Make-Ahead Turkey & Gravy
This do-ahead turkey is cooked, sliced and ready to serve when you are and a great way to bring turkey to a potluck. — Marie Parker, Milwaukee, Wiscons
Prep: 4-1/4 hours + freezing Bake: 50 min.
1 turkey (14 to 16 pounds)
2 teaspoons poultry seasoning
1 teaspoon pepper
3 cups hot water
1/2 cup minced fresh parsley
1/4 cup lemon juice
1 tablespoon Taste of Home - Great Flavors Turkey Stock Concentrate
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
1-1/2 cups water
1-1/2 teaspoons Taste of Home Great Flavors Turkey Stock Concentrate
1 tablespoon butter
1 tablespoon all-purpose flour
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°. For broth, in a 2-cup liquid measuring cup, whisk hot water and turkey stock concentrate until blended. 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).