Best 2 Make Ahead Turkey And Gravy Recipes
Planning a special occasion dinner or holiday feast? A make-ahead turkey and gravy is a lifesaver! With a little planning, you can have a delicious and impressive meal ready to serve with minimal last-minute stress. Whether you're using a whole turkey, turkey breast, or turkey legs, there are plenty of flavor-packed recipes to choose from. From classic herb-roasted turkey to creative twists like maple-bourbon or chili-rubbed turkey, you're sure to find a recipe that suits your taste. And with a few simple tips and tricks, you can make sure your turkey and gravy turn out perfectly moist, flavorful, and golden brown.
Here are our top 2 tried and tested recipes!
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
Provided by Taste of Home
Categories Dinner
Time 5h5m
Yield 16 servings (2-1/2 cups gravy).
Number Of Ingredients 14
Steps:
- 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., 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., Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices., 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., 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., 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.
Nutrition Facts : Calories 480 calories, Fat 22g fat (7g saturated fat), Cholesterol 218mg cholesterol, Sodium 434mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.
MAKE-AHEAD TURKEY GRAVY WITH PORCINI MUSHROOMS AND MARSALA WINE
With this make-ahead gravy on the menu, there's no scrambling to make gravy when the turkey comes out of the oven.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 5h55m
Yield 16
Number Of Ingredients 16
Steps:
- Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.
- Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool.
- In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
- Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 3.5 g, Cholesterol 65.1 mg, Fat 7.5 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 3.4 g, Sodium 56.1 mg, Sugar 0.9 g
Tips:
- Thaw the turkey properly: Place the frozen turkey in the refrigerator for 24 hours per 4-5 pounds of turkey weight. For faster thawing, submerge the wrapped turkey in cold water, changing the water every 30 minutes until thawed.
- Make the gravy ahead of time: You can make the gravy up to 3 days in advance and store it in the refrigerator. When you're ready to serve, reheat it over low heat until warmed through.
- Cook the turkey according to the recipe instructions: Be sure to cook the turkey to the proper internal temperature of 165 degrees Fahrenheit.
- Let the turkey rest before carving: Allow the cooked turkey to rest for 10-15 minutes before carving. This will help the juices redistribute throughout the meat, resulting in a more tender and flavorful bird.
- Make-ahead mashed potatoes: Boil and mash the potatoes up to 3 days ahead of time. Store them in an airtight container in the refrigerator. When ready to serve, reheat them over low heat until warmed through.
- Make-ahead stuffing: Prepare the stuffing according to the recipe instructions and store it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat it in a 350 degree Fahrenheit oven until heated through.
Conclusion:
By following these tips, you can make a delicious and stress-free Thanksgiving dinner that your family and friends will love. With a little planning and preparation, you can enjoy a relaxing holiday feast without having to spend all day in the kitchen.
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