This year I am responsible for bringin the turkey to our family gathering. To save time, I have decided that I will prepare it ahead of time. My husband was a little surprised that I was going to make this ahead of time vs. baking when we arrived. The reason I choose this option was so that I could heat up when I arrived, taking just an hours time, yet saving the time of carving as we gathered together to enjoy Thanksgiving together.
- 14-16 pound turkey, defrosted in refrigerator a few days
- 2 tsp poultry seasoning
- 1/2 – 1 tsp pepper (I prefer to use my pepper grinder)
- 2 tbsp Earth Balance butter substitute
- 3-4 cups of homemade chicken broth (you can use a carton of sodium reduced broth if you do not make your own)
- 1/4 – 1/2 c fresh parsley (you can use dried parsley if that is what you have on hand)
- 1 tbsp Thyme
- 2 garlic cloves (or 1 tbsp of crushed garlic)
- Salt & Pepper for the table
- Preheat oven to 325 degree F
- Remove giblets and be sure to rinse inside and out
- Standing on the turkey on end (hind down), season the inside by sprinkling the poultry season and salt inside.
- Place turkey in roasting pan, breast side up, wings tucked in.
- Melt butter substitute enough so that you can dip the basting brush in, then coat turkey.
- Roast uncovered for 30 minutes uncovered.
- While it is roasting, mix all remaining ingredients together.
- Once baked for 30 minutes, remove from oven then carefully pour the liquid seasoning over turkey.
- Return to the oven and continue to roast, uncovered, for another 3 – 3 1/2 hours, until the baking tab pops or your meat thermometer (thigh of turkey) reads 180 degree F – Be sure to baste every 30-60 minutes with the broth mixture. If you find that your turkey is basting too quickly, but not yet heated through, cover with aluminum foil.
- Once cooked through and removed from the oven, remove turkey from the roasting pan, and let cool on cutting plate for 20 minutes.
- While turkey is cooling, remove any fat from remaining juices.
- Carve your turkey into slices, place in a baking dish and store in the refrigerator once cooled.
- Put remaining juices in a separate container. I suppose you could store with your turkey, but just in case you do not get all the fat out, you will be able to remove it easier the next day.
THE NEXT DAY – TIME TO TRAVEL, TIME TO SERVE
- 1 -2 c chicken broth (if needed)
- 1 Tbsp Earth Balance
- 1 Tbsp Gluten free all purpose flour
- Preheat oven 350 degree F
- Pour turkey broth over turkey in baking dish, and bake 50-60 minutes
- Remove turkey to serving platter
- Melt butter substitute in saucepan.
- Take remaining juices (add chicken broth to make 2 – 2 1/2 cups) and add to butter
- Stir continuously until it is warm and well blended. Add the gluten free flour, continue to warm and whisk another 2 minutes until the juices have thickened into a gravy. Serve with turkey.
May you, your family and friends enjoy a delightful Thanksgiving
Laura D. Field
Reflective Tapestry of Life
Writer, Blogger, Proofreading, Editing, Freelance contributor