Best 4 Accidental Make Ahead Turkey Recipes

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Indulge in the delectable flavors of an accidentally discovered culinary masterpiece - the Make-Ahead Turkey. This dish, born out of an unexpected turn of events, has become a beloved Thanksgiving tradition in many households. With its incredibly juicy and flavorful meat, the Make-Ahead Turkey is a surefire hit that will leave your taste buds tantalized.

Embark on a culinary journey through a collection of carefully curated recipes that guide you through the process of creating this exceptional dish. Discover the secrets behind the perfect brine, ensuring that every bite is bursting with savory goodness. Learn the art of roasting the turkey to achieve a crispy, golden-brown skin while maintaining its moist and tender interior. Explore innovative stuffing recipes that elevate the flavors of the turkey, adding layers of complexity and delight.

But the culinary adventure doesn't end there. This article also features a diverse selection of side dishes that perfectly complement the Make-Ahead Turkey, transforming your Thanksgiving feast into an unforgettable symphony of flavors. From classic favorites like creamy mashed potatoes and tangy cranberry sauce to unexpected gems like roasted Brussels sprouts with balsamic glaze and sweet potato casserole with a pecan crumble topping, these recipes will leave your guests raving.

So, gather your loved ones, set the table, and prepare to embark on a culinary adventure like no other. With the Make-Ahead Turkey as your centerpiece and a symphony of side dishes to accompany it, your Thanksgiving celebration will be one for the books. Let the aromas fill your home, creating an atmosphere of warmth, gratitude, and culinary bliss.

Check out the recipes below so you can choose the best recipe for yourself!

ACCIDENTAL TURKEY



Accidental Turkey image

Provided by Ina Garten

Time 2h35m

Yield 10 servings

Number Of Ingredients 9

Kosher salt
1 tablespoon minced fresh rosemary leaves
Grated zest of 1 lemon
1 (12- to 14-pound) fresh turkey
1 large yellow onion, unpeeled and cut in eighths
1 lemon, quartered
8 sprigs fresh thyme
4 tablespoons (1/2 stick) unsalted butter, melted
Freshly ground black pepper

Steps:

  • Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry 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 to catch any drips and wrap the whole dish 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 it in the fridge. The skin will dry out and turn a little translucent.
  • Preheat the oven to 450 degrees F. Be sure your oven is very clean!
  • Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.
  • Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until 165 degrees F for the breast and 180 degrees F in the thigh on an instant-read thermometer. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes. Carve and serve with the pan juices.

MAKE-AHEAD THANKSGIVING TURKEY



Make-Ahead Thanksgiving Turkey image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 3h30m

Yield 12 servings

Number Of Ingredients 8

1 bunch fresh thyme
1 bunch fresh rosemary
One 18-pound turkey, cut into 2 boneless breasts, 2 legs and 2 thighs (both bone-in) by your butcher
2 sticks (1 cup) salted butter, cut into cubes
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup chicken broth

Steps:

  • The day before serving, preheat the oven to 350 degrees F.
  • Put the thyme and rosemary on the bottom of a baking sheet. Put the turkey pieces on top, dot with the cubed butter, drizzle with the olive oil and sprinkle with the salt and pepper. Roast, basting from time to time and checking for doneness every 15 minutes after 1 hour of cooking, until the meat reaches 165 degrees F, about 1 1/2 hours. Let rest, covered in foil, for 45 minutes.
  • Carve the breasts and thighs into slices (keep the legs whole), then arrange on a fresh baking sheet. Cover and refrigerate.
  • On the day of serving: let the turkey come to room temperature. Preheat the oven to 350 degrees F.
  • Drizzle the chicken broth over the turkey, cover again with foil and roast until it registers 165 degrees F, about 1 hour.

ACCIDENTAL TURKEY



Accidental Turkey image

Provided by Ina Garten

Categories     main-dish

Time P2DT1h55m

Yield 10 servings

Number Of Ingredients 9

Kosher salt
1 tablespoon minced fresh rosemary
Grated zest of 1 lemon
One 12- to 14-pound fresh turkey
1 large yellow onion, unpeeled and cut in eighths
1 lemon, quartered
8 sprigs fresh thyme
4 tablespoons (1/2 stick) unsalted butter, melted
Freshly ground black pepper

Steps:

  • Two or three days before you plan to roast the turkey, combine 3 tablespoons salt, the rosemary and lemon zest. Wash the turkey inside and out, drain it well and pat it dry 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 to catch any drips and wrap the whole dish 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 450 degrees F. Be sure your oven is very clean!
  • Place the onion, lemon and thyme in the cavity. Tie the legs together with kitchen string and tie the wings close to the body. Brush the turkey with the butter and sprinkle it with salt and pepper.
  • Roast the turkey for 45 minutes, placing it in the oven legs first. Lower the temperature to 325 degrees F and roast it for about another hour, until an instant-read thermometer reads 165 degrees F in the breast and 180 degrees F in the thigh. Remove from the oven, cover the turkey tightly with aluminum foil and allow it to rest for 20 to 30 minutes.
  • Carve and serve with the pan juices.

