Roast and Go

• If you plan to take your turkey straight from the oven and hit the road, you'll need to keep the bird at a food safe temperature -- 140 degrees Fahrenheit or higher -- for as long as possible. The best way to do this is inside a picnic cooler. Transfer your bird to a disposable foil roaster, and place a second on top or simply wrap the turkey in foil. Put a towel in the bottom of your cooler, and lower in the turkey. Cover it with more towels, to retain heat, and close the cooler. If you have a probe thermometer, insert it into the bird's thigh and check its temperature when you arrive. Once the temperature drops below 140 F, it must be carved and served within two hours.

Prep Ahead

• If cooking a turkey on the day is impractical, you can make it up ahead of time. As soon as the turkey is done, remove it from the oven. Cut the breasts and legs from the carcass, deboning the thighs but keeping the rest intact. Package and refrigerate the turkey overnight, adding a small splash of turkey or chicken stock to keep it moist. When you travel to your destination, pack the turkey into a cooler with gel packs or ice to keep it cold. Reheat the turkey to 165 F before it's served.