Make-Ahead Turkey and 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
| Servings | Prep Time | Cook Time |
| 16servings (2-1/2 cups gravy) | 4-1/4hours + freezing | 50minutes |
| Servings | Prep Time |
| 16servings (2-1/2 cups gravy) | 4-1/4hours + freezing |
| Cook Time |
| 50minutes |
Ingredients
- 1 turkey 14 to 16 pounds
- 2 tsp poultry seasoning
- 1 tsp pepper
- 3 cups chicken broth
- 1/2 cup minced fresh parsley
- 1 tbsp minced fresh thyme or 1 teaspoon dried thyme
- 1 tbsp minced fresh rosemary or 1 teaspoon dried rosemary crushed
- 2 tsp grated lemon zest
- 1/4 cup lemon juice
- 2 garlic cloves minced
- For Serving:
- 1-1/2 cups chicken broth
- 1 tbsp butter
- 1 tbsp all-purpose flour
Portions: servings (2-1/2 cups gravy)
Units:
|
Ingredients
Portions: servings (2-1/2 cups gravy)
Units:
|
Instructions
- 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.
Recipe Notes
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 fibre), 64g protein.
