TURKEY WINGS AND RICE RECIPES

Name: Make-Ahead Turkey and Gravy
Prep time: 4 h 15 min
Cook time: 50 min
Total time: 5 h 5 min
Yield: 16 servings (2-1/2 cups gravy).
Ingredients: 1 turkey (14 to 16 pounds); 2 teaspoons poultry seasoning; 1 teaspoon pepper; 3 cups chicken broth; 1/2 cup minced fresh parsley; 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 2 teaspoons grated lemon zest; 1/4 cup lemon juice; 2 garlic cloves, minced; FOR SERVING:; 1-1/2 cups chicken broth; 1 tablespoon butter; 1 tablespoon all-purpose flour

MAKE-AHEAD TURKEY AND GRAVY RECIPE: HOW TO MAKE IT

Make-Ahead Turkey and Gravy Recipe: How to Make It image

Ease the holiday time crunch with a make-ahead turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. —Marie Parker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Dinner

Total Time 05 hours 05 minutes

Prep Time 04 hours 15 minutes

Cook Time 50 minutes

Yield 16 servings (2-1/2 cups gravy).

Number Of Ingredients 14

Ingredients

1 turkey (14 to 16 pounds)
2 teaspoons poultry seasoning
1 teaspoon pepper
3 cups chicken broth
1/2 cup minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
1/4 cup lemon juice
2 garlic cloves, minced
FOR SERVING:
1-1/2 cups chicken broth
1 tablespoon butter
1 tablespoon all-purpose flour

Steps:

Preheat oven to 325°. Place turkey on a rack in a roasting pan, breast side up. Sprinkle with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together., Roast, uncovered, 30 minutes. In a 4-cup measuring cup, mix broth, herbs, lemon peel and juice, and garlic; pour over turkey. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours, basting occasionally with broth mixture. Cover loosely with foil if turkey browns too quickly., Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices., To freeze: Carve turkey and place in shallow freezer containers. Pour cooking juices over turkey; cool slightly, about 1 hour. Cover and freeze up to 3 months., To serve: Partially thaw turkey in refrigerator overnight. Preheat oven to 350°. Transfer turkey and cooking juices to a large baking dish. Pour 1-1/2 cups broth over top. Bake, covered, until a thermometer inserted in turkey reads 165°, 50-60 minutes., To prepare gravy: Remove turkey to a platter, reserving broth mixture; keep warm. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in broth mixture; bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Serve with turkey.

Nutrition Facts : Calories 480 calories, FatContent 22g fat (7g saturated fat), CholesterolContent 218mg cholesterol, SodiumContent 434mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 64g protein.

TURKEY GRAVY FROM SCRATCH RECIPE - NYT COOKING

Turkey Gravy From Scratch Recipe - NYT Cooking image

The stock can be made weeks ahead; so can the gravy itself. The golden turkey fat from the roasting pan is reserved and forms the base for a rich roux. The finished gravy freezes beautifully and only needs to be whisked in a hot pan and tasted for salt and pepper before serving.

Provided by Julia Moskin

Total Time 9 hours

Yield 3 quarts, about 20 servings

Number Of Ingredients 11

Ingredients

4 tablespoons butter, more if necessary for gravy, and for seasoning (optional)
6 turkey legs or other dark meat turkey parts (thighs, wings, etc.), to make about 6 pounds
Salt and black pepper
1 medium onion, peeled and stuck with 3 cloves
3 large carrots, peeled and cut into large chunks
3 stalks celery with leaves, trimmed and cut into large chunks
2 bay leaves
12 black peppercorns
1 cup white wine, Madeira, vermouth, dry sherry or water
12 tablespoons (3/4 cup) all-purpose flour
Salt and black pepper

Steps:

For the stock:
For the gravy:

More about "turkey wings and rice recipes"

MAKE-AHEAD TURKEY AND GRAVY RECIPE: HOW TO MAKE IT

Ease the holiday time crunch with a make-ahead turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. —Marie Parker, Milwaukee, Wisconsin
From tasteofhome.com
Reviews 4.4
Total Time 05 hours 05 minutes
Category Dinner
Calories 480 calories per serving

Preheat oven to 325°. Place turkey on a rack in a roasting pan, breast side up. Sprinkle with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together., Roast, uncovered, 30 minutes. In a 4-cup measuring cup, mix broth, herbs, lemon peel and juice, and garlic; pour over turkey. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours, basting occasionally with broth mixture. Cover loosely with foil if turkey browns too quickly., Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices., To freeze: Carve turkey and place in shallow freezer containers. Pour cooking juices over turkey; cool slightly, about 1 hour. Cover and freeze up to 3 months., To serve: Partially thaw turkey in refrigerator overnight. Preheat oven to 350°. Transfer turkey and cooking juices to a large baking dish. Pour 1-1/2 cups broth over top. Bake, covered, until a thermometer inserted in turkey reads 165°, 50-60 minutes., To prepare gravy: Remove turkey to a platter, reserving broth mixture; keep warm. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in broth mixture; bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Serve with turkey.

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