MAKE-AHEAD TURKEY GRAVY RECIPE | ALLRECIPES
I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container.
Provided by SUE1956
Categories Turkey Gravy
Total Time 2 hours 30 minutes
Prep Time 30 minutes
Cook Time 2 hours 0 minutes
Yield 8 cups
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
- Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
- Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
- In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.
Nutrition Facts : Calories 58.9 calories, CarbohydrateContent 3.2 g, CholesterolContent 15.2 mg, FatContent 2.8 g, FiberContent 0.3 g, ProteinContent 4.9 g, SaturatedFatContent 1 g, SodiumContent 17.7 mg, SugarContent 0.4 g
CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY | ALLRECIPES
This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.
Provided by Chef John
Categories Turkey Gravy
Total Time 4 hours 15 minutes
Prep Time 20 minutes
Cook Time 3 hours 55 minutes
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
- Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
- Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
- Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
- Strain turkey stock and reserve 6 cups of stock; discard all the solids.
- Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
Nutrition Facts : Calories 115.4 calories, CarbohydrateContent 10.2 g, CholesterolContent 22.5 mg, FatContent 6.6 g, FiberContent 1.3 g, ProteinContent 4.1 g, SaturatedFatContent 3.2 g, SodiumContent 92.4 mg, SugarContent 1.9 g
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