Rosca de Reyes
Christina Morales, Caroline Lange, La Monarca Bakery
147 ratings with an average rating of 3 out of 5 stars
147
About 2 hours
Ina Garten’s Make-Ahead Roast Turkey and Gravy With Onions and Sage
- Total Time
- 5 hours, plus 2 to 3 days’ brining
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 servings
- 1tablespoon minced fresh thyme leaves
- Grated zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 1(12- to 14-pound) fresh turkey
- 1large yellow onion, unpeeled and cut in eighths
- 1lemon, quartered
- 8sprigs fresh thyme
- 4tablespoons (½ stick) unsalted butter, melted
- 6tablespoons (¾ stick) unsalted butter
- 1large red onion, halved and sliced ¼-inch thick
- 4large garlic cloves, peeled and halved
- 6tablespoons all-purpose flour
- 4cups good chicken stock
- 2tablespoons Cognac or brandy
- 10large fresh sage leaves
- 2bay leaves
- Kosher salt and freshly ground black pepper
- 1cup dry white wine, such as Pinot Grigio
For the Turkey
For the Gravy
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
1026 calories; 46 grams fat; 17 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 9 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 119 grams protein; 2291 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Brine the turkey: 2 or 3 days before you plan to roast the turkey, combine the thyme, lemon zest and 3 tablespoons salt. Wash the turkey inside and out, drain it well and pat it all over with paper towels. Sprinkle 1 tablespoon of the salt mixture in the cavity of the turkey and rub the rest on the skin, including under the wings and legs. Place the turkey in a shallow dish just large enough to hold it and wrap it tightly with plastic wrap. Refrigerate for 1 or 2 days. The day before you plan to roast the turkey, remove the plastic wrap and leave the turkey in the fridge. The skin will dry out and turn a little translucent.
- Step 2
Prepare the turkey: Heat the oven to 325 degrees. Put the turkey in a large roasting pan, discarding any juices in the dish. Place the onion, lemon and thyme sprigs in the cavity. With kitchen string, tie the legs together and the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper.
- Step 3
Roast the turkey for 2 to 2¼ hours, until the breast meat registers 165 degrees on an instant-read thermometer (put the thermometer in sideways). Remove from the oven and place the turkey on a platter. Cut off the legs and thighs and put them back into the roasting pan, covering the breast and carcass tightly with aluminum foil. Place the roasting pan back in the oven for 15 to 20 minutes, until the dark meat registers 180 degrees. Remove the dark meat to the platter with the turkey, cover it tightly with aluminum foil, and allow it to rest at room temperature for 15 minutes.
- Step 4
While the turkey is roasting, make the gravy base: Melt the butter in a large saucepan over medium heat. Add the onion and garlic and sauté, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1½ minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (or more or less, depending on the saltiness of the chicken stock) and 1 teaspoon pepper. Bring to a boil, lower the heat and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour, then strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
- Step 5
While the turkey rests, finish the gravy: Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasoning.
- Step 6
Pour a ¼-inch layer of the gravy into a large (12- by 16-inch), ovenproof serving platter (make sure it’s ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Cover the platter and set it aside for up to 2 hours, until ready to serve. Uncover the platter and place it in the 325 degree oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra hot gravy on the side.
Private Notes
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Cooking Notes
cmk
The U.S. Department of Agriculture (USDA) food and safety basics states cooked food can be left at room temperature up to two hours
Dena Barash
Last Thanksgiving, for the first time, I cooked my turkey in the morning. After carving it, I put it in the fridge because it would be more than 2 hours until dinner. I reheated it before serving. It was the easiest Thanksgiving ever! No stress at dinner time. I will always make the turkey in the morning.
PatC
Instead of making chicken flavored gravy (duh), buy a couple of turkey necks or a thigh. A day or two ahead, roast w/ aromatics then make a quart of turkey stock for the gravy. I usually make more stock and use it to moisten that portion of the stuffing I can’t fit in the turkey cavity for roasting. Better yet, make the gravy with pan drippings while the turkey is resting. Use the stock for the stuffing.
cscihak
In 2020, we made Thanksgiving "take out" for our usual crew. We roasted the turkey on Wednesday and arranged it in pans atop a bed of herbs (sage, rosemary, thyme) and turkey broth. It turned out tastier than the usual bird, picking up wonderful flavor from the fresh herbs and was very moist. We repeated this in person in 2021 and doing it again this year.
Carolyn
I cook and carve my turkey the day before Thanksgiving. I wrap it in tinfoil refrigerate overnight. Then, before dinner, I reheat the meat in a crockpot, using a bit of canned chicken broth to keep it moist. It comes out great, and no one misses seeing "the whole bird" before carving. Thanksgiving day is much less stressful and more enjoyable this way.
jessica b
I’ve never actually made the turkey ahead but I’ve made this gravy recipe 4 years in a row and it is phenomenal! So easy! Cook the base 2-3 days in advance and store it in the fridge. As the turkey comes out on Thanksgiving, add the wine and base to the roasting pan.
