Make Ahead Turkey For The Holidays
Copyright 2002 Deborah Taylor-Hough
simplemom.com
Can you imagine a relaxed Thanksgiving or Christmasdinner without needing to actually cook a turkey on thebig day? You'd be able to enjoy the festivities as muchas your friends and family!
Believe it or not, it's possible to roast your turkey aheadof time and store the cooked meat in the freezer to reheatand serve on the big day. If this sounds a bit too much likeeating leftovers, let me assure you that by following thesesimple freezing and reheating instructions, you'll have moist,delicious turkey -- and not one of your guests will suspectyou didn't spend the entire holiday slaving away in the kitchenkeeping watch over a hot oven.
Feel free to use your own favorite turkey recipe if you prefer,and then follow the freezing/reheating instructions at the endof this article (but I personally don't think you'll find a tastierturkey recipe!).
TO PREPARE TURKEY:
3 onions, quartered
6 celery stalks, cut into 2-inch pieces
2 medium carrots, cut into 2-inch pieces
2 bay leaves
1 1/2 cups white wine (or water)
1 tablespoon olive oil
2 teaspoons salt
2 teaspoons pepper
2 teaspoons sage
1 teaspoon thyme
3 cups chicken broth, canned (reserve for freezing process)
In bottom of a deep roasting pan, place two quarteredonions, four celery stalks, the carrots, bay leaves andwhite wine (or water). Remove turkey giblets, rinsebird inside and out. Pat dry with paper towels. Stuffturkey loosely with remaining quartered onion and celerystalks. Brush turkey with olive oil mixed with salt, pepper,sage, and thyme. Cover turkey loosely with a large sheetof foil coated lightly with olive oil, crimping foil on to edgesof roasting pan. Cook according to chart below. Duringlast 45 minutes, cut band of skin or string between legsand tail. Uncover and continue roasting until done.Baste, if desired.
Turkey Roasting Chart (loosely wrapped with foil):
12-16 pounds / 325 degrees F / 4 - 5 hours
16-20 pounds / 325 degrees F / 5 - 6 hours
20-24 pounds / 325 degrees F / 6 - 7 hours
Testing for doneness:
About 20 minutes before roasting time is completed, testbird. Flesh on thickest part of drumstick should feel softwhen squeezed between fingers, drumstick should moveup an down easily, and meat thermometer inserted intothickest part of leg should read 185 degrees F. (Or followmanufacturer's instructions.)
FREEZING INSTRUCTIONS
DRIPPINGS: Pour liquid and drippings from roasting paninto a bowl. Remove vegetables. Allow bowl of liquid tocool in refrigerator until fat congeals on top. Scoop off fatwith a spoon and pour drippings into a labeled freezer bag.Thaw to use for making gravy on serving day.
TURKEY: Allow turkey to cool in pan for 1/2 hour; thenplace turkey and its roasting pan into refrigerator. Allowto cool completely (several hours). When fully chilled,slice turkey as usual. Remove all meat from bones.Place breast and dark meat slices into labeled freezerbags. Pour canned chicken broth into bags over meat.Freeze.
TO SERVE: Thaw bag of meat and broth, and place intoa covered baking dish for 30 minutes at 350 degrees F.Or place turkey and broth into a microwave-safe dish,cover with plastic wrap, and heat until hot (the time willvary with different microwaves, so check manufacturer'sinstructions). Drain off broth (reserve to make more gravy,if needed). Arrange the heated turkey slices attractivelyon a serving platter. Serve hot.
**Excerpted and adapted from the 10-Day Holiday MealPlan in the bestselling book,
'Frozen Assets: How toCook for a Day and Eat for a Month' (Champion Press)
.
ABOUT THE AUTHOR:
--Deborah Taylor-Hough (free-lance writer, wife, andmother of three) is the author of
'Frozen Assets: How toCook for a Day and Eat for a Month' (Champion Press)
and the soon-to-be-released 'Frugal Living for Dummies(r)' (Wiley, Feb. '03)For further ideas on simplifying life,
subscribe to her freee-newsletter
. Cooking ahead info:
http://hometown.aol.com/oamcloop/
Used with permission. All rights reserved. Permission granted for use on DrLaura.com
