It is safe to cook turkey the day before serving if the meat is properly stored. Turkey and other poultry stays safe to eat for three to four days after cooking if stored in a refrigerator and remains edible for four to six months if stored in a freezer.
Refrigerating turkey two hours after it is served prevents bacterial growth. Whole turkeys should be refrigerated in a dish and wrapped in aluminum foil or plastic wrap to keep the meat juicy. Sliced meats should be stored in sealed containers. Frozen turkey is best stored in sealed containers or aluminum foil packets to avoid freezer burn.