MAKE-AHEAD ROASTED TURKEY BREAST



Make-Ahead Roasted Turkey Breast image

Timing your turkey can be the most nerve-racking part of your holiday dinner, so stress less and make it 100 percent ahead! Brining the breast makes it extra moist and flavorful. Roast and freeze it, then simply thaw, slice and reheat with an herbed butter. Keep the wishbone and use it to hope for something really fun (you've got the relaxed dinner thing covered).

Provided by Food Network Kitchen

Categories     main-dish

Time 16h40m

Yield 6 to 8 serves

Number Of Ingredients 13

Kosher salt
1/2 cup dark brown sugar
1 tablespoon whole black peppercorns
3 dried bay leaves
Zest of 1 lemon
One 7- to 9-pound bone-in, skin-on turkey breast
1 stick (8 tablespoons) unsalted butter, softened
1/4 cup fresh parsley leaves, roughly chopped
1 teaspoon dried sage
1 teaspoon dried thyme
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 cup homemade turkey stock or low-sodium chicken broth

Steps:

  • Bring 1 quart water, 3/4 cup salt, brown sugar, peppercorns, bay leaves and lemon zest to a boil in an extra-large pot (large enough to hold the turkey breast). Reduce the heat to a simmer, and cook for 10 minutes. Remove the pot from the heat, and add 4 quarts water. Let cool to room temperature.
  • Add the turkey breast to the pot (use a plate to help submerge it if needed), cover and refrigerate for at least 12 hours and up to 1 day.
  • Remove the turkey breast from the pot, and discard the brine. Blot the breast dry all over with paper towels.
  • Position an oven rack in the center of the oven, and preheat to 350 degrees F. Pulse the butter, parsley, sage, thyme, paprika and cayenne in a food processor to combine. Rub half the herbed butter under and over the skin of the turkey breast; roll the rest into a log, and freeze. Place the breast on a rack set in a roasting pan, and roast, rotating as needed to ensure even browning, until the deepest part of the breast registers an internal temperature of 165 degrees F, 1 hour 45 minutes to 2 hours.
  • Let the turkey breast cool completely. Wrap it well with plastic wrap and foil, label and date, and freeze, deep in the freezer, for up to 2 weeks.
  • Two days before you plan to serve it, put the turkey breast in a baking dish and transfer it to the refrigerator to thaw.
  • To serve, preheat the oven to 350 degrees F. Remove the breast from the bone, and slice. Shingle the slices onto a large baking dish, pour in the stock and dot the turkey with slices of the frozen herbed butter. Wrap the dish tightly with foil, and reheat in the oven until the turkey is hot and the butter is melted, 40 to 50 minutes. Transfer the turkey to a platter, and drizzle with some of the pan liquid.

Tips:

  • Brining the Turkey: Brining helps keep the turkey moist and flavorful. For a 12-pound turkey, dissolve 1/2 cup kosher salt in 1 gallon of cold water. Add the turkey and refrigerate for 12-24 hours, flipping once halfway through.
  • Seasoning the Turkey: Generously season the turkey inside and out with a mixture of salt, pepper, garlic powder, onion powder, and dried herbs like thyme and rosemary.
  • Stuffing the Turkey: If you choose to stuff the turkey, use a combination of moist and dry ingredients to prevent the stuffing from becoming too dry. Avoid overstuffing, as this can result in uneven cooking.
  • Cooking the Turkey: Roast the turkey breast-side up in a preheated oven at 350°F (175°C) for approximately 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
  • Resting the Turkey: Allow the turkey to rest for at least 20 minutes before carving. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful turkey.

Conclusion:

The "Accidental Make-Ahead Turkey" is a convenient and flavorful way to prepare a delicious Thanksgiving turkey. By brining, seasoning, stuffing, and cooking the turkey ahead of time, you can save time and stress on the big day. Remember to follow the tips above to ensure a perfectly cooked and moist turkey that your family and friends will love.

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