To avoid the fuss and mess Christmas Day, cook your turkey as usual but the day before. When cool, slice for serving.
Line a clean roaster pan with lettuce leaves that have been washed but not dried. Place a layer of sliced turkey on top, then another layer of lettuce. Repeat ending with a layer of lettuce. Put lid back on roaster. Refrigerate overnight.
Next day, preheat oven to about 325 degrees, reheat heat turkey for about 1- 1 1/2 hours with lid on the roaster. When heated through, remove lettuce as remove layers of meat.
If lettuce is really expensive as it has been this winter, go to the store a few days ahead of when you need it and check out the quick reduce rack. Often after a few outer leaves are removed the inner part is fine. If there is nothing there, ask the produce manager. Romaine leaves are best as the large leaves cover a large area but any greens will do.
The other plus of cooking your turkey the day ahead is that you can refrigerate the pan juices so the fat can rise to the surface which hardens and can easily be removed , making your gravy much healthier.
You might want to print off this tip and store it with your Christmas recipes. You’ll be glad you did!
HaPPY nEW yEAR
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