2 hrs 10 mins
For anyone who hates the frantic frenzied scramble at the last minute to make the turkey gravy while the rest of the food is getting cold, here's my recipe for Make-Ahead Turkey Gravy. You can make it up to 3 days in advance, it refrigerates wonderfully, and warms up in the microwave.
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Units: US | Metric
- 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 cups low sodium chicken broth or 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
- 1Heat oven to 450ºF.
- 2Place turkey parts, carrots, celery, and onion in a roasting pan; toss lightly with oil. (Line the pan with foil for easy cleanup.).
- 3Roast for 1 hour, then transfer the vegetables to a Dutch oven or large pot. Roast the turkey parts an additional 30 minutes.
- 4Transfer turkey parts and any juices to the Dutch oven. Add broth, wine and thyme. Bring to a boil.
- 5Simmer until visibly reduced; about 25 minutes.
- 6Strain out solids and refrigerate strained stock for 2 hours.
- 7Skim off excess congealed fat.
- 8Heat butter until bubbling in a saucier or medium saucepan. Whisk in flour and cook to a honey-colored roux.
- 9Whisk in strained stock stirring briskly, and bring to a boil. Simmer 5 to 10 minutes until thickened.
- 10Season with salt and pepper and refrigerate for up to 3 days. Reheat in microwave oven.
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Nutritional Facts for Make-Ahead Turkey Gravy
Serving Size: 1 (330 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 654.5
- Calories from Fat 367
- Total Fat 40.8 g
- Saturated Fat 18.8 g
- Cholesterol 201.2 mg
- Sodium 470.4 mg
- Total Carbohydrate 24.9 g
- Dietary Fiber 2.6 g
- Sugars 4.9 g
- Protein 38.0 g
The following items or measurements are not included: