Easy Make Ahead Turkey Gravy Recipes

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MAKE-AHEAD TURKEY GRAVY



Make-Ahead Turkey Gravy image

My family loves gravy, so I can never have enough homemade gravy on hand for a holiday dinner. The base for this one is prepared with turkey wings and can be prepped in advance. -Linda Fitzsimmons, Fort Edward, New York

Provided by Taste of Home

Time 2h25m

Yield 4-1/4 cups.

Number Of Ingredients 9

2 turkey wings (1-1/2 to 2 pounds)
2 medium onions, quartered
2 cartons (32 ounces each) reduced-sodium chicken broth, divided
2 medium carrots, cut into 2-inch pieces
2 celery ribs with leaves, cut into 2-inch pieces
4 fresh thyme sprigs
1/2 cup plus 2 tablespoons all-purpose flour
1 tablespoon butter
1/4 teaspoon pepper

Steps:

  • Place turkey wings and onions in a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 1-1/4 hours, turning once., Transfer wings and onions to a Dutch oven. Add 6 cups broth, carrots, celery and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Strain; discard wings and vegetables. (Can be made ahead to this point and stored in the refrigerator for up to 2 days.) Skim fat from cooking liquid. Add enough remaining broth to measure 3-1/2 cups; set aside., In a large saucepan, whisk flour and remaining broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter and pepper.

Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 234mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY



Chef John's Make-Ahead Turkey Gravy image

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     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 4h15m

Yield 8

Number Of Ingredients 13

1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic
3 tablespoons butter
½ cup all-purpose flour
salt and ground black pepper to taste
1 pinch cayenne pepper

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, Carbohydrate 10.2 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 92.4 mg, Sugar 1.9 g

RICH MAKE-AHEAD TURKEY GRAVY



Rich Make-Ahead Turkey Gravy image

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 Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 3h

Yield 18

Number Of Ingredients 12

3 pounds turkey wings
2 small onions, quartered
2 stalks celery, each cut into 4 pieces
2 carrots, each cut into 4 pieces
2 cloves garlic, halved
1 ½ cups dry white wine
4 cups chicken broth
4 cups water
¼ teaspoon dried thyme
2 tablespoons butter, or more if needed
½ cup all-purpose flour
salt and ground black pepper to taste

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, Carbohydrate 5.2 g, Cholesterol 25.5 mg, Fat 4.7 g, Fiber 0.5 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 250.4 mg, Sugar 1.2 g

MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE



Make-Ahead Turkey Gravy with Onions & Sage image

Provided by Ina Garten

Time 1h55m

Yield Makes 4 cups

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter
1 large red onion, halved and sliced 1/4 inch thick
4 large garlic cloves, peeled and halved
6 tablespoons all-purpose flour
4 cups good chicken stock, preferably homemade
2 tablespoons Cognac or brandy
10 large fresh sage leaves
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as Pinot Grigio

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
  • After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

EASY MAKE-AHEAD TURKEY GRAVY



Easy Make-Ahead Turkey Gravy image

I am not very skilled in the gravy department, so when I saw this in the local paper I thought it's worth a try. Well it will be how I make my turkey gravy from now on. Its very simple and quite tasty, and I can say I made it myself. It has a nice color and best of all NO LUMPS!

Provided by Tina S.

Categories     Sauces

Time 10m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 5

6 tablespoons butter
6 tablespoons flour
4 cups chicken broth or 4 cups turkey broth
salt and pepper
pan drippings from turkey

Steps:

  • In a medium saucepan, melt butter and whisk in flour.
  • Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.
  • Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
  • Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
  • Remove from heat and season with salt and pepper.
  • At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.

Nutrition Facts : Calories 117.2, Fat 9.4, SaturatedFat 5.7, Cholesterol 22.9, Sodium 449.5, Carbohydrate 4.9, Fiber 0.2, Sugar 0.4, Protein 3.2

MAKE-AHEAD TURKEY GRAVY



Make-Ahead Turkey Gravy image

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     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 2h30m

Yield 32

Number Of Ingredients 9

6 turkey wings
2 medium onions, peeled and quartered
1 cup water
2 quarts chicken broth, divided
¾ cup chopped carrot
½ teaspoon dried thyme
¾ cup all-purpose flour
2 tablespoons butter
¼ teaspoon ground black pepper

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, Carbohydrate 3.2 g, Cholesterol 15.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 17.7 mg, Sugar 0.4 g

MAKE-AHEAD TURKEY GRAVY



Make-Ahead Turkey Gravy image

If you're trying to get ahead of the holidays, you can check gravy off your day-of to-do list. This simple gravy is made with turkey stock (if you happen to have it) or chicken broth, and enriched with a roasted turkey wing, leg or neck. For chicken gravy, you can use leftover wings or bones from a roasted chicken.

