkey thighs and a package of two turkey wings. I froze them, and will roast them along side the bird so there will be plenty to go around this year.
Does anyone else like the Pope's nose? We flip for who gets it. Gotta love that fatty, tasty piece of butt lol
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