Make-Ahead Turkey Gravy
- Ready In:
- 2hrs 10mins
- Ingredients:
- 13
- Yields:
-
3 cups
- Serves:
- 4-8
ingredients
- 3 turkey drumsticks
- 1 turkey neck
- 1 turkey gizzard, from the bird
- 2 tablespoons vegetable oil
- 3 medium carrots, coarsely chopped
- 3 celery ribs, coarsely chopped
- 1 onion, coarsely chopped
- 5 5 cups home-made chicken stock or 5 cups low-sodium turkey stock
- 1 cup dry white wine or 1 cup dry vermouth
- 6 sprigs fresh thyme
- 1⁄2 cup butter
- 1⁄2 cup all-purpose flour
- salt and pepper
directions
- Heat oven to 450ºF.
- Place turkey parts, carrots, celery, and onion in a roasting pan; toss lightly with oil. (Line the pan with foil for easy cleanup.).
- Roast for 1 hour, then transfer the vegetables to a Dutch oven or large pot. Roast the turkey parts an additional 30 minutes.
- Transfer turkey parts and any juices to the Dutch oven. Add broth, wine and thyme. Bring to a boil.
- Simmer until visibly reduced; about 25 minutes.
- Strain out solids and refrigerate strained stock for 2 hours.
- Skim off excess congealed fat.
- Heat butter until bubbling in a saucier or medium saucepan. Whisk in flour and cook to a honey-colored roux.
- Whisk in strained stock stirring briskly, and bring to a boil. Simmer 5 to 10 minutes until thickened.
- Season with salt and pepper and refrigerate for up to 3 days. Reheat in microwave oven.
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RECIPE SUBMITTED BY
I'm an experienced home cook who's been cooking since about the age of 11.
My favorite foods include... well, I like just about everything (with the exception of liver and other organs).
Favorite cuisines include Tex-Mex, Pan-asian and good old Southern cooking.
I also enjoy home canning, which is a great source of gifts from the kitchen!