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Make-Ahead Turkey Gravy

Make-Ahead Turkey Gravy

  • Prep

    30 m
  • Cook

    2 h
  • Ready In

    2 h 30 m
SUE1956

SUE1956

I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 32 servings

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Nutrition

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  • Calories:
  • 59 kcal
  • 3%
  • Fat:
  • 2.8 g
  • 4%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 18 mg
  • < 1%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
  2. Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
  3. Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
  4. In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.
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Reviews

Momma G
398

Momma G

11/21/2007

I'm only giving this a 4 but I think it could be a 5 if the directions are changed slightly. I should have followed my gut feeling and reserved the separated fat to make a roux. If I would have done this there would not have been a floury taste. Do this by whisking the flour into the reserved fat over medium until golden, and then whisk back into the strained broth and drippings. I'll have to make my gravy tomorrow with my turkey drippings after all but maybe I can add this floury gravy to it. Hate to waste it but can't serve it the way it taste right now. Excellent concept with minor changes!!! Thank you!!!

clearisfullheart
183

clearisfullheart

12/24/2007

I was seriously skeptical of any gravy that could hold up for a couple of days and not turn into an icky paste, but this one was awesone and took such a load off of my mind. Gravy at Thanksgiving is always such a stressful, last minute hit or miss and this one takes the worry away and delivers the great taste. The only thing I changed was using turkey legs instead of wings because I think they impart a richer flavor. Thank so much for this recipe!! A definite keeper!

KXR173
165

KXR173

7/16/2007

This recipe is a life save on Thanksgiving day. The gravy is DELICIOUS and it takes all the guesswork out of making gravy on the big day. You can make it long ahead of time and heat it in a crock pot all day or stovetop. No one will ever guess it isn't pan roasted that day. Add some of the drippings to it before serving & you have the best turkey gravy!

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