MAKE AHEAD TURKEY GRAVEY
I have made this for years and it is really delicious gravy. It makes a Thanksgiving or Christmas dinner so much easier because you can make this ahead of time. Just like the recipe says.
This year I am making dinner and having Thanksgiving with my neighbors and friends. I usually make this the week before Thanksgiving. That gets me ready and then I have so much less to do on the day of Thanksgiving! Just the turkey left to do.
This really is the best turkey gravy I’ve ever had. I don’t use the jar or mixes because you don’t really know what’s in that stuff!
If you cannot find turkey wings or thighs, talk to the butcher at the store and they can fix you up. That is what I have done for years. Most grocery stores have a butcher.
This is a really amazing and worth it gravy to make at home. I start the week before Thanksgiving on mine. That way all I have to do is warm it up on the day. Give this one a try this year!
INGREDIENTS:
4 Pounds Turkey Wings or Thighs
2 Medium Onions, cut into 1 inch chunks
3 Medium Carrots, cut into 1 inch chunks
3 Celery Stalks, cut into 1 inch chunks
2 to 3 Garlic Gloves, peeled and cut in half
2 Tablespoons Olive Oil
2 Quarts Chicken or Turkey Broth
3 Cups Water
3 Fresh Sprigs of Parsley
3 Fresh Sprigs of Thyme
1 Bay Leaf
FOR THE GRAVY:
½ Cup Reserved Turkey Fat
½ Cup Flour
4 Cups Turkey Stock
1 teaspoon Salt
Pepper to taste
DIRECTIONS:
Preheat the oven to 450 degrees F. In a roasting pan, combine the turkey, onions, carrots, celery, and garlic. Sprinkle with oil, and toss with your hands to coat evenly with oil.
Roast the turkey and vegetables, stirring occasionally, for 1 ½ hours or until the meat veggies are well browned.
Transfer the turkey and veggies to a large stock pot. Pour 2 cups of the broth into the bottom of the roasting pan and set the pan over medium heat. Bring to a boil and stir with a 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 veggies. 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.
With tongs, remove the turkey wings or thighs. 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, skin off the fat with a ladle, transfer it to a bowl, and reserve for making gravy.
MAKE THE GRAVY
Spoon ½ cup of the reserved fat into a large saucepan and set the pan over medium heat. Slowly wish in the flour, and cook, stirring, for about 2 minutes to cook the flour.
Slowly add 4 cups of stock while whisking the roux. Simmer, whisking often, until thickened, another 2 to 5 minutes. Thin with additional stock if desired. (I use as much stock as I have, sometimes as much as 5 ½ cups and then just increase the flour to thicken.
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 if you like.
Refrigerate up to 4 days, or freeze for up to 4 months. Reheat in a saucepan when ready to use. Frozen gravy without milk or cream, like this gravy should not separate upon reheating.
