I've done it - I cut up the turkey into parts, just like I would a chicken (save the back, neck, etc to make stock for your gravy). Then I baked it just like I would a chicken - the great thing was I could take the breast out when it was done before the thighs and legs. I sliced it and put it in 9x13 glass pans and poured a little broth over to keep it moist. On Thanksgiving it reheated in the oven just fine - just keep it covered with foil and pour a little more broth over if it looks dry.

We don't carve the turkey at the table either (who has room?!) so it worked really well for us, and definitely cut down on time in the kitchen on Thanksgiving.

Becky
Lompoc, CA

Wanda, I like leftover turkey the next day, in hot or cold sandwiches, but prefer it sliced off the turkey the first time around. Turkey that has been reheated tastes like leftover turkey to me. So as long as you don't mind that, then slicing the day before and reheating is fine.

Ann

Can you do it? Absolutely!

Is it necessary? Probably not.

Consider this, Wanda. Normally, by the time you rest the bird from roasting; slice it; and serve it the portions already are at room temperature. Or so close to it as to make no never mind.

That being the case, why don't you take the sliced bird out of the fridge early enough so that by the time you're ready to serve it has come back to room temp. The best of both worlds.

My friend's daughter married an Orthodox Jew and all that family keep Kosher....while the rest of the kids and grand kids don't....so at least 2 turkeys is a must. Since the Kosher bird must be cooked in a special pan and cut with a special knife on a special board etc....she does that biurd on the Tuesday before....covers it in the juice in the pan and stores it in a special cooler.
Than Wednesday does the sides and Thursday the big un-Kosher turkey...and reheats the Kosher bird in it's juice in a covered pan. She says it's just fine....but not as good as the bird cooked that day.
Linda C