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.

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.

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.

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

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 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 GRAVY



Make-Ahead Gravy image

The Thanksgiving game-changing gravy. The secret? A fortified stock that you can make days in advance. No pan drippings needed!

Provided by Andy Baraghani

Categories     Bon Appétit     Thanksgiving     Condiment/Spread     Condiment     White Wine     Herb     Chicken     Carrot     Onion

Yield 8 servings

Number Of Ingredients 12

1 tablespoon vegetable oil
1 pound chicken wings
1 large onion, unpeeled, coarsely chopped
1 large carrot, peeled, coarsely chopped
1 celery stalk, coarsely chopped
A small handful of rosemary, thyme, and/or bay leaves
1 cup dry white wine
6 cups (or more) Thanksgiving Stock or low-sodium chicken broth
3 tablespoons unsalted butter
1/4 cup Wondra or all-purpose flour
1/2 teaspoon Worcestershire sauce
Kosher salt, freshly ground pepper

Steps:

  • Heat oil in a large saucepan over medium-high. Cook chicken wings, turning occasionally, until golden brown, 10-12 minutes. Add onion, carrot, and celery and cook, stirring and turning wings often, until everything in pan is deeply browned, 14-16 minutes. Add herbs and cook, stirring, until fragrant, about 1 minute. Pour in wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of pan. Bring to a boil and cook until wine is reduced by half, about 5 minutes. Add stock and return to a boil. Reduce heat and simmer, stirring occasionally, until liquid is reduced by a third, 35-40 minutes.
  • Strain fortified stock through a fine-mesh sieve into a heatproof bowl. (You should have about 4 cups. If you don't, add enough stock or water to get you there.) Discard solids. Keep fortified stock warm while you make your roux.
  • Heat butter in a medium saucepan over medium. Whisk in flour and cook, whisking constantly, until roux is golden brown and looks smooth and shiny, about 4 minutes.
  • Whisking constantly, ladle fortified stock into roux, pouring in gradually and making sure to incorporate after each addition before adding more. Simmer, whisking often, until gravy is thickened and reduced to about 3 cups (it should coat a spoon), 8-10 minutes. Stir in Worcestershire sauce, taste, and season with salt and pepper
  • Do Ahead
  • Gravy can be made 5 days ahead. Let cool; cover and chill. Reheat over low before serving.

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.

RICH MAKE-AHEAD TURKEY GRAVY



Rich Make-Ahead Turkey Gravy image

Number Of Ingredients 12

3 pounds Turkey Wings
2 Onions, small quartered
2 stalks Celery, cut in 4 pieces
2 Carrots, cut in 4 pieces
2 cloves Garlic, halved
1 1/2 cups Dry White Wine
4 cups Chicken Broth
4 cups Water
1/4 teaspoon Thyme, dried
2 or more if needed tablespoons Butter
1/2 cup Flour
1 Salt & Pepper

Steps:

  • Preheat oven to 400 degrees F
  • 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.

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From therecipes.info


GET-AHEAD GRAVY DAY - JAMIE OLIVER
Get-Ahead Gravy Day. Gravy lovers of Britain, rejoice! We're back on 11 December 2021 to celebrate Jamie Oliver’s iconic Get-ahead gravy recipe. Whether you’re cooking classic turkey or a veggie/vegan feast, the get-ahead mindset will …
From jamieoliver.com


BEST MAKE-AHEAD GRAVY RECIPE - HOW TO MAKE MAKE-AHEAD GRAVY
2021-10-11 Bring to a simmer and cook, whisking occasionally, until the gravy is thickened, 10 to 15 minutes. Stir in the Worcestershire sauce, salt and a few grinds of pepper. Pour your turkey drippings into a fat separator (or use a liquid measuring cup and spoon off the fat). Add the dark drippings to the gravy. Pour into a gravy boat.
From thepioneerwoman.com


MAKE-AHEAD TURKEY GRAVY RECIPE - TESCO REAL FOOD
Make-ahead turkey gravy recipe. 1 star; 2 star; 3 star; 4 star; 5 star; 524 ratings Rate. This make-ahead gravy is perfect for taking the stress out of Christmas day or any other occasion. Roasted vegetables and chicken wings create a rich and hearty flavour that makes it the perfect roast dinner accompaniment. Make in advance and store for up to 3 months in the freezer until …
From realfood.tesco.com


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