Turkey Do-Ahead

1. 1

   I use a fresh turkey, but frozen is okay. Put celery and quartered onion in both cavities with butter, salt and pepper. I also put butter on outside of bird. Spray pan with Pam. Put in a 450 oven for 30 minutes, then turn down to 325 and roast until done. Put 1 1/2 cups of water in bottom of roaster and baste after 30 minutes after the temp. is lowered to 325. Continue to baste as needed. When done, cool 30 minutes, then cover and refrigerate. Remove drippings from pan and save for gravy. When completely cool, slice turkey into serving pieces and place in a 9 x13 glass pan (or two). Put turkey skin on top. Cover with foil and refrigerate.

2. 2

   Cover carcass with cold water and cook with carrots, celery, onions and bay leaf to make broth. Bring to boil and simmer about 1 hour. Strain. Pour broth over sliced turkey (about half or a little more full). Spread turkey skin over slices in dish and leave on while reheating. This helps add flavor. Cover with foil and refrigerate or freeze. If frozen, take out of freezer a day ahead and put in refrigerator.

3. 3

   Heat in 350 oven for 45 minutes to 1 hour.

4. 4

   Save remaining broth and use for making the stuffing. Use drippings for making the gravy.

No additional tips available.