Make-Ahead Stress-Free Turkey Directions
Featured Pinch Tips Video
- roasted turkey(s)
- boxes chicken broth
- sticks butter, not margarine
- 1-2 crock pots
1The day before Thanksgiving, roast your turkey(s) as you normally do. Let rest. Have 1-2 (depending on how much meat you will have or if you want to seperate the white meat from the dark), crock pots next to your carving board. Por a little chicken (or turkey) broth onto bottom(s) of crock pot(s). Start carving the turkey and laying the slices on the bottom. When you have a double layer, dot with butter and add broth to just cover. Repeat until all meat has been carved from the turkey(s). *If using just one crock pot, be sure to mix the meat as you go so the light and dark will be easy to get to. (*Don't forget to keep adding pats of butter and broth as you go.) Now put the lid(s) on and refrigerate or put in the garage if it's cold enough out there. About 3 hours before dinner is to be served, turn crocks on to high to get them started, then after about 45 minutes to an hour, turn to low. It will take at least 3 hours to heat through. (You can bring the crocks to a kitchen counter an hour before turning on, too, to help further in heating up.) One hour will not kill anyone and it will still be cold. If serving casually, just leave in the crock pots. If serving formally, go into the kitchen, turn the electric knife on and off for awhile while sipping your drink, splatter a tiny bit of juice onto your apron or blouse, lift pieces of meat onto pretty platter and emerge from the kitchen as though you just carved it. No one will be the wiser! ;) The turkey will all be hot, juicy, buttery and tender as tender can be! Hope this helps! It sure has helped me...
(Photo is by me of my turkey. Ain't he purdy?!)