Provided by Food Network Kitchen

Categories     condiment

Time 1h45m

Yield about 4 cups

Number Of Ingredients 7

1 pound turkey wings, legs or neck pieces, cut into small pieces
Kosher salt and freshly ground black pepper
8 cups homemade turkey stock or low-sodium chicken broth
5 fresh sprigs thyme
2 dried bay leaves
1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F. Put the turkey pieces on a rimmed baking sheet, and sprinkle lightly with salt and pepper. Roast until browned and cooked through, about 30 minutes.
  • Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan. Add the stock, thyme and bay leaves. Bring to a simmer, then cook for 30 minutes to enrich the stock with roasted-turkey flavor. Strain the liquid into a heat-safe bowl, and keep warm.
  • Melt the butter in the saucepan over medium-high heat. Add the flour, and whisk until the mixture is smooth, toasted and a deep golden brown. Slowly pour in the warm broth, whisking continuously, and continue whisking until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5 minutes more. Season to taste with salt and pepper.
  • Let the gravy cool to room temperature. Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks.
  • To serve, reheat the frozen gravy in a saucepan or a microwave. Be sure to whisk vigorously as the gravy heats up to keep lumps from forming. Adjust the seasoning as needed.

MAKE-AHEAD TURKEY GRAVY



Make-Ahead Turkey Gravy image

Provided by Katie Lee Biegel

Categories     condiment

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 16

Kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried sage
1/2 teaspoon freshly ground black pepper
2 turkey wings (about 2 pounds)
2 large carrots
2 celery stalks
1 onion
6 cups low-sodium chicken stock
2 bay leaves
1/4 cup (4 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 tablespoon sherry vinegar
1 tablespoon Worcestershire sauce
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, combine 2 teaspoons salt, the garlic powder, onion powder, sage and pepper. Use to generously season the turkey wings on all sides and use any extra to season the carrots, celery and onion.
  • Place the turkey wings and vegetables in a Dutch oven and bake, uncovered, 1 hour and 15 minutes.
  • Transfer the Dutch oven to the stovetop on medium-high heat. Add the stock and bay leaves. Use a wooden spoon to break up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to low and cover. Simmer 1 1/2 hours.
  • Remove the turkey wings and use a mesh strainer to separate the vegetables from the broth. Use a spoon to press out any liquid from the vegetables. Use a gravy fat separator (optional, but I like to do this step because I find the extra fat can cause the gravy to separate) or skim off the excess fat.
  • In the same Dutch oven, melt the butter over medium heat. Stir in the flour and cook until it starts to turn golden brown, 2 to 3 minutes. Slowly whisk in the reserved broth, sherry and Worcestershire. Simmer until it thickens, 8 to 10 minutes. Taste and add salt and pepper if necessary. If you have any lumps, pass through a fine mesh sieve. Let cool completely and refrigerate or freeze until use.
  • Reheating Instructions: You may need to add a few tablespoons of stock and whisk vigorously to thin out the gravy.

MAKE-AHEAD GRAVY



Make-Ahead Gravy image

You need gravy on Thanksgiving to aid the turkey, moisten the potatoes, douse the stuffing. But traditionally it's made at the last minute, after the turkey has been removed from the roasting pan. Here's a secret: There's no need to make gravy right before serving. You can make it up to five days ahead. Then, as you reheat it, whisk in the turkey pan drippings for extra flavor. The result is every bit as good as last-minute gravy - and far less crazy-making.

