Make-Ahead Turkey Gravy
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.
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.
- Carbohydrate 12.4704065735834 g
- Cholesterol 927.625779308964 mg
- Fat 187.786142110962 g
- Fiber 1.14307813838207 g
- Protein 229.771841706802 g
- Saturated Fat 54.7263985349049 g
- Serving Size 1 1 cup (1311g)
- Sodium 1038.52725880138 mg
- Sugar 11.3273284352013 g
- Trans Fat 15.9571317377847 g
- Calories 2720 calories
Step-by-step
- 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.
Rushing the roasting phase produces a pale, watery stock that lacks the deep Maillard compounds necessary for rich flavor. Roasting the wings at 400 degrees Fahrenheit for one and a quarter hours transforms the skin and connective tissue until deeply browned, rendering essential fats and concentrated proteins that build a robust foundation before any liquid enters the pot. Deglazing the roasting pan with water pulls those caramelized residues off the metal surface so they enrich the simmering stock instead of washing down the sink. Substituting chicken broth entirely for the turkey stock base changes the final savory profile, yielding a lighter poultry flavor that benefits from the addition of two tablespoons of butter at the very end to round out the mouthfeel. Whisking all-purpose flour into cold chicken broth before introducing it to the simmering liquid prevents lump formation, ensuring the starch granules hydrate evenly as the mixture thickens over medium-low heat. Assessing the gravy thickness visually remains straightforward without needing temperature checks: drag a spoon through the simmering liquid, and if the path holds clean for a brief second before coating the back of the utensil, the flour has fully cooked out its raw taste and reached proper viscosity. Cool the finished sauce quickly before transferring it to sealed containers, where the batch will safely maintain quality in the freezer for up to three months.
