Make-Ahead Turkey and Gravy

By carvalhohm

Ingredients

• 1 turkey (14 to 16 pounds)
• 2 teaspoons poultry seasoning
• 1 teaspoon pepper
• 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
• 4-1/2 cups reduced-sodium chicken broth, divided
• 1 tablespoon butter
• 1 tablespoon all-purpose flour

Details

Servings 14
Adapted from tasteofhome.com

Preparation

Step 1

Pat turkey dry. Sprinkle with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together. Place breast side up on rack in a roasting pan.

Bake, uncovered, at 325° for 30 minutes. In large bowl, combine parsley, lemon juice, thyme, rosemary, lemon peel, garlic and 3 cups broth; pour over turkey. Bake, uncovered, 3 to 3-1/2 hours longer or until meat thermometer reads 180°, basting occasionally with broth mixture. Cover loosely with foil if turkey browns too quickly. Let stand for 20 minutes.

Remove turkey; skim fat from cooking juices. Slice turkey; cool completely and place in resealable freezer bags. Pour cooking juices over turkey. Seal bags and freeze for up to 3 months.

To use frozen turkey: Thaw in refrigerator overnight. Place turkey in shallow roasting pan; pour remaining broth over turkey. Cover and bake at 350° for 50-60 minutes or until meat thermometer reads 165°.

Remove turkey to serving plate and keep warm. In small saucepan, melt butter. Stir in flour until smooth; gradually add cooking juices. Bring to boil; cook and stir for 2 minutes or until thickened. Serve with turkey. Yield: 14-16 servings (2-1/2 cups gravy).

Editor’s Note: It is best not to use prebasted turkey for this recipe.