this makes the best gravy. I like the idea of making it the day before. My family uses lots of gravy so this is perfect for us. I use this every year. thanks
I've made this for the past few years and never reviewed it. It's a wonderful recipe. It's great with deep fried turkey since there's no drippings. It's awesome as a jump ahead to give yourself some room on the stove on the big day. The flavor is so good. Sometimes I add the rest of the drippings at the end, but it's not necessary. Although I tend to do a double batch because my family loves gravy.
I just made this and it took more than 1hour and 40 minutes but I have the gravy ready for bird day. A couple of suggestions to help other cooks. I used a large 12 " high side fry pan and it was too small for all of the liquids. A Dutch oven would have been the BEST choice. I had to add the water after I added the flour, not a big thing. I also saved the wing meat for the gravy.<br/>Good luck with your try at making the gravy before hand, it is going to be a BIG time saver and I will do it again for Christmas. ENJOY
I inadvertantly bought SMOKED turkey wings... so I had to cook them a bit longer in the liquid, and when all was said and done I did not have enough fat to make into gravy, so I had to add butter in order to get it to thicken.
After this, it turned out great-has a very nice flavor- and I think the smoked turkey enhanced the flavor even more. Thanks for the idea to make the gravy ahead! Every year making gravy at the culmination of the Thanksgiving meal is when I get most stressed about the meal! Tomorrow it will be so much less stressful! **afterthought.. It seemed so wasteful to toss the celery, carrots and other solids... so I chopped them up to use in my Stuffing. :)
I roast my wings first - adds a deeper flavor to the "stock" love having the gravy made ahead. I also make a roux then add in the roux to thicken - that will prevent lumps. Roux is butter and flour - melt the butter then add in flour until it is a paste - cook until golden brown - lighter for a white sauce darker for a deeper flavor (such as cajun food)
Amazing! I am so thrilled with this gravy. I goofed up the first batch I made so when I made the second batch I didn't have turkey wings but I was able to get turkey necks (abt 2.5 lbs). I've never, ever used turkey necks for anything so I was skeptical but I forged ahead none-the-less. I was determined to make a gluten free gravy for my sister. I browned the turkey necks for 10 minutes and then followed the instructions except for the flour part. When it came time to add the flour I instead mixed 1/4 Cup corn starch in about 1/4 cup of cold water until there were no lumps. Then I slowly wisked it into the broth mixture that I had brought to a boil. If you're serving the gravy right away you might want to make it a little thicker but I was serving a few hours later so it had time to thicken up. In fact, I had to add warm chicken stock to thin it out a little later in the day. The plus side to using the corn starch (other than no gluten) is that you don't need the fat which is good because using the turkey necks produced almost no fat at all but it did give me a really dark gravy from all the lovely goodness on the pan bottom. I will make this gravy each and every year. My mom even said she no longer had to worry about making the gravy. My sister was so happy to be able to have gravy with the turkey dinner. Thanks for posting this recipe Dee, I am forever grateful.
This is amazing. I just finished making it. I'm so thankful to have it done two days early! I did use turkey necks as it was what I had on hand and it worked out great! Will do this at every Thanksgiving from now on.
This is great!!! Thanks for sharing !!
I have been making this recipe for the last few years. Best gravy ever and its super easy. I love that I can make this before the kitchen gets crazy with the rest of the holiday cooking. Thanks so much for sharing!
Great Recipe.. Im an AuPair for a family in germany and this year I decided to host a thanksgiving feast! Only thing I needed was a good recipe for gravy & this was my choice! All that changed was I added 1 tsp salt because I used Low sodium Chicken broth.. thanks for sharing!