Ina Garten Make-Ahead Roast Turkey

Ina Garten make-ahead roast turkey turns a fresh turkey, thyme and lemon zest into a juicy, golden bird with crisp skin in about 3 hours. Try this make-ahead Thanksgiving turkey for a dinner party or holiday buffet, since you carve it early and reheat it on gravy.

Rub the salt, thyme and lemon zest mixture into the turkey two or three days ahead and leave it uncovered in the fridge for the last day. Skip that and the skin stays soft and pale, while the meat tastes bland.

Ina Garten says carving at the last minute and keeping the bird hot on the buffet are the most stressful parts of Thanksgiving. So she slices the turkey ahead, lays it on a layer of gravy in an ovenproof platter and reheats it all together, which keeps the meat moist and hot longer. The recipe comes from her book Make It Ahead (2014).

Source: Make It Ahead (2014)

Ina Garten Make-Ahead Roast Turkey

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Medium

Servings

8

servings

Prep time

30

minutes

Cooking time

2

hours 

35

minutes

Calories

520

kcal

The dry-brined skin turns deep golden while the breast stays juicy under the butter and salt. Slices rest on warm gravy in the oven, so every plate gets hot, tender meat.

Ingredients

• Kosher salt and freshly ground black pepper
  

• 1 tablespoon minced fresh thyme leaves
  

• Grated zest of 1 lemon
  

• 1 (12- to 14-pound) fresh turkey
  

• 1 large yellow onion, unpeeled and cut in eighths
  

• 1 lemon, quartered
  

• 8 sprigs fresh thyme
  

• 4 tablespoons (1/2 stick) unsalted butter, melted
  

• Make-Ahead Turkey Gravy
  

Directions

• Salt the turkey: Two or three days ahead, combine 3 tablespoons of salt, 1 tablespoon minced thyme and the zest of 1 lemon. Wash the turkey, pat it dry, sprinkle 1 tablespoon of the mixture in the cavity and rub the rest on the skin, including under the wings and legs.
• Chill and dry it: Wrap the turkey tightly in plastic wrap in a shallow dish just large enough to hold it, then refrigerate for one or two days. The day before roasting, remove the plastic and leave it in the fridge so the skin dries out and turns a little translucent.
• Prep for roasting: Preheat the oven to 325 degrees and set the turkey in a large roasting pan, discarding any juices in the dish. Put the quartered lemon, the onion cut in eighths and 8 sprigs of thyme in the cavity, then tie the legs together and the wings close to the body.
• Butter and season: Brush the turkey with 4 tablespoons of melted butter. Then sprinkle it generously with salt and pepper.
• Roast the breast: Roast for 2 to 2 1/4 hours, until the breast registers 165 degrees on an instant-read thermometer placed sideways. Then move the turkey to a platter.
• Finish the dark meat: Cut off the legs and thighs and put them back in the roasting pan, covering the breast and carcass tightly with foil. Roast 15 to 20 minutes more until the dark meat hits 180 degrees, then rest it on the platter under foil for 15 minutes.
• Assemble on gravy: Pour a 1/4-inch layer of Make-Ahead Turkey Gravy into a large 12 x 16-inch ovenproof serving platter. Carve the turkey and arrange it on top of the gravy.
• Reheat and serve: Put the platter in the oven uncovered for 15 to 30 minutes, until the turkey is very hot. Serve it hot with extra gravy on the side.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, ThermoPro instant-read thermometer, Regency butcher's twine, 500 ft, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I carve the turkey ahead of time?

Yes, that is the whole idea of this recipe. Roast and slice the turkey, arrange it on the gravy, then cover it and let it sit at room temperature for up to 1 hour before reheating.

Why does the turkey need to sit uncovered in the fridge?

On the last day the skin dries out and turns a little translucent, which helps it brown and crisp in the oven. Leaving the plastic wrap on would keep it damp.

Can I use a frozen turkey?

The recipe calls for a fresh 12 to 14 pound turkey. If you use a frozen one, thaw it completely in the fridge first so the salt rub can season it over the two or three days.

Do I need a thermometer?

Yes, I would use an instant-read thermometer here. Breast meat should read 165 degrees and the dark meat 180 degrees, so you only cook each part as long as it needs.

What is the most common mistake with this turkey?

Using a platter that is not ovenproof is the big one, since the turkey and gravy go straight into the oven. Rushing the salting time is the other, because the flavor builds over those two or three days.