This recipe for Make-Ahead Turkey Gravy, found on Simply Scratch, promises to save you precious time on Thanksgiving Day. Let’s dive into the details:
Preparation:
- Time: 10 minutes
- Cook Time: 1 hour 45 minutes
- Total Time: 1 hour 55 minutes
- Yield: 4 cups
Ingredients:
- Olive oil
- 2 yellow onions (halved, skin on)
- 2 carrots (washed, unpeeled, chopped)
- 3 celery stalks (chopped)
- 1 head of garlic (cut in half)
- 1 package (3) turkey wings (thawed)
- Kosher salt
- Freshly ground black pepper
- 6 sprigs of thyme
- 1/2 cup dry white wine (Chardonnay or Sauvignon Blanc)
- 6 cups turkey stock (or chicken stock)
- 4 tablespoons unsalted butter
- 6 tablespoons Wondra instant flour (or 4 tablespoons all-purpose flour)
Instructions:
- Preheat oven to 400°F (200°C).
- Roast vegetables and turkey wings: Add olive oil, vegetables, turkey wings, thyme, salt, and pepper to a roasting pan. Roast uncovered for 1 hour.
- Deglaze and simmer: Deglaze the pan with wine, then add turkey stock. Return to the oven for 45 minutes, or until liquid reduces by half.
- Strain and skim: Remove turkey wings. Strain the broth through a mesh sieve, pressing vegetables to extract juices. Skim fat from the broth.
- Make the roux: Melt butter in a saucepan, whisk in flour, then gradually add hot broth.
- Thicken and season: Bring to a simmer, then reduce heat and whisk until thickened (45-60 minutes). Season with salt and pepper.
- Cool and store: Cool completely before storing. Freeze for up to a month or refrigerate for 3-4 days.
- Reheat: Add gravy to a saucepan and heat on low until hot. Thin with turkey stock if needed.
Tips:
- Use a fat separator to easily remove fat from the broth.
- For a thicker gravy, use 3 tablespoons of cornstarch mixed with 3 tablespoons of water.
- Warm the gravy boat with hot water before serving to keep the gravy warm.
Additional Resources:
- Recipe: https://www.simplyscratch.com/make-ahead-turkey-gravy/
- Video Tutorial: https://m.youtube.com/watch?v=PgO4emPuW9U
- Make-Ahead Turkey Gravy
- Thanksgiving
- Gravy Recipe
- Turkey Wings
- Wondra Flour
- Roux
- How to Make Gravy
FAQs:
- Can I use all-purpose flour instead of Wondra flour? Yes, but use only 4 tablespoons and cook it with the butter for 1-2 minutes before adding the broth.
- How long can I store the gravy? Freeze for up to a month or refrigerate for 3-4 days.
- How do I reheat the gravy? Add the gravy to a saucepan and heat on low until hot. Thin with turkey stock if needed.
This Make-Ahead Turkey Gravy is a lifesaver for busy Thanksgiving cooks. With its rich flavor and easy-to-follow instructions, it’s sure to become a holiday tradition.
How to Reheat Gravy
When ready to serve, just reheat the gravy in a saucepan. Frozen gravy can be reheated on the stovetop over low heat with a lid, so there’s no need to thaw it. The good news is that when reheated, frozen gravies made without milk or cream, like this one, shouldn’t separate.
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How to Make Gravy Ahead of Time
My goal was to ensure that this gravy could be prepared ahead of time with as much flavor as it would if it were made after roasting your Thanksgiving turkey. So, I started by roasting some turkey wings with onions, carrots, and celery in the oven. This gives the stock youll make, and the resulting gravy, a deep, roasted flavor.
Once the wings and veggies are roasted, move them to a stock pot, deglaze the roasting pan with chicken broth, and then simmer the mixture with additional broth to create an incredibly rich stock for your gravy.
Although roasting the vegetables and making the stock takes some time, the result is the most flavorful gravy you’ve ever made. Additionally, this entire process involves less hands-on labor than actual labor; that is, while the stock is simmering, you can catch up on binge-watching your favorite show.
Once the stock has been reduced in volume, you have two options: either refrigerate it overnight to allow the fat to solidify, or remove the fat right away to create gravy.