lull the vacation time crunch with a make-ahead turkey cooking recipes that's all set to serve as soon as you are. It's a great choice for potlucks, too. —Marie Parker, Milwaukee, Wisconsin


You are watching: Cooking turkey the day before thanksgiving

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Ingredients

1 turkey (14 come 16 pounds)2 teaspoons poultry seasoning1 teaspoon pepper3 cups chicken broth1/2 cup minced new parsley1 tablespoon minced fresh thyme or 1 tespoon dried thyme1 tablespoon minced new rosemary or 1 teaspoon dried rosemary, crushed2 teaspoons grated lemon zest1/4 cup lemon juice2 garlic cloves, mincedFOR SERVING:1-1/2 cups chicken broth1 tablespoon butter1 tablespoon all-purpose flour


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Directions

Preheat oven to 325°. Ar turkey ~ above a rack in a roasting pan, chest side up. Sprinkle with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together. Roast, uncovered, 30 minutes. In a 4-cup measure up cup, mix broth, herbs, lemon peel and also juice, and also garlic; to water over turkey. Roast, uncovered, till a thermometer inserted in thickest component of thigh reads 170°-175°, 3 to 3-1/2 hours, basting sometimes with broth mixture. Sheathe loosely through foil if turkey browns too quickly. Remove turkey native pan; let stand at least 20 minutes prior to carving. Skim fat from food preparation juices. To freeze: Carve turkey and place in shallow freezer containers. Pour cooking juices end turkey; cool slightly, around 1 hour. Cover and freeze up to 3 months. To serve: partially thaw turkey in frozen refrigerator overnight. Preheat oven to 350°. Move turkey and also cooking juices come a huge baking dish. Pour 1-1/2 cups broth end top. Bake, covered, until a thermometer put in turkey reads 165°, 50-60 minutes. To prepare gravy: eliminate turkey come a platter, reserving broth mixture; save warm. In a saucepan, melt butter over medium heat; row in flour till smooth. Progressively whisk in broth mixture; carry to a boil, stirring constantly. Cook and stir till thickened, about 2 minutes. Serve with turkey.

Nutrition Facts

8 ounces cooking turkey with about 2-1/2 tablespoons gravy: 480 calories, 22g fat (7g saturated fat), 218mg cholesterol, 434mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 64g protein.