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Make-Ahead Turkey and Gravy

 Make-Ahead Turkey and Gravy
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
16 ServingsPrep: 4-1/4 hours + freezing Bake: 50 min.


  • 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
  • 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

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Make-Ahead Turkey and Gravy (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer