Boiled Turkey

The oyster stuffing can be prepared up to 1 day ahead and refrigerated in an airtight container. Do not stuff the turkey until immediately before cooking for food safety. The salt pork can be boiled up to 2 days ahead, cooled, and refrigerated, then sliced and reheated gently before serving.

Remove any remaining stuffing from the turkey immediately after serving and store separately. Refrigerate carved turkey meat in an airtight container for up to 3 days. The reserved cooking liquid should be strained, cooled quickly in an ice bath, and refrigerated for up to 2 days or frozen for up to 3 months for use in soup. Reheat turkey gently in reserved broth on the stovetop to prevent drying.