Pamela D
This has been my go-to for years and it never disappoints. Making the gravy ahead is such a time saver (I do the same with my potatoes and appetizers) and makes for a less stressful Thanksgiving morning. The turkey meat is so flavorful and moist, with a deliciously crispy skin. Ina’s recipes are always fail proof :). I honestly would not change a single thing with this recipe or directions.
lyz m
Well I actually made this recipe…. It was great. Worked out perfectly and was very moist. The gravy is heavenly. My onion/garlic caramelizing took more like 10 minutes. I used a box of kitchen basics turkey stock and the 2 teaspoons of salt were perfect.
Jill
Will you share the recipe for crisping the skin? Thanks!
Kristen
According to the USDA, you shouldn't leave turkey at room temperature longer than 2 hours, or for more than 1 hour in temperatures above 90°F. Note that Ina instructs you to leave the turkey out UP TO TWO HOURS. It’s okay.
Cheryl
This recipe calls for making the turkey the day before you want to enjoy it. One part that’s missing : refrigerate the uncarved breast as well as the dark meat until you want to use it. Carve it, arrange it on the platter with the gravy, and ideally let it come up in temp a little bit before you warm it in the oven. Don’t put it in the oven ice cold if you can avoid it. Hence, UP TO 2 hours on the counter.
Ellen Mac
Fine, except don't put the liver in your stock. It adds a bitter flavor.
GL
I make mine the day before and reheat in a little broth in a low oven. Works great and low stress. This year I found a recipe to crisp the skin separately.
Karen
I cook my turkey the day before Thanksgiving for the past few years. It takes a lot less stress off of getting everything ready in one day. I got this idea years ago from one of Ina’s cookbooks. Genius!!
Ron
I agree with the note about using turkey broth. I try to get turkeys with a neck and giblets included, and beg for an extra neck. If I have time, not essential, I brown the neck, heart, gizzard and liver, or whatever is provided, add water to cover deeply and simmer with a carrot or two, a quartered onion, some peppercorns, two or three bay leaves, fresh parsley and whatever else catches my fancy. Two or three hours is good, strain the liquid and add water or stock (chicken or veg) as necessary.
Diane
How would the recipe vary if turkey is stuffed?
Mary
My DIL made this yesterday and the Turkey was delicious but the gravy not so much. It tasted great but a great deal of fat accumulated on top and we had to do major skimming to present it to the table. I generally make gravy the traditional way so I couldn't imagine what went so wrong. Looking today at the recipe i still don't know what would have gone wrong. Maybe she miss read the recipe but she's usually pretty precise and is primarily a baker so knows how to read a recipe. Any clues NYT?
KWH
Rather than strain out the onions, garlic, and sage, I just used an immersion blender and ended up with a smooth, delicious gravy. This will be my go to gravy from now on.
Sarah C
This is the best Turkey I’ve ever made. I’ve made it two years in a row now and both times it was phenomenal. I don’t even like Turkey and i like this! And I’m not alone. Several guests said it was the best Turkey they had ever had and better than a restaurant. Ina NEVER fails me. Made exactly as written. Happy Thanksgiving!
Craig Ibbotson
I thought this turned out great and made Thanksgiving day so much easier! A few notes I made when making this: - Remove/reserve the fat and drippings from the roasting pan prior to deglazing with the Pinot Grigio. Deglaze with Pinot Grigio, return drippings (minus the fat) and base back to roasting pan. - Double the gravy base recipe. - I made the turkey the day before and put the breast and dark meat in the fridge. When reheating put turkey in a single layer
Virg
I suggest you try this recipe before making it for thanksgiving. The turkey doesn’t need to brine for two days. One is enough.
Dani
Current wisdom says not to wash the turkey - or any fowl - as the process can spread salmonella to work spaces and sink. Instead, wipe out with paper towel and salt well.
cate
can this recipe be adapted to a turkey breast?
Pam
This is the third year I have used this recipe Without a doubt the best way to cook a turkey and make gravy My turkeys are so tender. Follow it perfectly, you won't be disappointed!
Dorianne
I wonder if anyone served this gravy without straining out the wonderful onions and garlic. I can see removing the leaves, but some people like gravy with bits in it. I'm going to try 1/2 with bits and 1/2 smooth and let the 16 people who will taste it, decide!
Naomi
Would this be improved by using an oven bag to cook in? My mother insists.
Kathy
Thanksgiving 2022. Cooked turkey ahead, barely carved it, took to Moline. Arranged sliced pieces artfully in nice pan w a little chicken broth. Put in oven. Delish. Stayed moist.
Karen
I made the gravy, but not the turkey. The gravy was very good, but too thick. Next time, I will use less flour.
homecook
Trust Ina! We followed her recipe except we did not return the thighs and drumsticks to oven for an additional 15-20 minutes. Mistake! Perfect breast , underdone dark meat. Gave them the extra time the next day and they were perfect. Delicious.
Sarah Diouf
Oh - but that gravy was miles and miles of yum. YUM. And the instructions and their feasibility were spot on. Kudos, Ina.
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