Provided by Mark Bittman

Categories     easy, quick, sauces and gravies

Time 20m

Yield 5 to 6 cups

Number Of Ingredients 6

1 stick butter
1/2 cup chopped onion
1/2 cup flour
Salt and pepper
4 to 5 cups rich stock, warmed
Turkey drippings and giblets (optional)

Steps:

  • Melt butter in a medium saucepan over medium heat, then add onions. Cook, stirring occasionally, until onions are translucent, about 5 minutes. Sprinkle the flour on the onions, stirring constantly, and cook until flour is golden to brown. Adjust heat so mixture does not burn.
  • Gradually whisk in 4 cups stock until mixture thickens and is smooth. If it is too thick, add liquid. Cool, cover and chill.
  • When ready to serve, reheat mixture over low heat, stirring. Scrape bottom of turkey pan and add drippings or giblets to gravy. Taste and adjust seasoning, then serve.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 13 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 8 grams, Sodium 389 milligrams, Sugar 3 grams, TransFat 0 grams

MAKE-AHEAD GRAVY



Make-Ahead Gravy image

This handy gravy base can be prepared 2 days ahead, so it's ready to heat with turkey drippings or additional broth just 10 minutes before dinner is served.

Provided by College Inn® Broths and Stocks

Categories     Trusted Brands: Recipes and Tips     College Inn® Broths and Stocks

Time 25m

Yield 8

Number Of Ingredients 6

½ cup butter
¼ cup diced onion
¼ cup thinly sliced celery
1 ½ teaspoons chopped fresh thyme
½ cup all-purpose flour
1 (32 ounce) carton College Inn® Chicken Broth, divided

Steps:

  • Melt butter in a large saucepan over medium-high heat. Cook onion, celery and thyme until vegetables are very soft and golden brown, about 5 minutes.
  • Stir in flour and cook until just beginning to brown, stirring constantly, about 3 minutes.
  • Gradually stir in 2 cups broth. Cook, stirring frequently with a whisk, until thickened and smooth, about 3 minutes; cool. Refrigerate gravy base and remaining 2 cups broth up to 2 days before serving.
  • When turkey is finished roasting, remove from pan to let rest. Skim fat from pan drippings. Add turkey pan drippings to refrigerated gravy base in a medium saucepan; heat over medium heat, stirring frequently. Add reserved broth 1/4 cup at a time until desired thickness. Simmer until heated through and serve.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 6.6 g, Cholesterol 30.5 mg, Fat 12.1 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 7.3 g, Sodium 524.6 mg, Sugar 0.3 g

MAKE-AHEAD TURKEY GRAVY



Make-Ahead Turkey Gravy image

This recipe allows you to have your gravy ready ahead of time so you don't have to be running around at the last minute trying to make gravy. Check and see if your grocery store regularly carries turkey wings - if they don't you may have to ask for them ahead of time. You don't have to peel the onion, carrots, or head of garlic - the peels have extra flavor, and you'll be straining the stock so they will be removed in the end anyway. If I have already bought my turkey when I am making this gravy, I roast the neck with the wings, and add it and the heart, liver and gizzard to the broth. When you strain the broth at the end, save the heart and the gizzard, set aside to cool, and then finely chop them and add to the gravy at the end. I generally don't add the gizzard to the giblet gravy, because I don't like the texture, but I do add it to the stock pot when I am making the stock.

Provided by xtine

Categories     < 4 Hours

Time 3h

Yield 4 cups

Number Of Ingredients 18

2 tablespoons canola oil
2 lbs turkey wings
1 cup dry white wine
3 tablespoons olive oil
1 medium yellow onion, halved
2 carrots, cut in 2 inch pieces
2 celery ribs, cut in 2 inch pieces plus a handful of the celery leaves
1 head garlic, cut in half
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh rosemary
10 black peppercorns
2 bay leaves
6 cups low sodium chicken broth
8 tablespoons flour
4 tablespoons butter, if needed
1/2 teaspoon white vinegar
Kitchen Bouquet, if desired

Steps:

