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My review
Chef John's Make-Ahead Turkey Gravy
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Chef John
"This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions."
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Ingredients
4 h 15 m servings 115Original recipe yields 8 servings
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C).
- Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
- Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
- Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
- Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
- Strain turkey stock and reserve 6 cups of stock; discard all the solids.
- Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.
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Reviews
Read all reviews 321389 Ratings
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Most helpful positive review
11/24/2012
Made this for Thanksgiving dinner. Took the advise of some previous reviews and tweaked the recipe a little. I felt that 10 cups of water was too much for a couple of turkey wings and adjusted...
Most helpful critical review
2/10/2014
I was excited to do a make-ahead gravy for Thanksgiving, but this ended up being a lot of trouble. I lost so much volume while simmering that I ended up going to the store to buy turkey stock. ...
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11/24/2012
Made this for Thanksgiving dinner. Took the advise of some previous reviews and tweaked the recipe a little. I felt that 10 cups of water was too much for a couple of turkey wings and adjusted...
11/27/2013
First word: Wow! We can have gravy in the freezer for everyday cooking all year now! But I must say I was astonished that CJ tells us to throw away veggies - and the meat? Having been raised by ...
11/11/2013
I have made ths recipe for years. The only difference is that I use 6 or 8 turkey wings because there isn't much fat on a wing, and I use chicken or turkey broth instead of the water. I also add...
11/16/2012
First, I must say that I don't think make-ahead gravy ever tastes as good as making it from the pan drippings, but it's a tremendous time saver for that time-consuming Thanksgiving meal. Maybe ...
10/30/2013
I'm going to rate Chef John's recipe because it is virtually what I have done every year for many years other than also roast the neck with all the veggies too before simmering them for hours. ...
11/13/2012
This gravy is amazing. A little time consuming but worth having that extra gravy on Thanksgiving. I ended up with 7 cups of gravy at the end because I used 14 cups of water at the broth-making...
11/11/2013
I've been doing this for several years but it's not the only gravy for the meal; it's a supplement to the gravy I make when the turkey comes out of the oven. We love hot turkey sandwiches here s...
11/16/2013
I just finished making this. Last year I decided to try a new gravy recipe on Thanksgiving and for the first time ever, I had to toss everything and depend on jarred gravy. Not fun and most em...
12/6/2012
Hey, Chef John! Thanks! Made this for Thanksgiving & was so pleased. Followed the recipe exactly & liked it BUT then cheated by adding more flour and butter (might sub some corn starch next time...