Rich, dark, and silky, this make-ahead gravy frees you up on turkey day.
Insult to injury: she took Granny with her).
This year, however, you’re on top of it!
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thanks to a little foresight.
So, I started by roasting some turkey wings with onions, carrots, and celery in the oven.
This gives the stock you’ll make, and the resulting gravy, a deep, roasted flavor.
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How Long Does Turkey Gravy Keep?
How To Reheat Gravy
When ready to serve, just reheat the gravy in a saucepan.
The extra stock can be frozen for up to 4 months, or refrigerated for up to 5 days.
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It also comes in handy for last minute gravy or stuffing adjustments.
More Make-Ahead Thanksgiving Recipes!
Sprinkle the oil, and toss with your hands to coat the turkey and vegetables.
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Transfer the turkey, onions, carrots, celery and garlic to a large pot.
Bring to a boil and stir with a flat wooden spoon to scrape up and release the brown bits.
Add the remaining broth, water, parsley, thyme and bay leaf.
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Bring the stock to a boil over medium heat.
Adjust the heat, so the stock maintains a gentle simmer.
Simmer for 2 hours.
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With tongs, remove the turkey wings and discard the skin and bones.
Set a large strainer over a large container, and strain the stock into it.
Alternatively, if time permits, refrigerate the stock overnight.
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The fat solidifies and is easier to remove.
Also, dont be surprised if your stock turns into jelly overnight in the fridge.
Thats a good thing!
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Reheat the stock if you have refrigerated it overnight.
Spoon 1/2 cup of the reserved turkey fat into a large saucepan and set the pan over medium heat.
Slowly whisk in the flour, and cook, stirring, for about 2 minutes to cook the flour.
Slowly add 4 cups of stock while whisking the roux.
Simmer, whisking often, until thickened, another 2 to 5 minutes.
Add additional stock, if you like, to bring the gravy to the consistency you prefer.
Add the salt and pepper and taste.
Add more salt and pepper to your liking.
Let the gravy cool for about 30 minutes and transfer it to a storage container.
Refrigerate for up to 4 days or freeze for up to 4 months.
Reheat in a saucepan when ready to use.
Frozen gravy madewithoutmilk or cream should not separate upon reheating.
