Make-Ahead Roast Turkey and Gravy

Name: Make-Ahead Roast Turkey and Gravy
Yield: Serves 10 to 12
Cuisine: American
Ingredients: 2 , onions, chopped; 2 , carrots, peeled and chopped; 2 , celery ribs, chopped; 2 , garlic cloves, peeled; 2 teaspoons, minced fresh thyme; 4 (1 1/2- to 1 3/4-pound), turkey leg quarters, trimmed; 1 (6- to 7-pound) whole bone-in, turkey breast, trimmed; 4 tablespoons, unsalted butter, melted; , Salt and pepper; 4 cups, low-sodium chicken broth; 4 cups, water; 1 , bay leaf; 1/2 cup, all-purpose flour

18 comments

Appears in Cook's Country October/November 2011

Restaurant kitchens manage the bustle of Thanksgiving dinner by cooking the turkey on Wednesday. Could we adapt that method for the home cook?

SERVES10 to 12

TIMEDAY 1: 4½ to 5 hours, plus 3 hours cooling and up to 2 days refrigerating; DAY 2: 1¼ hours

WHY THIS RECIPE WORKS

Nearly every household in America spends Thanksgiving Day waiting and waiting and waiting for the turkey to come to temperature, and then someone in the family works at breakneck speed to whip up the gravy with the drippings. Looking for a ...

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