Make-Ahead Turkey Gravy
Prep Time 10 mins
Cook Time 3 hrs 30 mins
Total Time 3 hrs 40 mins
Servings 18 to 20 servings
Yield 6 cups
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 ribs of celery, cut into 1-inch pieces
2 to 3 cloves of garlic
2 tablespoons olive oil
8 cups chicken or turkey broth, divided
3 cups water
3 sprigs fresh parsley
3 sprigs fresh thyme
1 bay leaf
For the gravy:
1/2 cup turkey fat, reserved from roasting the turkey wings or thighs
1/2 cup all-purpose flour
4 cups turkey stock (above), plus more if needed
1 teaspoon kosher salt
Freshly ground black pepper, to taste
Directions:
Make the Roasted Turkey Stock:
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.
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.
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!
Make the 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.
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.
- 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.
Notes:
How Long Does Turkey Gravy Keep?
You can refrigerate your finished gravy for up to 4 days, or freeze it for up to 4 months.
How To Reheat Gravy:
When ready to serve, just reheat the gravy in a saucepan. There’s no need to thaw: frozen gravy can be reheated on the stovetop over low heat, covered with a lid. And the good news: frozen gravy made without milk or cream (like this gravy) should not separate upon reheating.
What To Do with Leftover Turkey Stock:
This method makes 1 to 2 cups more stock than you will need to make 6 cups of gravy. If you want to make less gravy, adjust the proportions of stock to flour and fat according to your needs, but make all of the stock.
The extra stock can be frozen for up to 4 months or refrigerated for up to 5 days. It also comes in handy for last-minute gravy or stuffing adjustments.
Nutritional Facts:
310
Calories
19g
Fat
7g
Carbs
27g
Protein
Recipe courtesy of Simply Recipes.com