  • Preheat oven to 375.
  • Place wings in a metal roasting pan and brush with the canola oil. Sprinkle with salt and pepper.
  • Roast wings for 1 hour, turning halfway through. the wings should be golden-brown at the end of the roasting. If they are not, I run them under the broiler for a few minutes until they are browned to my liking.
  • While the wings are roasting, Place 3 tablespoons of olive oil in a large stock pot, and add the onion, carrots, celery and leaves, garlic, thyme, sage, rosemary, peppercorns and bay leaves. Saute over medium heat for 5 minutes and then keep over low heat until you are ready to add the wings.
  • When the wings are golden brown, add them to the stock pot. Pour off the drippings from the roasting pan into a degreasing pitcher, and separate the drippings from the grease. Add the drippings to the stock pot, and save the grease.
  • Pour the cup of white wine into the roasting pan and place it over high heat on a burner. When the wine is simmering, use a plastic spatula to scrape any browned bits off the bottom of the pan. Simmer for 5 minutes over medium heat. Pour the wine and any bits into the stock pot.
  • Add the 6 cups of low sodium chicken broth to the stock pot, and then add water to cover all the vegetables and wings by 1 inch. Bring to a boil and stir well. Reduce to a simmer and cook for 2 hours.
  • Strain the stock (remember to save the giblets if you put them in the stock and you want to make giblet gravy - don't throw them away!) and discard all the solids. Measure how much stock you have - it will probably be around 9 cups, depending on how much water you put in the stock.
  • Measure out enough stock for the amount of gravy you want to make, i.e., if you want to make 2 cups of gravy, you measure out 2 cups of stock. you can freeze any extra stock, so you have it for future gravy-making needs.
  • For each cup of gravy you want to make, measure 2 tablespoons of grease from the turkey drippings and 2 tablespoons of flour into a large pot. I usually make 4 cups, so I measure 8 tablespoons of grease (if you don't have enough grease add butter to make up the difference) and 8 tablespoons of flour. Cook this roux over medium-low heat for 5 minutes, stirring well with a whisk while you are cooking - don't let it burn.
  • Slowly add the stock to the roux, stirring well with a whisk the entire time - this is when lumps form, so you need to add the stock slowly and whisk well the entire time to prevent lumps from forming.
  • Simmer the gravy over medium heat until it is thickened and bubbly, usually about 10 minutes.
  • Add white vinegar (I add 1/2 teaspoon to 4 cups of gravy) and season to taste with salt and pepper, and refrigerate until you are ready to use (or you could freeze it).
  • If you want the gravy to be a darker brown color, add Kitchen Bouquet until the gravy is the color you want it to be.
  • When you are ready to use the gravy, reheat it on the stove or in the microwave.

Nutrition Facts : Calories 913.1, Fat 59.1, SaturatedFat 17.3, Cholesterol 189.4, Sodium 358.6, Carbohydrate 29.1, Fiber 2.3, Sugar 4.2, Protein 56.5

SOUTHERN LIVING MAKE-AHEAD TURKEY GRAVY



Southern Living Make-Ahead Turkey Gravy image

Make and share this Southern Living Make-Ahead Turkey Gravy recipe from Food.com.

Provided by Bren in LR

Categories     Sauces

Time 1h10m

Yield 2 cups

Number Of Ingredients 12

2 turkey neck
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 celery rib, coarsely chopped
5 cups low sodium chicken broth
1/4 cup loosely packed fresh flat leaf parsley
1 fresh thyme sprig
3 tablespoons butter
1/4 cup all-purpose flour
1/4 cup white wine
1/4 teaspoon rubbed sage
salt & freshly ground black pepper

Steps:

  • Brown turkey necks in hot oil in a large saucepan over medium high heat 2 to 3 minutes on each side.
  • Add onion and celery; saute 5 minutes. Stir in broth, parsley and thyme. Bring to a boil; reduce heat and simmer, stirring occasionally, 30 minutes.
  • Pour through a wire mesh strainer; discard solids.
  • Melt butter in a large skillet over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 4 to 5 minutes or until mixture is golden.
  • Gradually whisk in stock, wine and sage; bring to a boil over medium heat. Reduce heat; simmer, stirring occasionally, 5 to 10 minutes or until thickened.
  • Stir in salt and pepper to taste.

Nutrition Facts : Calories 661, Fat 37.7, SaturatedFat 16.2, Cholesterol 188, Sodium 523.7, Carbohydrate 26.2, Fiber 2, Sugar 3.9, Protein 51

MAKE-AHEAD TURKEY AND GRAVY



Make-Ahead Turkey and Gravy image

Ease the holiday time crunch with a make-ahead turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. -Marie Parker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h5m

Yield 16 servings (2-1/2 cups gravy).

