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Make-Ahead Turkey and Gravy Recipe

Make-Ahead Turkey and Gravy Recipe photo by Taste of Home

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Relax on Christmas by preparing your turkey ahead of time. With this recipe the turkey is cooked, sliced and ready in a nicely seasoned broth. It is also a nice way to bring a turkey to a potluck.—Taste of Home Test Kitchen

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Make-Ahead Turkey and Gravy Recipe

Prep: 4-1/4 hours + freezing Bake: 50 min.

Yield: 16 Servings

255 50 305

Ingredients

TURKEY:
1 turkey (14 to 16 pounds)
2 teaspoons poultry seasoning
1 teaspoon pepper
3 cups reduced-sodium chicken broth
1/2 cup minced fresh parsley
1/4 cup lemon juice
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons grated lemon peel
2 garlic cloves, minced
FOR SERVING:
1-1/2 cups reduced-sodium chicken broth
1 tablespoon butter
1 tablespoon all-purpose flour

Directions

Preheat oven to 325°. Sprinkle turkey with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together. Place on a rack in a shallow roasting pan, breast side up.
Bake, uncovered, 30 minutes. In a 4-cup measuring cup, mix remaining turkey ingredients; carefully pour over turkey. Bake, uncovered, 3 to 3-1/2 hours longer or until a thermometer inserted in thigh reads 180°, basting occasionally with broth mixture. Cover loosely with foil if turkey browns too quickly.
Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices.
Carve turkey; place in shallow freezer containers. Pour strained juices over turkey; cool completely. Freeze, covered, up to 3 months.
To serve: Partially thaw turkey in refrigerator overnight. Preheat oven to 350°. Transfer turkey and cooking juices to a baking dish; pour broth over turkey. Bake, covered, 50-60 minutes or until a thermometer reads 165°.
Remove turkey from baking dish, reserving cooking liquid; keep warm. In a small saucepan, melt butter; stir in flour until smooth. Gradually whisk in reserved cooking liquid. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Serve with turkey. Yield: 16 servings (2-1/2 cups gravy).

Editor’s Note: It is best not to use a prebasted turkey for this recipe.

Nutritional Facts 8 ounces cooked turkey with 2 tablespoons plus 2 teaspoons gravy equals 479 calories, 22 g fat (7 g saturated fat), 216 mg cholesterol, 318 mg sodium, 2 g carbohydrate, trace fiber, 64 g protein.

Originally published as Make-Ahead Turkey and Gravy in Taste of Home Christmas Annual Annual 2011, p22

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviews for Make-Ahead Turkey and Gravy

Make-Ahead Turkey and Gravy

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Reviewed on Nov. 13, 2012 by organlady2

Ladies, please reread the recipe. You are reheating frozen, sliced turkey that has already been roasted 3 - 3-1/2hrs. or longer. A marvelous time saver on Thanksgiving Day!

Reviewed on Nov. 12, 2012 by rosalieb1

It takes 1 day for every four pounds of frozen turkey to thaw. Overnight? and cook for an hour?? Don't know what they're talking about!!

Reviewed on Nov. 12, 2012 by mailladyrr7

This is a great way to cook the turkey. Moist and delicious and you are able to enjoy your company with no fuss on Thanksgiving. I will always use it from now on. But, now that I am here, I would like to address two issues. If you have not TRIED the recipe, do not sign on and rate it! We don't care if you PLAN to try it, we want to know the results AFTER you tried it.

Next, for the woman who stated that the recipe was bad and would KILL her family, duh! Use common sense and re-read the recipe several times if it takes that long to get it! No one submits recipes that would kill anyones family! Plain and simply stupid!

Reviewed on Nov. 12, 2012 by frostfire

This isn't a review; it's a query. Short of paying big bucks for an "organic" turkey, how do I find one that doesn't have the pernicious injected pre-basting junk?

Reviewed on Nov. 12, 2012 by ctmom05

I cant honestly rate this recipe - havent made it .. .. .. but it looks deelish.

Im curious to know what the crumb covered round shaped side dish is?

Reviewed on Nov. 12, 2012 by ctmom05

I cant honestly rate this recipe - havent made it. Im curious to know what the crumb covered round shaped side dish is?

Reviewed on Nov. 02, 2012 by jr1849

B Fischer, you clearly misunderstood the directions! The frozen turkey referred to in the recipe is the turkey you cooked ahead and froze in bags. You are only reheating the pre-cooked turkey for 50-60 minutes which I assure you will not kill your guests.

Reviewed on Nov. 02, 2012 by Rockamama

When I was a little girl over fifty years ago, my mother would always use cornstarch to thicken her gravy. Nowadays I use flour, but I remember how her clear, delicious gravy speckled with black pepper was the definition of holiday time!

Reviewed on Nov. 02, 2012 by B Fisher

To use frozen turkey: 14-16 lbs. bake for 50-60 minutes - hope no "new" cook uses this method. It could kill all your guests!