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

Make-Ahead Turkey and GravyTaste of Home
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
Portions: servings (2-1/2 cups gravy)
Portions: servings (2-1/2 cups gravy)
  1. 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.
  2. 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.
  3. Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices.
  4. 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.
  5. 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.
  6. 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.