Just when you think you've learned all the tips and tricks to make succulent Thanksgiving turkey, a surprising one appears. In this recipe, you'll start by coating the turkey in a smoky maple butter that goes under the skin for a pop of flavor and then on top for a mouth-watering golden color. After the bird roasts, this beauty can be served on the spot—after it rests, of course, to ensure that the turkey's juices settle in. But this clever reheating technique from Aimée Wimbush-Bourque, author of Brown Eggs and Jam Jars, will allow you to roast the turkey a day in advance. Simply store the cooked, carved turkey in iceberg lettuce leaves drizzled with a little stock, and then reheat in the oven. The lettuce keeps the meat tender and juicy, and you'll be less stressed on Turkey Day.
To store and prep at feast time:
Transfer turkey to a cutting board; let rest for 45 minutes. Remove kitchen twine and carve. Let cool for 30 minutes. Line an oven-safe 13-by-9-inch baking dish with about half of lettuce leaves. Arrange carved meat on lettuce and drizzle with broth. Cover turkey with remaining lettuce leaves and seal dish tightly with aluminum foil. Refrigerate for up to 1 day. To serve, bake turkey in foil-covered baking dish at 350°F until heated through, 30 to 45 minutes. Discard lettuce and serve.