Make-Ahead Turkey with Gravy

I know this post is long but don’t be intimidated by its length; It is by no mean an indicator of the level of difficulty of this recipe.  I simply detailed each step as much as possible to render the roasting process easier.

I’m a big fan of roasting my turkey the day (or even a couple of days) before Thanksgiving dinner.  Not only is it hassle-free on Thanksgiving day but I find the taste to be even better once the turkey is reheated.  You may even cook your turkey a week or two prior and freeze it.  Make sure you allow sufficient time to thaw the turkey before reheating it for Thanksgiving dinner.

The steps below are for a Make-Ahead turkey but you can follow the same steps if you choose to roast your turkey on Thanksgiving Day.

For the stuffing, I’ve decided to try something new this year.  Instead of stuffing the turkey, I will be making little stuffing parcels (recipe available tomorrow).  If you wish to stuff your turkey, make sure you allow at least an extra 30 minute of cooking time.

Make-Ahead Turkey with Gravy

Ingredients

1 turkey, fresh or completely thawed

¾ cup butter, room temperature

2 tablespoons dry mustard

1 teaspoon of dry savoury

1 head of garlic

1 large bunch of fresh thyme

1 to 2 cups of chicken or turkey broth

Salt & Pepper

Gravy

2 teaspoons of cornstarch

2 cups warm chicken or turkey broth

Salt & pepper

Savoury (optional)

Preheat the oven to 325°F.

Remove the giblets form the cavity of the turkey and save them to add to your turkey broth.

Rinse out the turkey with cold water and pat dry with a paper towel. 

Chop the top part of the head of garlic and stuff it in the turkey cavity along with a generous amount of salt, pepper and fresh thyme.

Tie the legs of the turkey together with kitchen twine or dental floss (plain, not minty!!). This will ensure even cooking, and a beautifully shaped turkey.

In a small bowl, mix together the butter, dry mustard, and savory. 

Generously rub this mixture all over the turkey. 

Place the turkey on a rack at the bottom of your roasting pan.  

*If you don’t have a rack in your roasting pan, place thick onion slices at the bottom and place your turkey on top.

Pull the wing tips forward and tuck them under the breasts so they don't burn.

Add enough water to cover the bottom of your pan.  More liquids will drip as your turkey cooks but the water will insure that the meat remains moist and juicy throughout the roasting process.

Cover with a lid or a large piece of foil for the first hour of cooking.  This will prevent the skin from browning too quickly.

Baste the turkey with the cooking juices every hour.

Here is a table of the roasting times based on the weight of the turkey.  This is only a guideline and you should always take an accurate thermometer read to insure that the turkey is fully cooked.

Roasting Times for Unstuffed Turkey		Roasting Times for Stuffed Turkey
Turkey Weight	Hours	Turkey Weight	Hours
6 to 8 pounds	2 ½ to 3 hours	6 to 8 pounds	3 to 3 ½ hours
8 to 12 pounds	3 to 4 hours	8 to 12 pounds	3 ½ to 4 ½ hours
12 to 16 pounds	4 to 5 hours	12 to 16 pounds	4 ½ to 5 ½
16 to 20 pounds	5 to 5 ½ hours	16 to 20 pounds	5 ½ to 6 hours
20 to 24 pounds	5 ½ to 6 hours	20 to 24 pounds	6 to 6 ½ hours

The internal temperature of the turkey should register at at least 165°F on a.  To get an accurate reading, place the meat thermometer in the thickest part of the thigh, taking care not touch any bone.

Once the turkey is fully cooked, remove it from the oven, transfer it to a cutting board, and rest for at least 20 minute before carving. 

If you are serving immediately, cover the turkey with foil to keep it warm while it rests.

Meanwhile, start the preparation for the gravy. 

Place your roasting pan on your stove top (you will need to place it on 2 burners). 

Heat up the turkey drippings on medium heat. 

Scrape the bottom of the pan with a wooden spoon to lift any bits or pieces and deglaze with 2 cups of chicken broth (or water).  The gravy should not be thick at this point. 

Transfer the gravy to a container and refrigerate or freeze.  No need to skim the unwanted fat at this point; the fat will naturally rise to the top as the liquid cools which makes this process much easier.

Carve the turkey. (follow the 8 easy steps I posted here earlier)

Place all the slices into a large container or aluminum disposable pan (disposable pans are a great time saver – simply pop it in the oven to reheat comes Thanksgiving dinner). 

Add 1 to 2 cups of chicken broth to the container.  You don’t want to cover your turkey slices with the broth; you simply want to make sure the meat remains moist and juicy in the refrigerator / freezer.

On Thanksgiving day…

Turkey

Preheat the oven to 350°F. 

Loosely cover the turkey with some foil or a lid.

Place the turkey along with the broth in the oven and reheat for 45 minutes or until the meat is hot.

Gravy

Remove any unwanted fat on the top of your gravy. 

Place the drippings in a saucepan on medium heat and bring to a boil. 

Mix the cornstarch in a bit of warm water and incorporate to the gravy to thicken.

*Never add the cornstarch directly to the gravy; it will clump up.  Always dilute in a bit of warm water first.

Season with savory, salt & pepper

Cook for 15 minutes, stirring occasionally.  If after this time the sauce is not thick enough, add an addition teaspoon of cornstarch (always diluted in water) and cook until the sauce thickens to the desired consistency. 

Stay tune for ideas as to what to do with your leftovers! 

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