Make-Ahead Turkey and Gravy Recipe
- 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
- 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.
- Roast, uncovered, 30 minutes. In a 4-cup measuring cup, mix remaining turkey ingredients; carefully pour over turkey. Roast, 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).
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Make-Ahead Turkey and Gravy(16)
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This was an absolutely delicious recipe! The only problem I had was a somewhat dry roasting pan from basting so often. I added 2 cups of water to the bottom of the pan, and stirred to deglaze the brown bits of cooked juices, and meat. I made that mixture into a gravy. I transferred the liquid to a saucepan, and added a mixture of flour, and water to make a gravy! Thank you for sharing!
I tested this recipe a few weeks ago in preparation for Thanksgiving. It turned out great! Moist and flavorful - maybe too flavorful, my husband asked me to tone it down next time. I'll go lighter on the thyme, rosemary and parsley when I bake it again today.
I covered the turkey with plastic wrap before freezing, pressing the plastic wrap against the turkey and broth and up the sides to prevent any drying out. After defrosting, I was able to scoop some broth out of the pan before baking to make the gravy (and there was still plenty of broth around the turkey).
The biggest advantage on Thanksgiving day will be not having my husband in the kitchen carving the turkey and making a mess while we're trying to finish everything else. And the turkey carving mess will be cleaned up days ahead of time.
For small families (or empty nesters like us), this would be a great freezer meal - freeze the turkey and broth in 3-4 smaller pans and use it over time.
please reread the recipe in step 4 it states to pour OVER turkey and freeze.
I don't have a review, I have a question about the recipe! After I Carve the turkey and place it in shallow freezer container, I pour the juices over the turkey and freeze? or do I store them both separately and freeze?
This was very moist and tender. My family loved it.
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