Make-ahead roast turkey from Make It Ahead: A Barefoot Contessa Cookbook (page 101) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Warm fig and arugula salad; Make-ahead turkey gravy with onions and sage; Carrot and cauliflower purée; Baked farro and butternut squash; Leek and artichoke bread pudding

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on December 01, 2021

    I had a 12.5 lb turkey. After 2.5 hours, the breast seemed done, so I removed the legs (not easy!) and returned them to the oven for 20 more minutes, at which point they were done. When I went to carve the breast, however, I realized the area near the wings was not done, so I had to return the breast to the oven for an extra 20 min. I'm terrible at carving, so I appreciated being able to whack the bird apart unobserved by guests, and it made it really easy to finish the sides and serve everything at once. In the end, though, the breast was kind of dry. Ina has a different version of this recipe online called Accidental Make-Ahead Roast Turkey where the whole bird is roasted together and simply carved ahead of time and reheated on a bed of gravy. That recipe sounds much more promising.

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