- 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).
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Make-Ahead Turkey and Gravy
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"I also have made my turkey ahead for the past 2 years. I make it one day ahead, slice it and put it in a foil roaster pan. Thanksgiving Day there is no carcus or mess of carving that day. I also make my mashed potatoes (5#) a week ahead and freeze in a Tupperware container. I mash them with the milk and butter as usual. Take them out in the morning to thaw. They will seem watery as they are being warmed up but that soon evaporates and they are as good as the day I made them. You may need to add a little more milk. Everything is delicious and no one believes it. After 50 years of cooking I finally got smart."
"I have done this for YEARS! I cook turkey day before Thanksgiving and layer meat with slices of butter and refrig. Thanksgiving I put in oven 300 degrees and heat through. Very moist and oven is free for other foods."
"My family and guests loved the moistness and flavor. Time was used enjoying my dinner and guests. 5 stars!!"
"My family absolutely loved this!! I was afraid by freezing it it wouldn't stay tender and would be dry but it was so moist and had such great flavor! I didn't have poultry seasoning so I just seasoned it with a little bit of salt and pepper then with the rest of the ingredients listed. I will definitely be doing this again!!! Such a great way to make Thanksgiving fast and stress free."
"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!"