Best Make Ahead Gravy for Turkey
User Reviews
4.9
Best Make Ahead Gravy for Turkey
Description
The recipe starts with roasting turkey wings and parts along with roughly chopped onions at 400°F for one to one and a quarter hours, achieving browned, flavorful meat and caramelized vegetables. The browned pan drippings are deglazed with water to loosen flavorful bits from the pan, which are then added back to a stockpot containing the turkey parts, broth, chopped carrots, and dried thyme.
This mixture simmers uncovered for about an hour and a half to extract deep turkey flavor, after which the solids are removed. The resulting stock is thickened with a combination of flour and butter to create a smooth, rich gravy. Seasonings such as salt and black pepper are adjusted to taste.
The gravy can be prepared ahead and stored refrigerated. Using turkey base or broth intensifies the savory profile. The method maximizes flavor from inexpensive turkey parts, ideal when turkey meat is not the main focus but a rich gravy is desired to complement dishes served at the meal.
Ingredients
- 4 turkey wings 4 to 5 pounds total, or other parts
- 2 medium onion roughly chopped
- 1 cup water
- 6 cups chicken broth *
- 1-2 carrot chopped
- ½ teaspoon thyme dried
- 3/4 cup all-purpose flour
- 2 cups chicken broth *
- 2 tablespoons butter
- 1/2 teaspoon black pepper more to taste, ground
- 1/2 to 1 teaspoon salt
Instructions
- Preheat your oven to 400 degrees F. Lightly grease a large baking sheet. (I used foil in the photo above out of habit, but there is no need.)
- Place wings and other turkey parts on the pan. Scatter the onions over the pan.
- Roast at 400 for 1 hour, up to an hour and 15 minutes. Make sure the parts are browned on top.
- Remove the turkey parts to a large stock pot.
- Place the baking sheet over two burners on your stove and turn both of them up to medium. Add 1 cup water and use a wooden spoon to stir up all the browned bits. When the bottom of the pan is clean, scrape the water into the pot with the turkey.
- Add 6 cups chicken broth (or 6 cups water and 6 teaspoons turkey base.) Add the chopped carrots and the thyme.
- Simmer uncovered for about 1 and 1/2 hours.
- Remove the turkey parts and set aside. (You can pull off the meat and save it for something else, but I found that it was pretty tough.)
- Pour the remaining onion and carrot mixture through a colander into a bowl. (You can discard the veggies or snack on them).
- At this point I stuck the bowl in the freezer for about 20 minutes so that it was easy to skim the fat from the top.
- Pour the broth back into the pot. Bring to a gentle boil.
- Whisk together the flour and 2 cups broth, making sure to get out all the lumps.
- Slowly whisk the flour mixture into the broth. Boil for 5 minutes, stirring. Stir in butter, pepper, and salt.
- Taste it and see what you think. You can add more salt, pepper, thyme, or up to 1 teaspoon of turkey base.
- Let cool and freeze in ziplock bags. Let the gravy thaw in the fridge overnight, or just stick it in the microwave.
- If you are making a turkey on the day you plan to serve this gravy, add the fat-skimmed pan drippings to the gravy!
Notes
- Roast turkey parts on a lightly greased pan; foil is optional and not required for scraping pan drippings.
- Use turkey base dissolved in water as a substitute for chicken broth to enhance turkey flavor.
- Simmer the stock uncovered to concentrate flavors before straining and thickening.
- The roasted turkey meat tends to be tough; consider saving it for other uses rather than this gravy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 175 kcal
% Daily Value*
| Serving | 0.3cup | |
| Calories | 175kcal | 9% |
| Carbohydrates | 9g | 3% |
| Protein | 13g | 26% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 45mg | 15% |
| Potassium | 316mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 922IU | 18% |
| Vitamin C | 13mg | 14% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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