Finally, a make-ahead turkey that’s ready to travel

By Melissa Clark, The New York Times

In a perfect world, you’d always be able to serve your Thanksgiving turkey directly after its sojourn in the oven. It’s the best way to take advantage of the bird’s crisp juiciness and meaty aroma — not to mention a chance to hide in the kitchen from football games.

But what if you have to drive your cooked turkey an hour away to a Friendsgiving? Or you need room in your oven for pie? Or you’d simply prefer to wake up on Thursday morning secure in the knowledge that the trickiest part of your feast is already waiting for you in the fridge?

Whatever the reason, there are times when you need a killer make-ahead turkey recipe, and I’ve found the way.

It took several weeks of testing and a dozen birds to get the result I wanted: a reheated turkey that tastes very nearly as good as it did right after roasting, with a juicy breast, tender dark meat and glistening, crispy skin.

It also had to ...