Make Ahead Roasted Turkey
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 hrs
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Additional Time
30 mins
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Total Time
5 hrs 15 mins
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Servings
16 people
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Calories
413 kcal
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Course
Main Course
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Cuisine
American
Make Ahead Roasted Turkey
Description
Make Ahead Roasted Turkey starts with a 15-pound whole turkey dry seasoned with poultry seasoning and black pepper, then roasted uncovered in a moderate oven. During roasting, a mixture of chicken broth, fresh herbs (parsley, thyme, rosemary), lemon zest, juice, and garlic is poured over the bird and used for occasional basting. This method ensures moist, evenly cooked meat with infused herbal and citrus notes.
The turkey is cooked until an internal thermometer reads 165°F in the thigh, ensuring safe and thorough cooking. After roasting, it rests to allow juices to redistribute before carving. The recipe offers instructions for freezing carved turkey in shallow containers with its cooking juices, allowing up to three months of storage.
For thawing, the recommended approach is slow refrigeration over days to maintain safety. Poultry seasoning can be homemade or store-bought, and homemade broth enhances flavor but store-bought is acceptable. The recipe emphasizes proper carving techniques and cautions about stuffing safety, recommending loose stuffing and internal temperature checks if used.
Ingredients
For the turkey:
- 1 (15 pound) whole turkey thawed with neck, heart, and gizzards removed and discarded (see note 1)
- 2 teaspoon poultry seasoning (see note 2)
- 1 teaspoon black pepper ground
- 3 cups chicken broth (see note 3)
- 1/2 cup parsley minced, fresh
- 1 tablespoon thyme minced, or 1 teaspoon dried, fresh
- 1 tablespoon rosemary minced, or 1 teaspoon dried and crushed, fresh
- 2 teaspoons lemon zest
- 1/4 cup lemon juice freshly squeezed
- 2 cloves garlic minced
For reheating and making the gravy:
- 1 1/2 cups chicken broth
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
Instructions
To make the turkey:
- Adjust oven rack to bottom third of oven. Preheat oven to 325 degrees. Place turkey on a rack inside a roasting pan, breast side up. Pat turkey dry with paper towels. 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 zest and juice, and garlic; pour over turkey. Roast, uncovered, until a thermometer inserted in the thickest part of the thigh reads 165 degrees, about 3 to 3 1/2 hours.
- While turkey is roasting, baste 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 the roasted turkey:
- Carve the turkey and place in shallow freezer containers. Pour cooking juices over turkey then let cool slightly, about one hour. Cover and freeze up to 3 months.
To thaw and reheat the roasted turkey:
- Partially thaw the turkey in refrigerator overnight. Preheat oven to 350 degrees. Transfer turkey and cooking juices to a baking dish.
- Pour 1 1/2 cups broth over top. Bake, covered, until a thermometer inserted in the turkey reads 165 degrees, 50-60 minutes. Remove turkey to a platter, reserving cooking juices, and keep warm.
To make the gravy and serve:
- In a saucepan, melt butter over medium heat, stir in flour until smooth. Gradually whisk in the cooking juices; bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Serve gravy alongside turkey.
Notes
- Plan about 1¼ pounds of turkey per person as some weight includes bones.
- Use homemade or store-bought broth; simmering neck and gizzards creates quick broth if desired.
- Store cooked turkey covered in the refrigerator up to four days and freeze carved turkey with juices up to three months.
- Thaw frozen turkey slowly in the refrigerator for safety; avoid hot water, microwave, or room temperature thawing.
- Homemade poultry seasoning blends sage, thyme, marjoram, rosemary, nutmeg, and black pepper for enhanced flavor.
- If stuffing the turkey, stuff loosely with warm stuffing and ensure it reaches a safe temperature of 165°F inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16people
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Calories | 413kcal | 21% |
| Carbohydrates | 2g | 1% |
| Protein | 61g | 122% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 203mg | 68% |
| Sodium | 567mg | 24% |
| Potassium | 701mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 378IU | 8% |
| Vitamin C | 10mg | 11% |
| Calcium | 42mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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