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Make-Ahead Turkey and Gravy

Name: Make-Ahead Turkey and Gravy
Prep time: 4 h 15 min
Cook time: 50 min
Total time: 5 h 5 min
Yield: 16 servings (2-1/2 cups gravy).
Ingredients: 1 turkey (14 to 16 pounds); 2 teaspoons poultry seasoning; 1 teaspoon pepper; 3 cups chicken broth; 1/2 cup minced fresh parsley; 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 zest; 1/4 cup lemon juice; 2 garlic cloves, minced; FOR SERVING:; 1-1/2 cups chicken broth; 1 tablespoon butter; 1 tablespoon all-purpose flour

18 reviews

Test Kitchen Approved

Total Time

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

Makes

16 servings (2-1/2 cups gravy)

Ease the holiday time crunch with a make-ahead turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. —Marie Parker, Milwaukee, Wisconsin

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

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Ingredients

1 turkey (14 to 16 pounds)
2 teaspoons poultry seasoning
1 teaspoon pepper
3 cups chicken broth
1/2 cup minced fresh parsley
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 zest
1/4 cup lemon juice
2 garlic cloves, minced
FOR SERVING:
1-1/2 cups chicken broth
1 tablespoon butter
1 tablespoon all-purpose flour

Directions

Preheat oven to 325°. Place turkey on a rack in a roasting pan, breast side up. Sprinkle with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together.
Roast, uncovered, 30 minutes. In a 4-cup measuring cup, mix broth, herbs, lemon peel and juice, and garlic; pour over turkey. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours, 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.
To freeze: Carve turkey and place in shallow freezer containers. Pour cooking juices over turkey; cool slightly, about 1 hour. Cover and freeze up to 3 months.
To serve: Partially thaw turkey in refrigerator overnight. Preheat oven to 350°. Transfer turkey and cooking juices to a large baking dish. Pour 1-1/2 cups broth over top. Bake, covered, until a thermometer inserted in turkey reads 165°, 50-60 minutes.
To prepare gravy: Remove turkey to a platter, reserving broth mixture; keep warm. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in broth mixture; bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Serve with turkey.

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

Nutrition Facts

8 ounces cooked turkey with about 2-1/2 tablespoons gravy: 480 calories, 22g fat (7g saturated fat), 218mg cholesterol, 434mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 64g protein.

Make-Ahead Turkey and Gravy

Ingredients

Directions

Nutrition Facts

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