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Chef John's Make-Ahead Turkey Gravy
October 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. I agree that two wings would not seem to add enough flavor. I save about 2 cups of my turkey stock for basting my turkey in the oven on the big day and make my gravy a bit thicker so I can pour some the pan drippings into it and into my dressing before placing that dish in the oven. No one would guess my dressing is not cooked in the bird! I don't mind a bit having my gravy done ahead of time, either. Great time saver when you really need it in the last hour trying to get this 'labor of love' meal on the table!!

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