Yes, you can prep a turkey the night before, and it is actually recommended by many cooking and food-safety sources as long as you handle it properly and keep it refrigerated.
What “prep the night before” means
- You can fully season the turkey, add butter or oil under and over the skin, and stuff the cavity with aromatics like onion, citrus, and herbs, then cover and refrigerate it.
- Many recipes advise unwrapping the turkey, removing the neck and giblets, drying it well, and salting or seasoning it the night before so the flavors penetrate and the skin dries for better browning.
Food safety basics
- Keep the turkey at refrigerator temperature (at or below 40°F / 4°C) the entire time; do not leave a raw prepped turkey sitting out on the counter.
- If you dry-brine or season it in advance, place it on a tray or in a roasting pan, cover it (or leave it uncovered if the recipe instructs for crisp skin), and store it in the coldest part of the fridge until you are ready to bring it out for roasting.
Timing on cooking day
- Take the prepped turkey out of the fridge about 30–60 minutes before it goes into the oven so it is not ice-cold, which helps it cook more evenly and can give more reliable cooking times.
- Roast the turkey until it reaches a safe internal temperature of at least 165°F (74°C) in the thickest part of the breast and thigh, checking with a meat thermometer.
If you want to cook it the day before
- It is also safe to fully cook the turkey a day ahead, carve it, store the meat with some broth in the refrigerator, and then reheat it covered with a little liquid until the slices reach 165°F (74°C) again.
- Storing the carved turkey with broth and reheating it gently in the oven (around 325–350°F / 163–177°C) helps keep it moist for serving the next day.
