Make-Ahead Turkey and Gravy |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 16 |
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This do-ahead turkey is cooked, sliced and ready to serve when you are 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 king arthur unbleached 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).
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