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Make-Ahead Turkey and Gravy Recipe

Make-Ahead Turkey and Gravy Recipe

This do-ahead turkey is cooked, sliced and ready to serve when you are—and a great way to bring turkey to a potluck. — Mrs. Marie Parker, Milwaukee, Wisconsin
TOTAL TIME: Prep: 4-1/4 hours + freezing Bake: 50 min. YIELD:16 servings

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

  • 1. 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.
  • 2. 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.
  • 3. Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices.
  • 4. Carve turkey; place in shallow freezer containers. Pour strained juices over turkey; cool completely. Freeze, covered, up to 3 months.
  • 5. 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°.
  • 6. 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).

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.

Wine Pairings

Medium-Bodied White Wine

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