Web allow one day in the refrigerator for every four pounds of turkey.

How to cook a turkey ahead. Carve the breasts and thighs into slices (keep the legs whole), then arrange on a fresh baking sheet. A reheated turkey that tastes very nearly as good as it did right after. Place roasting rack or foil ring on pan, and place turkey on top.

Plan the day you want to roast it on, and make sure it is thawed out in time. Take the turkey out of the oven when the thigh meat reaches 165 degrees f. Web use a thermometer.

Rub ¾ cup butter mixture all over skin of turkey to lightly coat. For easier net removal before serving, lift string netting and shift position on roast. Place the lemon and thyme sprigs in the cavity.

Preheat oven to 325 degrees. With kitchen string, tie the lets together and the wings close to the body. Prepare the turkey for roasting however you like.

Of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Tie legs together with kitchen twine. Reserve ¼ cup butter mixture.

In a small bowl, combine butter, garlic, salt, thyme, and parsley. Insert the thermometer probe into the thickest part of the thigh, away from the bone. Of salt, the minced thyme and lemon zest.