For those of you who cook the turkey the day before...please help!

[sksjasams]

The last couple years I have cooked the turkey for Christmas the day before. It makes Christmas day infinitely easier and more enjoyable.

We have about 15 people come for dinner and I set up a buffet line. I can not figure out a way to keep the turkey warm on the line though, and turkey cools down almost instantly.

The first year, I just heated it up in foil pans and tried to keep it somewhat covered on the counter. Last year, I bought a metal rack you sent the foil pan on, with sterno underneath, again trying to keep foil on the top. Neither of these worked at all. The foil gets peeled back and the turkey gets cold very quickly.

I have been wondering what other people use. Please give me some ideas!
I have thought about using a crock pot, an electric skillet, or an actual chafing dish. Or maybe a warming plate or griddle to set a foil pan on? I would love some feedback and suggestions.

Thank you in advance!

 

[HM]

I have no clue really, but the crockpot might be a good way....it keeps three sides warm?

 

[SanderMC]

I attended a work luncheon one year and the turkey was in a crock pot and it was plenty warm.

 

[lovemygoofy]

I cook my turkey the day before. It is the very last thing I take out of my oven the day of serving. I reheat my turkey in the oven with just a covering of broth to keep it moist and the broth heats up really nicely to keep it warm. I go through MANY foil pans. On my stop top I have the biggest pan of hot water and I ladle probably 2-3 scoops of hot water in a pan and then put another foil pan(straight from the hot over and still covered with foil) with the food into the hot water bath. I don't like sternos everywhere because too many people especially children for me to watch everyone. I do use two different crockpots as well but have found the hot water bath with the two foil pans and the broth to really help the turkey.

 

[RedAngie]

This works well for me. Reheat whatever method you prefer. Then put in a crockpot with turkey or chicken broth.

I tried it once in a crockpot of gravy, but some people don't like it swimming in gravy.

 

[Cannot_Wait_4Disney]

The last couple years I have cooked the turkey for Christmas the day before. It makes Christmas day infinitely easier and more enjoyable.

We have about 15 people come for dinner and I set up a buffet line. I can not figure out a way to keep the turkey warm on the line though, and turkey cools down almost instantly.

The first year, I just heated it up in foil pans and tried to keep it somewhat covered on the counter. Last year, I bought a metal rack you sent the foil pan on, with sterno underneath, again trying to keep foil on the top. Neither of these worked at all. The foil gets peeled back and the turkey gets cold very quickly.

I have been wondering what other people use. Please give me some ideas!
I have thought about using a crock pot, an electric skillet, or an actual chafing dish. Or maybe a warming plate or griddle to set a foil pan on? I would love some feedback and suggestions.

Thank you in advance!

If you want to leave your turkey whole, I would suggest one of those Oster roaster ovens. The 22 quart one should hold a good sized turkey. They're $50 not on sale. On sale, they're less. Put some liquid in the bottom and the Turkey on the rack that comes with it. Or if you don't have one with a rack, line the bottom with upside down celery. With the lid on, your turkey should stay hot and moist.

If you don't mind pre cutting your turkey, you can put it in some broth in the roaster or in gravy if you like. It will easily stay hot.

 

[sksjasams]

Thank you for your input! I do have an extra crockpot I could use...I was just thinking the slices wouldn't look as nice layered in a crockpot as when you can arrange them in a pan. At least I wouldn't have to buy anything though!

What about this electric skillet...I really like the hinged lid.

 

[jen0610]

To heck with just using a roaster to keep it warm, we have cooked our turkey in one for years. Have never had a bad turkey. Always moist and juicy. Takes are shorter amount of time to cook it, then the standard oven. Leaves my oven totally open for all the other goodies that need to be baked. Once the bird is cooked, you can turn it down to 300 and it will keep the bird nice and warm.

 

[lizabu]

If you do not already have it soaked in broth that just might be the key. I cook it the day before and put it in foil pans and cover with broth and reheat the next day in the oven and it seems hot for as long as it lasts. Also it might help to have more than one tray. Put one out and leave the other in a warm oven and once it has been emptied bring out the second one. The sterno should work good too. Make sure you're reheating it enough. You need at least 45 minutes to get it piping hot.

 

[ADisneyQueen]

I've done this before and I kept the turkey in a crockpot with some water in it to keep it moist. It was very good.

 

[Pooh2]

We've cooked it the day before, then put it in the crockpot in broth on warm. Warming in the juices keeps it nice and tender.