Tips on Roasting Turkey Quickly by bookseller

If you do decide to roast, rather than going in the bag route [a roasting bag had been suggested earlier in the discussion. ed.], you might consider cutting the beast up into breast halves and thighs and drummers and wings. It would cook much more quickly that way. And FWIW, if you decide you absolutely have to make it the day before, I'd take the breast off when the turkey is done, and refrigerate it in turkey broth. THe next day, slice the breast and reheat it on the stovetop in the broth -- otherwise it will dry out like crazy. If you think the white-meat people will miss the crisp skin, take the skin off before you slice the breast, and stick it in the oven with the dark meat. The skin will crisp up, and the dark meat can handle the oven's dry heat a second time.