RICH MAKE-AHEAD TURKEY GRAVY RECIPE | ALLRECIPES
If you're like me, I can't stand the last minute rush and expectations in making the turkey gravy. You have one shot and it better be good! Well, this takes out all the stress of that last minute dash. Can be frozen or refrigerated for five days. This is honestly the best turkey gravy I've ever had. You dirty a few pots and pans, but it sure beats the last minute rush Thanksgiving Day. Let me know what you think. Bon appetite!
Provided by john.jacoby
Categories Side Dish Sauces and Condiments Gravy Recipes Turkey Gravy Recipes
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Yield 6 cups
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until the turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting pan over 2 stove burners on medium-high heat, then pour the white wine into the roasting pan. Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
- Pour chicken broth and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
- Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.
Nutrition Facts : Calories 111.4 calories, CarbohydrateContent 5.2 g, CholesterolContent 25.5 mg, FatContent 4.7 g, FiberContent 0.5 g, ProteinContent 7.9 g, SaturatedFatContent 1.7 g, SodiumContent 250.4 mg, SugarContent 1.2 g
THE BEST TURKEY GRAVY RECIPE | ALLRECIPES
This gravy takes a little work but it is sooooooo worth the time and effort.
Provided by JULZBROWN
Categories Side Dish Sauces and Condiments Gravy Recipes Turkey Gravy Recipes
Total Time 3 hours 35 minutes
Prep Time 20 minutes
Cook Time 3 hours 15 minutes
Yield 5 cups
Number Of Ingredients 9
Steps:
- Remove the wrapping, and place the giblets and turkey neck into a large saucepan with onion, celery, white pepper, and turkey gravy mix. Pour the chicken broth over the mixture, bring to a simmer over medium-low heat, and simmer for 30 minutes. Remove the turkey liver and set aside. Allow the stock to simmer for 2 1/2 more hours. Stock should equal about 3 cups; add more chicken broth if necessary. Remove the giblets and chop them if you want to put them back into the gravy. Chop the liver if desired. Strain the stock into a saucepan; discard bones and spent vegetables.
- When the turkey is finished roasting, pour the drippings into a fat separator or bowl, and skim off the fat. In a bowl, whisk the quick-mixing flour with the pan drippings until smooth, then whisk the flour mixture into the stock. Bring the gravy mixture to a simmer over medium heat, whisking constantly, and add the chopped giblets, if desired.
Nutrition Facts : Calories 229.4 calories, CarbohydrateContent 4.9 g, CholesterolContent 42.2 mg, FatContent 20.3 g, FiberContent 0.3 g, ProteinContent 6.6 g, SaturatedFatContent 6 g, SodiumContent 142.9 mg, SugarContent 1 g
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