You know, fall just wouldn't be fall without a few turkey questions from me. However, this isn't for T'giving, but for this Friday: I have 35 people coming over in 3 days , and will make a turkey and a ham. My plan is to cook them on Thursday and my grand plans to get a lot done before today have not exactly panned out; can I get away with cooking them tomorrow (Wed)? The turkey is a typical T'giving bird--22 pounds, no stuffing. I'll carve it up & refrigerate it in broth, as I've done in the past, so it won't dry out. It works well one day ahead--but two? The ham is CL's Blackberry-Mustard Glazed Ham, 10 pounds (yes, I know I'll have leftovers). I figured it's cured meat anyway, so another day in the fridge after cooking/flavoring would be fine. Maybe.
As much as I would love to cook them on Friday, this is not a perfect world . . . and my week is pretty much falling apart already, schedule-wise, so I'm trying to adjust my plans.
FWIW, I'm serving both cut-up meats in a buffet server that'll keep the slices warm for placing on soft dinner rolls w/typical accompaniments for little sandwiches. So there won't be turkey gravy. I figured I'd put 1/4" of broth or sauce in the bottom of the warming tray so that the meat essentially steams in there, instead of holding it in a dry heat.
I trust the CLBB's thoughts on this . . . thanks!
(P.S.--Here's the link to the ham: http://find.myrecipes.com/recipes/re...ipe_id=1120262. How do you put that into the text? I wanted to make it where you could click the ham name & go there, but it just overtyped the link with regular text.)