How long before I need to cook a fresh turkey?

DH pre-ordered a fresh turkey through his work which we picked up yesterday. These are ones that are "Certified Organic", and have never been frozen etc. We ended up changing our Thanksgiving plans though, so we are doing turkey day on Sunday when everyone could be free. Will a fresh turkey still be good on Sunday?

I wouldn't push it.

A locally raised fresh turkey will last only 1-2 days refrigerated at 40 degrees F. or below, we had one one time and while very delicious- they need to be cooked within 48 hours.

You could cook it on friday morning or late thur, and then put the cooked bird in a fridge. the cooked bird will last another 2-3 days!

A bird cooked a couple of days before wouldn't be so good reheated though right??

Should I try to freeze it, then defrost it again for Sunday?

You got your turkey on Wednesday? Geez, I think I'd cook it (at the very latest) on Saturday morning. That's three days.

My GF always roasts her turkey a day or two ahead of her holiday dinner because she has dinner for 30 people and doesn't have time on the day of the dinner to be roasting a turkey. She roasts the turkey, then slices it like she normally would. But then she puts the slices and such in either plastic bags or plastic containers. The day of dinner, she places the slices in a roaster, bastes with the stock that she also saved, and reheats in the oven. I don't know temperature or time.

Here is something I found....I don't know how helpful it would be (the original poster on that board followed these instructions and she said it was fine). This is for a thawed, already completely cooked turkey (my understanding is that these directions originally came from Butterball):

1. Heat oven to 325 degrees F, Remove turkey from wrapper, do not stuff turkey
2. Position turkey (breast up) in open pan about 2 inches deep. Do not add water.
3. Insert meat thermometer deep into thickest part of thigh next to body, not touching bone.
4. Place turkey in 325 degree F oven and heat for:
8-10 pounds = 1.25-1.75 hours
10-14 pounds = 1.75-2.25 hours
16-18 pounds = 2.25-2.5 hours

To prevent over browning, loosely cover breast and top of drumsticks with lightweight aluminum foil after 1 to 1.25 hours

Check temperature of thigh. Temperature should be 130-140 degees F when turkey is hot. (Keep in mind, you're reheating, not roasting for the first time, so it doesn't have to be at 180 degrees in the thigh the second time around.)

I take it that, using the above directions, you don't slice the turkey....you simply let it cool a bit, then wrap well and put it in the fridge. Oh...do NOT stuff the turkey! That's just my opinion, but I honestly think that it might be asking for trouble bacteria-wise. (And please don't take it the wrong way....that's just how I feel. I worry about little beasties in foods.  )

You might want to call Butterball? 1-800-288-8372 Just to make sure these are good directions.

Good luck! Hope that helps.
 

We get our turkeys at christmas from the local farm, and they say it's safe in the fridge for 2 days

Thanks for your help all! I decided to throw it in the freezer for a couple of days so I can have it cooked fresh on Sunday.