Seriously? You can actually roast an entire turkey ahead of time and serve it hot at the table? Yes, says Ina, and she now does it often, including on Thanksgiving.
Here’s the thing… it’s not only Ina’s taste in flavor combinations and technique that always win us over—it’s her knockout ideas. And they are as dazzling as ever in her new book, Make It Ahead. There’s the do-ahead turkey and gravy, sides, and desserts—we’ll get to those—but also ways to whip cream ahead, freeze things and pull them out, even make your own healthy peanut butter dog biscuits. (She says she’s been trying to get her publishers to print that one for ages; this time she insisted.)
It’s all about two things for Ina… saying no to the stress of cooking on the spot… and being able to feed her guests well and enjoy their company. You know us. We love that. But what’s remarkable about Make It Ahead is that Ina created recipes that are better because they’ve been made ahead, giving the flavors a chance to marry and settle in together.
When Chris Prosperi tested Ina’s slow-roasted spiced pork, which he made the night before and roasted for us on serving day, we slathered the melting meat on corn tortillas, squeezed on some fresh lime, as Ina suggested, and what a world of well-married flavor we encountered. The recipe combines pork butt, chili powder, lots of garlic, ground cumin and chipotle powder, oregano, jalapeño, and Pinot grigio wine.
But, really, we know with the holidays approaching, you’d probably like to hear how Ina roasts her turkey ahead of time and serves it with hot, make-ahead gravy.
- kosher salt
- black pepper freshly ground
- 1 tablespoon thyme leaves fresh, minced
- lemon zest grated from 1 lemon
- 1 turkey 12 to 14 pounds, fresh
- 1 onion large, yellow, unpeeled, and cut in eighths
- 1 lemon quartered
- 8 sprigs thyme fresh
- 4 tablespoons butter unsalted, melted
- 6 tablespoons butter unsalted
- 1 red onion large, halved, and sliced ¼-inch thick
- 4 cloves garlic large, peeled, and halved
- 6 tablespoons flour all-purpose
- 4 cups chicken stock good, preferably homemade
- 2 tablespoons cognac or brandy
- 10 leaves sage large, fresh
- 2 bay leaves
- kosher salt
- black pepper freshly ground
- 1 cup white wine dry, such as Pinot grigio
- Two or three days before you plan to roast the turkey, combine 3 tablespoons of salt, the minced thyme, and lemon zest. 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 one or two 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.
- Preheat the oven to 325° F. 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 lets together and the wings close to the body. Brush the turkey with the butter and sprinkle it generously with salt and pepper.
- Roast the turkey for 2 to 2¼ hours, until the breast meat registers 165° F (put the thermometer in sideways) on an instant-read thermometer. 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° F. 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.
- Pour a ¼-inch layer of gravy into a large (12 × 16-inch), ovenproof serving platter (make sure it's ovenproof!). Carve the turkey and arrange it artfully on top of the gravy. Place the platter uncovered into the oven for 15 to 30 minutes, until the turkey is very hot. Serve hot with extra gravy on the side.
- 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 (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 and strain, pressing the solids lightly and then discarding them. refrigerate until ready to use.
- After the turkey is cooked, remove it to a carving board to rest while you 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 seasonings and serve hot.
Make the gravy base and refrigerate for up to a week or freeze for up to three months.
Roast and slice the turkey and assemble it on the gravy. Cover and allow to sit at room temperature for up to 1 hour before reheating in the oven.