Number Of Ingredients 14

1 turkey (14 to 16 pounds)
2 teaspoons poultry seasoning
1 teaspoon pepper
3 cups chicken broth
1/2 cup minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
1/4 cup lemon juice
2 garlic cloves, minced
FOR SERVING:
1-1/2 cups chicken broth
1 tablespoon butter
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 325°. Place turkey on a rack in a roasting pan, breast side up. Sprinkle with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together., Roast, uncovered, 30 minutes. In a 4-cup measuring cup, mix broth, herbs, lemon peel and juice, and garlic; pour over turkey. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours, basting occasionally with broth mixture. Cover loosely with foil if turkey browns too quickly., Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices., To freeze: Carve turkey and place in shallow freezer containers. Pour cooking juices over turkey; cool slightly, about 1 hour. Cover and freeze up to 3 months., To serve: Partially thaw turkey in refrigerator overnight. Preheat oven to 350°. Transfer turkey and cooking juices to a large baking dish. Pour 1-1/2 cups broth over top. Bake, covered, until a thermometer inserted in turkey reads 165°, 50-60 minutes., To prepare gravy: Remove turkey to a platter, reserving broth mixture; keep warm. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in broth mixture; bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Serve with turkey.

Nutrition Facts : Calories 480 calories, Fat 22g fat (7g saturated fat), Cholesterol 218mg cholesterol, Sodium 434mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.

MAKE AHEAD TURKEY GRAVY



Make Ahead Turkey Gravy image

This recipe is from Women's Day Magazine 11/1999. It's a life saver for me, it takes some of the stress from Thanksgiving Day.

Provided by Dona England

Categories     Very Low Carbs

Time 2h30m

Yield 6 cups

Number Of Ingredients 9

3 lbs turkey wings (4)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup carrot, chopped
1/2 teaspoon dried thyme
3/4 cup flour
2 tablespoons butter
1/2 teaspoon pepper

Steps:

  • Heat oven to 400°F.
  • Arrange wings in a single layer in a large roasting pan.
  • Scatter onions over top.
  • Roast 1 1/4 hours until wings are browned.
  • Put wings and onions in a 5-6 quart pot.
  • Add water to roasting pan and stir to scrape up any brown bits on the bottom.
  • Add the brown bits to the pot.
  • Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
  • Bring to a boil.
  • Reduce heat and simmer uncovered 1 1/2 hours.
  • Remove wings to cutting board.
  • Save wing meat for another use if you wish, or discard.
  • Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
  • Discard vegetables.
  • Skim fat off broth and discard.
  • If time permits, refrigerate broth overnight to make fat skimming easier.
  • Whisk flour into remaining 2 cups broth until well blended.
  • Bring broth in pot to a gentle boil.
  • Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
  • Stir in butter and pepper.
  • Serve now or freeze up to 6 months.

MAKE-AHEAD TURKEY GRAVY



Make-Ahead Turkey Gravy image

The best gravy ever! I can be made days in advance so it's perfect for Thanksgiving. If your family is like mine you never have enough gravy... now you will. My sister in-law gave this recipe to me.

Provided by RenoFoodie

Categories     Sauces

Time 3h40m

Yield 6-7 cups, 14 serving(s)

Number Of Ingredients 11

6 turkey drumsticks, I use 2 smoked drumsticks. you can use turkey wings, giblet and neck. Feel free to mix and match
2 carrots, chopped coarse
1 head of garlic, halved
2 celery ribs, chopped coarse
2 onions, chopped coarse
3 tablespoons vegetable oil
10 cups chicken stock
2 cups white wine
12 fresh thyme sprigs
1/2 cup all-purpose flour
salt & pepper

Steps:

  • Adjust over rack to middle position and heat to 450 degrees. Place drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, about 1 ½ hours.
  • Transfer contents of roasting pan to Dutch oven. Add broth, wine and thyme and bring to a boil over high heat. Reduce heat to low and simmer until reduced by half, about 2 hours. Pour through fine-mesh strainer into large container (discard solids), cover with plastic wrap, and refrigerate until fat congeals, at least 2 hours.
  • Using soup spoon, skim fat and reserve. Heat ½ cup fat in Dutch oven over medium high heat until bubbling. Wisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper.

