Accidental Make Ahead Turkey Recipes

ACCIDENTAL MAKE-AHEAD TURKEY

Steps:

• Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary, and lemon zest. Wash the turkey inside and out, drain it well, and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent.
• Preheat the oven to 450 degrees F. Be sure your oven is very clean!
• Place the onion, lemon, and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.
• Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil, and allow it to rest for 20 to 30 minutes.
• Carve the turkey and arrange it on a platter. Cover with plastic wrap or aluminum foil and allow the turkey to sit at room temperature for up to 2 hours.
• To reheat, pour a 1/4-inch layer of the gravy into a large (12 × 16-inch) ovenproof serving platter (make sure it's ovenproof!). Arrange the turkey artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.
• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
• After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.
• "Make it Ahead" by Ina Garten © Clarkson Potter 2014. Provided courtesy of Ina Garten. All rights reserved.

MAKE-AHEAD ROASTED TURKEY BREAST

Steps:

• Bring 1 quart water, 3/4 cup salt, brown sugar, peppercorns, bay leaves and lemon zest to a boil in an extra-large pot (large enough to hold the turkey breast). Reduce the heat to a simmer, and cook for 10 minutes. Remove the pot from the heat, and add 4 quarts water. Let cool to room temperature.
• Add the turkey breast to the pot (use a plate to help submerge it if needed), cover and refrigerate for at least 12 hours and up to 1 day.
• Remove the turkey breast from the pot, and discard the brine. Blot the breast dry all over with paper towels.
• Position an oven rack in the center of the oven, and preheat to 350 degrees F. Pulse the butter, parsley, sage, thyme, paprika and cayenne in a food processor to combine. Rub half the herbed butter under and over the skin of the turkey breast; roll the rest into a log, and freeze. Place the breast on a rack set in a roasting pan, and roast, rotating as needed to ensure even browning, until the deepest part of the breast registers an internal temperature of 165 degrees F, 1 hour 45 minutes to 2 hours.
• Let the turkey breast cool completely. Wrap it well with plastic wrap and foil, label and date, and freeze, deep in the freezer, for up to 2 weeks.
• Two days before you plan to serve it, put the turkey breast in a baking dish and transfer it to the refrigerator to thaw.
• To serve, preheat the oven to 350 degrees F. Remove the breast from the bone, and slice. Shingle the slices onto a large baking dish, pour in the stock and dot the turkey with slices of the frozen herbed butter. Wrap the dish tightly with foil, and reheat in the oven until the turkey is hot and the butter is melted, 40 to 50 minutes. Transfer the turkey to a platter, and drizzle with some of the pan liquid.

ACCIDENTAL TURKEY

Steps:

• Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave it in the fridge. The skin will dry out and turn a little translucent.
• Preheat the oven to 450 degrees F. Be sure your oven is very clean!
• Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.
• Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees F in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.

ACCIDENTAL TURKEY

Steps:

• Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish to catch any drips and wrap the whole dish tightly with plastic wrap. Refrigerate for one or two days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.
• Preheat the oven to 450 degrees F. Be sure your oven is very clean!
• Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.
• Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until an instant-read thermometer reads 165 degrees F in the breast and 180 degrees F in the thigh. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes.
• Carve and serve with the pan juices.

MAKE-AHEAD THANKSGIVING TURKEY

Steps:

• The day before serving, preheat the oven to 350 degrees F.
• Put the thyme and rosemary on the bottom of a baking sheet. Put the turkey pieces on top, dot with the cubed butter, drizzle with the olive oil and sprinkle with the salt and pepper. Roast, basting from time to time and checking for doneness every 15 minutes after 1 hour of cooking, until the meat reaches 165 degrees F, about 1 1/2 hours. Let rest, covered in foil, for 45 minutes.
• Carve the breasts and thighs into slices (keep the legs whole), then arrange on a fresh baking sheet. Cover and refrigerate.
• On the day of serving: let the turkey come to room temperature. Preheat the oven to 350 degrees F.
• Drizzle the chicken broth over the turkey, cover again with foil and roast until it registers 165 degrees F, about 1 hour.

EASY MAKE-AHEAD TURKEY GRAVY

Steps:

• In a medium saucepan, melt butter and whisk in flour.
• Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.
• Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
• Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
• Remove from heat and season with salt and pepper.
• At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.