Making turkey and gravy ahead of time can be a game-changer, especially when preparing for a holiday meal or a large gathering. This make-ahead recipe allows you to enjoy the festive flavours without the last-minute rush. Here's a step-by-step guide for preparing make-ahead turkey and gravy:
Ingredients:
For the Turkey:
- 1 whole turkey (12-15 pounds)
- 1/2 cup unsalted butter, softened
- Salt and pepper to taste
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried sage
- 1 cup chicken or turkey broth
For the Gravy:
- Turkey drippings
- 1/2 cup all-purpose flour
- 4 cups chicken or turkey broth
- Salt and pepper to taste
Instructions:
1. Preparing the Turkey:
a. Seasoning: - Preheat your oven to 325°F (165°C). - Rinse the turkey inside and out, pat it dry with paper towels. - Season the turkey cavity with salt and pepper. - In a small bowl, mix softened butter with dried thyme, rosemary, and sage to create a herb butter mixture.
b. Herb Butter Application: - Carefully lift the turkey's skin, creating pockets without tearing it. - Rub the herb butter mixture under the skin, covering as much of the breast and thigh meat as possible. - Season the outside of the turkey with additional salt and pepper.
c. Roasting: - Place the turkey on a roasting rack inside a roasting pan. - Pour 1 cup of chicken or turkey broth into the bottom of the pan to keep the turkey moist. - Roast the turkey in the preheated oven. The general rule is about 15 minutes of cooking time per pound. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. - Once done, let the turkey rest for 20-30 minutes before carving.
2. Making the Gravy:
a. Drippings: - After removing the turkey from the oven, pour the drippings from the roasting pan into a fat separator or a bowl. Allow the fat to rise to the top.
b. Skim the Fat: - Skim off the fat from the top of the drippings. You can use a spoon or a fat separator.
c. Deglazing: - Place the roasting pan over medium heat on the stove. - Pour a small amount of chicken or turkey broth into the pan, scraping up the flavourful browned bits from the bottom. Add this to the drippings.
d. Making a Roux: - In a separate pan, melt the skimmed turkey fat. Add an equal amount of flour to create a roux. - Cook the roux over medium heat, stirring constantly, until it reaches a golden brown colour.
e. Combining: - Slowly whisk the roux into the drippings and broth mixture. Continue whisking to avoid lumps.
f. Simmering: - Bring the gravy to a simmer. Allow it to cook until it thickens to your desired consistency.
g. Seasoning: - Season the gravy with salt and pepper to taste. You can also add any additional herbs or spices for extra flavour.
3. Serving:
- Carve the rested turkey and arrange the slices on a serving platter.
- Serve the make-ahead gravy alongside the turkey or in a gravy boat.
4. Make-Ahead Tips:
Refrigerating: The turkey and gravy can be made a day or two in advance. Once cooled, cover and refrigerate them until you're ready to reheat and serve.
Reheating: To reheat the turkey, place it in a covered dish in the oven at 325°F (165°C) until heated through. Reheat the gravy on the stovetop, whisking occasionally.
Storage: Store leftover turkey and gravy in airtight containers in the refrigerator for up to 3-4 days.
By preparing the turkey and gravy ahead of time, you not only save time on the day of your gathering but also allow the flavours to meld and intensify, resulting in a delicious and stress-free holiday meal.
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