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Make-Ahead Turkey & Gravy


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  make-ahead-turkey-gravy.jpg
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).