Cooking ahead requires special attention to safe handling. First, cook the bird to an internal temperature of 180ºF in an oven set no lower than 325ºF. Bake the stuffing separately, not inside the turkey. When roasted, let the bird stand for 15 minutes. Carve the meat off, leaving legs, thighs and wings intact if you like. Refrigerate the turkey in small, shallow containers. On Thanksgiving day, reheat the meat in a 325ºF oven or warm in the microwave. To keep meat tender when using a conventional oven, cover it with gravy or the natural cooked juices.