Make-Ahead Turkey and Gravy Recipe

By dorchuk

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 all-purpose flour

Details

Servings 16
Preparation time 255mins
Cooking time 305mins
Adapted from tasteofhome.com

Preparation

Step 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.

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).