Name: Make-Ahead Turkey Gravy
Prep time: 10 min
Cook time: 10 min
Yield: 20
Ingredients: For the stock: -; 2 large turkey wings (about 4 pounds), or 4 pounds bone-in turkey thighs -; 2 medium onions, cut into 1-inch chunks -; 3 medium carrots, scrubbed and cut into 1-inch pieces -; 3 celery stalks, cut into 1-inch pieces -; 2 to 3 cloves garlic -; 2 tablespoons olive oil -; 2 quarts chicken or turkey broth -; 3 cups water -; 3 fresh sprigs parsley -; 3 fresh thyme sprigs -; 1 bay leaf -; For the gravy: -; 1/2 cup reserved turkey fat -; 1/2 cup flour -; 4 cups turkey stock (above), plus more if needed -; 1 teaspoon kosher salt -; Freshly ground black pepper, to taste -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Make-Ahead Turkey Gravy

1. For the stock: -

2. 2 large turkey wings (about 4 pounds), or 4 pounds bone-in turkey thighs -

3. 2 medium onions, cut into 1-inch chunks -

4. 3 medium carrots, scrubbed and cut into 1-inch pieces -

5. 3 celery stalks, cut into 1-inch pieces -

6. 2 to 3 cloves garlic -

7. 2 tablespoons olive oil -

8. 2 quarts chicken or turkey broth -

9. 3 cups water -

10. 3 fresh sprigs parsley -

11. 3 fresh thyme sprigs -

12. 1 bay leaf -

13. For the gravy: -

14. 1/2 cup reserved turkey fat -

15. 1/2 cup flour -

16. 4 cups turkey stock (above), plus more if needed -

17. 1 teaspoon kosher salt -

18. Freshly ground black pepper, to taste -

How to cook deliciously - Make-Ahead Turkey Gravy

1. Stage

Roast the turkey wings and vegetables: Preheat the oven to 450°F. In a roasting pan, combine the turkey, onions, carrots, celery, and garlic. Sprinkle the oil, and toss with your hands to coat the turkey and vegetables. Roast the turkey and vegetables, tossing and flipping occasionally, for up to 1 1/2 hours, or until the meat and vegetables are well browned.

2. Stage

Make the stock: Transfer the turkey, onions, carrots, celery and garlic to a large pot. Pour 2 cups of the chicken or turkey broth into the bottom of the roasting pan and set the pan over medium heat. Bring to a boil and stir with a flat wooden spoon to scrape up and release the brown bits. Pour the broth, including any accumulated fat from the pan or vegetables that stuck to the bottom, into the pot with the turkey and vegetables. Add the remaining broth, water, parsley, thyme and bay leaf. Bring the stock to a boil over medium heat. Adjust the heat, so the stock maintains a gentle simmer. Simmer for 2 hours.

1. Stage. Make-Ahead Turkey Gravy: Make the stock: Transfer the turkey, onions, carrots, celery and garlic to a large pot. Pour 2 cups of the chicken or turkey broth into the bottom of the roasting pan and set the pan over medium heat. Bring to a boil and stir with a flat wooden spoon to scrape up and release the brown bits. Pour the broth, including any accumulated fat from the pan or vegetables that stuck to the bottom, into the pot with the turkey and vegetables. Add the remaining broth, water, parsley, thyme and bay leaf. Bring the stock to a boil over medium heat. Adjust the heat, so the stock maintains a gentle simmer. Simmer for 2 hours.

3. Stage

Strain the stock: With tongs, remove the turkey wings and discard the skin and bones. (If the meat is not too dry, you can refrigerate it and use it in soup later.) Set a large strainer over a large container, and strain the stock into it. When the stock settles, skim off the fat with a ladle, transfer it to a bowl, and reserve it for making the gravy. Alternatively, if time permits, refrigerate the stock overnight. The fat solidifies and is easier to remove. Also, don’t be surprised if your stock turns into jelly overnight in the fridge. That’s a good thing!

1. Stage. Make-Ahead Turkey Gravy: Strain the stock: With tongs, remove the turkey wings and discard the skin and bones. (If the meat is not too dry, you can refrigerate it and use it in soup later.) Set a large strainer over a large container, and strain the stock into it. When the stock settles, skim off the fat with a ladle, transfer it to a bowl, and reserve it for making the gravy. Alternatively, if time permits, refrigerate the stock overnight. The fat solidifies and is easier to remove. Also, don’t be surprised if your stock turns into jelly overnight in the fridge. That’s a good thing!

4. Stage

Make the roux: Reheat the stock if you have refrigerated it overnight. Spoon 1/2 cup of the reserved turkey fat into a large saucepan and set the pan over medium heat. Slowly whisk in the flour, and cook, stirring, for about 2 minutes to cook the flour.

1. Stage. Make-Ahead Turkey Gravy: Make the roux: Reheat the stock if you have refrigerated it overnight. Spoon 1/2 cup of the reserved turkey fat into a large saucepan and set the pan over medium heat. Slowly whisk in the flour, and cook, stirring, for about 2 minutes to cook the flour.

5. Stage

Add the stock: Slowly add 4 cups of stock while whisking the roux. Simmer, whisking often, until thickened, another 2 to 5 minutes. Add additional stock, if you like, to bring the gravy to the consistency you prefer. Add the salt and pepper and taste. Add more salt and pepper to your liking.

1. Stage. Make-Ahead Turkey Gravy: Add the stock: Slowly add 4 cups of stock while whisking the roux. Simmer, whisking often, until thickened, another 2 to 5 minutes. Add additional stock, if you like, to bring the gravy to the consistency you prefer. Add the salt and pepper and taste. Add more salt and pepper to your liking.

6. Stage

Freeze or refrigerate the gravy: Let the gravy cool for about 30 minutes and transfer it to a storage container. Refrigerate for up to 4 days or freeze for up to 4 months. Reheat in a saucepan when ready to use. Frozen gravy made without milk or cream should not separate upon reheating. Did you love the recipe? Give us some stars and leave a comment below!