CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY
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
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
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.
Provided by SUE1956
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h30m
Yield 32
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, 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
RICH MAKE-AHEAD TURKEY GRAVY
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
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
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
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
Provided by Katie Lee Biegel
Categories condiment
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 16
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 TURKEY GRAVY
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
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.
MAKE-AHEAD GRAVY
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
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 THANKSGIVING GRAVY
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
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.
MAKE-AHEAD TURKEY AND GRAVY
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
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 RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 14
Steps:
- Using a large roasting pan*, place the turkey wings in the pan. Add the celery, onion and garlic. Note: You don't have to bother peeling the onion, nor garlic. Roast at 375°F for about 2 hours. *you can use a Dutch oven, if you prefer To the roasted turkey wings, and add 8 cups of water. Add the bay leaves. To add the peppercorns, if you have a mesh tea ball, that's perfect. Otherwise, place them in a small piece of cheesecloth, tied with kitchen twine for easy removal. Set the roasting rack directly on the stove. Bring the water to a boil, then reduce to a simmer for about an hour. Carefully remove the turkey wings and vegetables. (My husband removes the meat for our pets.) Carefully pour the stock through a mesh strainer into a heat-proof large measuring bowl. You should have about 8 cups of turkey stock. Ideally, refrigerate it overnight-or for at least a few hours. GRAVY: Defat the stock, by skimming it with a large spoon. Be sure to have the flour, milk, cider vinegar (or white wine), salt and pepper ready to go. You want to use a whisk. I prefer a non-stick deep skillet or large pot. Melt the unsalted on medium-high heat until melted and bubbly. While whisking, add the flour evenly and whisk briskly. The flour should incorporate into the butter, and allow it to cook for 2-3 minutes, too cook out the flour taste. Slowly add up to 2 cups of turkey stock (reserve at least 1/2 cup of stock in case you turn your gravy into concrete), in half-cup increments, whisking all the while. The liquid should be quite thick. Add the whole milk, then the apple cider vinegar, or white wine, (this really brightens the flavor of the gravy). Season with kosher salt, in 1/4 teaspoon increments. Taste each time, until seasoned to your liking. Too much salt is disastrous, so just go slow and easy. I prefer to add fresh cracked black pepper, but this is optional. Once you roast your holiday turkey, you can add more defatted turkey drippings to give the gravy an even darker color, and for more flavor. You can freeze the gravy, or keep it refrigerated for 2 to 3 days. Just reheat when you are ready to serve.
MAKE-AHEAD GRAVY
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
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 RECIPE RECIPE - (4.5/5)
Provided by HotDishHomemaker
Number Of Ingredients 6
Steps:
- MAKE A STOCK: Preheat the oven at 375°F. Put all ingredients except the water, in a large dutch oven or roasting pan Roast for 3 hours (Vegetables and Wings will be browned) Remove pan from oven and add the Water. If you used a roasting pan, transfer ingredients to a stock pot. Put your stock pot or dutch oven on the stove top and bring to a boil. Turn down the heat or flame to low and simmer for 1 and 1/2 hours uncovered. The stock will begin to reduce Strain the stock into an extra large bowl. Place the bowl in the freezer for an hour or two, check at 20 minute intervals. The fat will begin to become solid on the top of the stock. Once this happens, remove the fat and discard. (Don't let the stock freeze solid at this point until you get the fat off the top.) Now you can transfer the stock to a container to freeze until ready to use, to make your gravy. MAKE THE GRAVY: Thaw stock in refrigerator two days in advance In a large sauce pan or large sautee pan, melt 1 stick of butter Whisk in 1/2 cup of flour into the butter, over medium heat. Whisk for about 3 minutes or until all the Flour is incorporated, starts to get brown and is smooth, with no lumps Now whisk in 4 cups of the turkey stock and cook until thickened, continuing to whisk while cooking At this point season gravy with freshly ground black pepper and then whisk in, 1 1/2 cups milk and continue to cook for 4 to 5 more minutes or until gravy has totally come together Your gravy should be perfect! This recipe will make about 4 to 5 cups of gravy, enough for all your guests who love gravy! Tip: If your Gravy is not as thick as you like, you can whisk together: 1 tablespoon of cornstarch and 1 tablespoon of COLD water then add it to the gravy and whisk it in while still cooking over medium heat. Turkey Gravy should not be extra thick. It is meant to be a thinner Gravy so it can be poured easily over your Mashed Potatoes and Turkey.
MAKE-AHEAD TURKEY GRAVY
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
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
EASY MAKE-AHEAD TURKEY GRAVY
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
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 and share this Make Ahead Turkey Gravy recipe from Food.com.
