Can you see in your mind's eye a relaxed Thanksgiving or Christmas dinner devoid of needing to essentially cook your turkey on the big day? You would be able to enjoy the merriment as much as your friends and family! Believe it or not, it is achievable to roast your turkey ahead of time and store the cooked meat in the freezer to reheat and serve on the holiday. If this sounds a bit too much like eating leftovers, let us guarantee you that by following these trouble-free freezing and reheating instructions, you will have moist, delicious turkey -- and a single visitors will imagine you did not spend the complete holiday working away in the kitchen keeping 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 end of this article (but we personally do not think you will find a tastier turkey 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 quartered onions, four celery stalks, the carrots, bay leaves and white wine (or water). Remove turkey giblets, rinse bird inside and out. Pat dry with paper towels. Stuff turkey loosely with remaining quartered onion and celery stalks. Brush turkey with olive oil mixed with salt, pepper, sage, and thyme. Cover turkey loosely with a large sheet of foil coated lightly with olive oil, crimping foil on to edges of roasting pan. Cook according to chart below. During last 45 minutes, cut band of skin or string between legs and 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, test bird. Flesh on thickest part of drumstick should feel soft when squeezed between fingers, drumstick should move up an down easily, and meat thermometer inserted into thickest part of leg should read 185 degrees F. (Or follow manufacturer's instructions.)
- FREEZING INSTRUCTIONS -
DRIPPINGS: Pour liquid and drippings from roasting pan into a bowl. Remove vegetables. Allow bowl of liquid to cool in refrigerator until fat congeals on top. Scoop off fat with 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; then place turkey and its roasting pan into refrigerator. Allow to cool completely (several hours). When fully chilled, slice turkey as usual. Remove all meat from bones. Place breast and dark meat slices into labeled freezer bags. Pour canned chicken broth into bags over meat. Freeze.
TO SERVE: Thaw bag of meat and broth, and place into a 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 will vary with different microwaves, so check manufacturer's instructions). Drain off broth (reserve to make more gravy, if needed). Arrange the heated turkey slices attractively on a serving platter. Serve hot.
**Excerpted and adapted from the 10-Day Holiday Meal Plan in the popular book, Frozen Assets: How to Cook for a Day and Eat for a Month (SourceBooks).
ABOUT THE AUTHOR: --Deborah Taylor-Hough (mother of three) is the author of several popular books including an official Dummies book on Frugal Living; Frozen Assets: How to Cook for a Day and Eat for a Month; and A Simple Choice: A Practical Guide for Saving Your Time, Money & Sanity. For more tips and ideas on cooking, parenting, saving money, and homemaking, visit Debi online and subscribe to one of her free email newsletters at: http://thesimplemom.wordpress.com/
