Make Ahead Turkey Gravy
Recipe: #12241
March 14, 2014
Categories: Turkey, Christmas, Sunday Dinner, Thanksgiving, Oven Roast, No Eggs, Wine, more
"This is perfect for those who ... "FEAR" making gravy the last minute on Thanksgiving; or, for those who just want to get a head start. It takes a bit of time; but it isn't difficult, and definitely worth it. This also freezes very well, up to 3 months. And, for a bit extra flavor, add those drippings from your fresh roasted turkey. It is absolutely delicious; and, it makes 6+ cups of gravy; so, plenty for the first night ... and, all those leftovers too."
Ingredients
- ROASTED TURKEY
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- GRAVY STEP 1
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- GRAVY STEP II
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- ROUX
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Nutritional
- Serving Size: 1 (256.4 g)
- Calories 135.1
- Total Fat - 9.3 g
- Saturated Fat - 3.4 g
- Cholesterol - 56 mg
- Sodium - 415.7 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 1.2 g
- Sugars - 1.9 g
- Protein - 3.8 g
- Calcium - 31.3 mg
- Iron - 0.8 mg
- Vitamin C - 3.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Roasting ... Add the celery, carrots, onion, garlic, thyme, and sage to a roasting pan; and top with the turkey legs. And don't worry about peeling the vegetables - just a quick rough chop. They are just flavor.
Step 2
Drizzle the turkey and vegetables with olive oil, season with salt and pepper; and gently mix to combine. Then, cook 1 hour, middle shelf, in a 400 degree oven, uncovered. Remove from the oven, and transfer the turkey to a large stock pot.
Step 3
Gravy Step I ... With the vegetables still in the pan; deglaze with the wine and 1/2 cup of the water, scraping up the bits from the bottom of the pan. Transfer the vegetables and the deglazed drippings into the stock pot with the turkey.
Step 4
Gravy Step II ... Note: you can use all water if you want, vs broth; however, adding the broth really makes for a rich gravy. I prefer to use half broth and half water; as the recipe is written.
Step 5
Add the broth, bay, remaining water; and bring to a boil. Then, reduce the heat to a simmer; and cook 1 1/2-2 hours, uncovered, until the turkey is falling off the bone. Note: For the turkey fat - As the stock simmers, skim the fat off the top a few times during the 1 1/2-2 hours of cooking; and save it. You will use this fat to make the roux.
Step 6
Gravy ... Once the turkey is done cooking; remove the turkey legs, cool; and remove the meat. Package it up for later dishes.
Step 7
Strain the stock into a large bowl (you should end up with 6-6 1/2 cups of stock). Make sure to "squish" down on the vegetables as you strain the stock. This allows you to get all the 'good' juices. The vegetables can be tossed - they did their job. Then, add the broth back to the stock pot.
Step 8
Roux ... Add 2 tablespoons of the turkey fat you skimmed off, 3 tablespoons of butter, and the flour to a small bowl. Using a fork - mix until everything is well combined and crumbly.
Step 9
Then, with the strained stock on medium heat (just under a boil), slowly add your roux - a little at a time, whisking continually; until you get a smooth creamy consistency. Season with salt and pepper. You can also add a little dried thyme if you want - this is optional.
Step 10
Store ... Cool, and refrigerate for 2-3 days; or, freeze which is what I do. Thaw in the refrigerator if frozen; then, slowly heat up on medium low heat. At this point, you could add in - up to 1 cup (for the full 6 cups), of drippings (strained) from your freshly roasted turkey. This is NOT necessary, but it does give extra flavor. Also, you could add cooked giblets; and, some people even add chopped hard boiled eggs to their gravy. You can really make it your own.
Step 11
As I mentioned, it will last 3 months in the freezer, stored properly, which is really a time saver. The gravy is also delicious over sauteed turkey medallions, roast boneless turkey breast; or, even ground turkey patties. ENJOY!
Tips
No special items needed.