Nutrition Facts : Calories 210, Fat 8.1, SaturatedFat 1.9, Cholesterol 37.1, Sodium 291.8, Carbohydrate 13.5, Fiber 0.8, Sugar 4.2, Protein 14

MAKE-AHEAD THANKSGIVING GRAVY



Make-ahead Thanksgiving Gravy image

Most Thanksgiving gravy recipes require last-minute construction as they usually call for pan drippings from the bird to make a broth to thicken. This means a lot of last-minute fuss and more times than not, disappointing flavor. The approach here is to create a flavorful and concentrated stock ahead of time...way ahead, and then thicken it before use. It's the best gravy I know how to make. I often finish it a couple of hours before I serve the bird and keep it hot in a thermos. Before you begin, gather ingredients and equipment. Measure out ingredients.

Provided by Alton Brown

Categories     condiment

Time 3h10m

Yield 3 cups of concentrated stock / 1 pint of gravy

Number Of Ingredients 18

1 large white onion
1 large carrot
2 stalks celery
6 whole chicken wings
2 tablespoons vegetable oil
8 sprigs fresh thyme
6 leaves fresh sage
1 teaspoon black peppercorns
1/4 cup red wine
6 cups water
1 teaspoon brown miso paste
1 teaspoon Worcestershire sauce
1/2 teaspoon dark brown sugar
1/2 teaspoon freshly ground black pepper, plus more to taste
2 cups Stock (above), at room temperature
3 tablespoons (40 grams) high-quality unsalted butter
3 tablespoons plus 1 teaspoon (40 grams) all-purpose flour
Kosher salt, to taste

Steps:

  • To make the stock: Peel and quarter the onion into wedges and cut the carrot and celery stalks into several large pieces. Chop each chicken wing into three pieces using a heavy chef's knife or cleaver.
  • Heat a large heavy pot or, better, a wide Dutch oven over high heat. Add the oil and brown the wing pieces thoroughly. Remove to a plate or bowl.
  • Place the onion wedges cut-side down in the bottom of the pot and scatter the carrots and celery around. Cook, without moving, until the surface of the onion is dark brown. Then flip and cook the other flat side in the same manner. As the onion is cooking, move the carrots and celery so that they brown as well, but the important thing is browning the onion.
  • When the second side of the onion is dark brown, add the thyme, sage, and peppercorns and return the chicken to the pot. Deglaze the pot with the red wine, stirring for about 15 seconds and scraping up the browned bits from the bottom of the pot. Add the water and bring to a boil over high heat. Cover tightly, reduce the heat to medium-low, and simmer for 1 hour. (If steam starts belching out from under the lid, turn the heat down a bit.)
  • Kill the heat and let the pot sit, still covered, for 30 minutes. Then strain the stock through a colander set over a tall, medium saucepot. You should have approximately 5 cups of liquid. Discard the solids as they've given their all.
  • Bring the strained stock to a boil over high heat yet again, then reduce to medium and simmer for 30 minutes to reduce and concentrate the flavors. After this you should be left with about 3 cups. Strain through a fine sieve into a fat separator and cool long enough for the fat to settle on top. Then pour off the stock into another container, seal and refrigerate. The stock can be kept chilled for up to 2 weeks or frozen for up to 3 months.
  • To make the gravy: Whisk the miso, Worcestershire sauce, dark brown sugar and the 1/2 teaspoon ground black pepper into the 2 cups of stock.
  • Melt the butter in a saucepan or saucier over medium-low heat. When the foaming, subsides whisk in the flour. Continue to cook, whisking, until the foaming stops and the roux darkens slightly to light blonde, 3 to 5 minutes.
  • While whisking constantly, slowly pour the stock mixture into the roux. Boost the heat to medium and whisk until the gravy gently bubbles and thickens, about 5 minutes. At this point it should heavily coat the back of a spoon. Taste and adjust seasoning with salt and more black pepper.
  • If there are any signs of lumps, strain through a fine sieve into a gravy boat to serve or another vessel to cool and store. You may need to use a serving spoon to push it through the sieve. The gravy can be cooled and refrigerated for up to 3 days or frozen for up to 3 months then reheated gently for service or, as mentioned above, kept hot in a thermos.

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