Wednesday, December 4, 2019

Make Ahead Turkey Gravy

This post contains affiliate links.
Year after year I tell myself that I am going to make Thanksgiving simpler, but I have yet to actually do that. This year, I did help myself out a bit by relieving myself of what is probably the most stressful item in my entire Thanksgiving repertoire...the gravy. When that turkey comes out of the oven, and I have to cook down those juices, and stir in seasonings, and make a roux, I totally freak out. Then I end up with gravy that’s clumpy, needs straining, and slowly cools off, all while I look a strainer. You get the picture.

This year, I decided to search for a make-ahead recipe, and this one, with my changes, is a winner. Making it in advance means it can be done so in a relaxed state, tasted, seasoned to perfection, and then frozen until it’s removed from the freezer the night before. On the day of serving, all it takes is a simmer on top of the stove, and it’s ready.

If you are serving turkey for Christmas this year, do give this recipe a try, once you have, you will never make turkey gravy any other way.
Make Ahead Turkey Gravy

6 turkey wings
2 medium onions, peeled and quartered
¾ c. flour
2 quarts chicken broth, divided
¾ c. chopped carrots
½ c. chopped celery
½ t. dried thyme
Pinch of rubbed sage
Pinch of poultry seasoning
Salt, to taste
¼ t. freshly ground black pepper
½ c. heavy cream

Preheat oven to 400° F. Arrange a single layer of turkey wings in a large roasting pan. Scatter onions over the top of the wings. Roast for 1¼ hours or until wings are browned.

Place browned wings and onions into a
5-quart stockpot. Place roasting pan over medium heat, and sprinkle flour over all. Whisk continually until a roux forms. Add 1-2 cups broth to roasting pan and continue to whisk, scraping up any browned bits on the bottom of the pan. Pour this mixture into the stockpot. Stir in remaining broth, carrots, celery, and seasonings. Bring to a boil. Reduce heat to medium low and simmer, uncovered, for 1½ hours.

Remove wings from the pot to a cutting board; set aside to cool. 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 vegetables. Bring the contents of the pot to a gentle boil.

Stir in the cream, and season to taste, if necessary. Serve immediately or pour into containers and refrigerate or freeze.


Linda said...

What a great idea! I usually do the drippings route and I do use a strainer if there are lumps. I can remember Mom working frantically at the stove fussing over her gravy, so I guess cooks have always struggled with gravy on Thanksgiving!

Unknown said...

Very smart, Pattie - anything to make the day easier is a winner, especially when it tastes like heaven! Pinning!

Gina said...

I made my turkey gravy the day before Thanksgiving and I said a prayer of thanks for my past self for being so together. First time ever. it was amazing. The end.