Provided by greysangel
Categories Sauces
Time 3h15m
Yield 8 cups, 30 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees.
- Have a large roasting pan ready.
- Arrange wings in single layer in pan.
- Scatter onions over top.
- Roast 1 1/4 hours or until wings are browned.
- Put wings and onions into 5-6 quart pot.
- Add water to pan and stir to scrape up any brown bits on bottom; add to the pot.
- Add 6 cups broth (refrigerate remaining 2 cups), the carrot, and thyme.
- Bring to a boil, reduce heat and simmer, uncovered for 1 1/2 hours.
- Remove wings to a cutting board.
- When cool pull off skin and meat.
- Discard skin and save meat for another use.
- Strain broth into 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
- Discard veggies and skim fat off broth.
- Whisk flour into remaining 2 cups of broth until smooth.
- Bring broth in saucepan to a boil, slowly whisk in flour mixture, boil 3-4 minutes to thicken and remove floury taste.
- Stir in butter and pepper.
- Refrigerate up to one week or freeze up to three months.
Nutrition Facts : Calories 100, Fat 5.4, SaturatedFat 1.7, Cholesterol 25.9, Sodium 230.1, Carbohydrate 3.7, Fiber 0.3, Sugar 0.6, Protein 8.6
MAKE-AHEAD MARSALA TURKEY GRAVY
The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. By doing your gravy ahead of time, you make that last-minute production a lot easier. That's not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting, strain them into a saucepan, boil them down, and add them to this sauce.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 7h30m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oil in a Dutch oven over medium-high heat. Place turkey necks in the Dutch oven and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot; cook and stir until onion is soft and slightly brown, about 5 minutes.
- Pour Marsala wine over turkey necks; increase heat to high and bring to a boil while scraping the browned bits off of the bottom of the pan. Simmer until wine is reduced by half, 3 to 4 minutes.
- Stir in water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf. Bring to a boil then decrease heat to low; simmer, skimming any foam or fat that rises to the top. Cover the Dutch oven almost completely; simmer until meat is falling off the bones, 4 to 5 hours. Strain turkey stock carefully into a clean container and cool completely, about 2 hours.
- Place 1/4 ounce dry porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are soft enough to dice, about 15 minutes. Drain, squeezing out excess water, and dice. Set aside.
- Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
- Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
- Whisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick, 15 to 20 minutes. Stir in cream, season with salt and pepper to taste.
Nutrition Facts : Calories 163.4 calories, Carbohydrate 5.6 g, Cholesterol 68.5 mg, Fat 8.9 g, Fiber 0.8 g, Protein 13.1 g, SaturatedFat 4.2 g, Sodium 79.2 mg, Sugar 1.7 g
MAKE-AHEAD ROASTED TURKEY GRAVY - TYLER FLORENCE
This is a GREAT make ahead gravy, even a day ahead! There is an error in the directions tho. I watched the show and after he was done roasting the wing and vegetables, he added the flour and stock and then added the turkey wing back in before simmering for about 15 minutes more. This gravy warms up beautifully, and is an extreme crowd pleaser and EASY. From Tyler Florence at Food Network. Hope you enjoy!
Provided by Scoutie
Categories Poultry
Time 2h10m
Yield 3 cups
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees F.
- Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes.
- Place in the oven and roast for 30 minutes.
- Remove from the oven and place over medium heat.
- Remove the wing and set aside.
- Add the flour and let cook for about 1 minute.
- Add the stock and simmer until it has reduced by about 1/4, about 15 minutes.
- Strain the sauce and adjust the seasoning with salt and pepper.
Nutrition Facts : Calories 369.5, Fat 19.6, SaturatedFat 3.5, Cholesterol 14.4, Sodium 730, Carbohydrate 34.4, Fiber 2.4, Sugar 11.4, Protein 14.6
SOUTHERN LIVING MAKE-AHEAD TURKEY GRAVY
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
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
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MAKE-AHEAD TURKEY GRAVY RECIPE | SOUTHERN LIVING
From southernliving.com
Servings 4.5Total Time 45 minsCategory Gravy
- Melt butter in a large saucepan over medium-high until sizzling, 1 to 2 minutes. Sprinkle with flour, whisking until smooth. Cook, whisking constantly, 2 minutes. (Flour will brown as it cooks, but if it starts to scorch, reduce heat as needed.) Add warm broth in a slow, steady stream, whisking constantly. Cook, whisking often, until gravy comes to a simmer and thickens, 6 to 9 minutes. Remove from heat, and let cool 30 minutes. Pour into a bowl or jar; cover and refrigerate up to 3 days.
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