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Chef John's Make-Ahead Turkey Gravy
November 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 parents who grew up in the depression, I couldn't do that of course. So I followed the recipe, but changed the method a bit. First, I sliced the onion in very thin half-slices and a finer slice of carrots and diced celery. My store had 3 large wings per pack, which I thought was perfect. Roasted in cast-iron skillet for the full hour, flipping wings once. Then into my old standard-size crock pot; filled w. water + 1 small can chicken broth, 3 big pinches dried thyme (1 per wing) and 3 large cloves garlic minced fine. Set on low, covered, all night, about 12 hrs. total. Let cool awhile, removed skin, fatty bits and bones, and had a platter of tender meat for an easy start to dinner or to save for post-holiday soup. There was so little fat floating on top that I didn't bother to skim. Just pureed broth/veggies in blender (in 4 batches) and strained. Set aside 1-1/2 c. to replace half the water in my dressing, leaving 4+ c. for gravy. This was already silky from having the fat already incorporated, so for the roux I just used 3T salted butter and 1/3 c. flour. Whisked over heat until it was the same lovely caramel color as the broth and whisked together. Velvet! Planned to add the drippings from the bird for final seasonings, but it doesn't even need it - I could just drink this stuff!!

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