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My review
Make-Ahead Turkey Gravy
14
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
2 h 30 m servings 59Original recipe yields 32 servings (8 cups)
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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
Read all reviews 322382 Ratings
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Most helpful positive review
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 ...
Most helpful critical review
6/15/2008
Yes, this gravy tasted pretty good. However, I only gave it 3 stars because I just don't think the taste was worth all the extra effort. It was nice to have the gravy done ahead of time, but n...
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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 ...
11/25/2007
If I could give this 500 STARS I WOULD 8 - ) I followed as directed almost exactly (scaled in half). I used 2 turkey thighs, a back and roasted whole garlic cloves w/ turkey and added celery t...
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 Thanksgivi...
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 cr...
11/14/2007
Excellent recipe! One less stressful item to have to worry about on Thanksgiving! I made a few changes... I poured the pan drippings into a gravy separator; The non-fat portion of the drippings...
11/20/2010
This is my 3rd year making this recipe and its great. I don't stress making the gravy after the turkey is taken out of the oven, the problem is, there is never enough turkey gravy for left over...
6/15/2008
Yes, this gravy tasted pretty good. However, I only gave it 3 stars because I just don't think the taste was worth all the extra effort. It was nice to have the gravy done ahead of time, but n...
12/28/2007
I have used this recipe (but add celery and carrots) and it seems like extra work, but you can make it several days ahead of time and it is the most flavorful, wonderful gravy. You don't have t...
11/25/2009
Lots of great elements here, but in New Orlean's we'd change a few thins. 1st, we always start with a roux instead of belnding in uncooked flour. Try for the color of peanut butter or darker, an...