Boned Turkey

The turkey can be deboned, stuffed, and trussed up to 1 day ahead. Wrap tightly in plastic wrap and refrigerate. Bring to room temperature (about 1 hour) before roasting. The stuffing can be prepared up to 2 days ahead and stored separately in the refrigerator; stuff the turkey just before roasting for food safety.

Remove all stuffing from the turkey immediately after serving and store separately. Refrigerate carved turkey meat in an airtight container for up to 3 days. Store stuffing separately for up to 2 days. Reheat turkey slices in a covered dish with a splash of stock at 325°F until warmed through. Do not freeze and reheat stuffing due to food safety concerns.