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Turkey Gravy to Make Ahead

Photo Credit
Elena Veselova/Shutterstock
The Editors
Yield
1-1/2 quarts
Category
Sauces
Course
Main Dish
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Many cooks will make the gravy for a turkey dinner in advance, especially for Thanksgiving so you’re not scrambling on the day of the feast. This make-ahead turkey gravy is rich in flavor thanks to roasted turkey wings.

The gravy will last in the fridge a day or two without a problem and the flavors even deepen and improve as they marinate. Or, store it in an airtight container and freeze for up to 3 months.

Ingredients
3 tablespoons olive oil
2 turkey wings and 1 turkey neck from the butcher
1 large carrot, chopped
1 large celery stick, chopped
1 medium onion, chopped
1 1/2 tablespoons salt, kosher-style
1 teaspoon pepper, freshly ground
3 quarts water
1 stick butter, unsalted
1/2 cup all purpose flour
Instructions
  1. Add the olive oil to the bottom of a stock pot and cook the turkey parts over medium-high heat until browned. 
  2. Reduce heat to medium and add the chopped carrot, celery, onion, salt, and pepper. Sauté until the onions are translucent, about 6 minutes.
  3. Pour the water into the pot, bring to a simmer, then reduce heat to low and simmer the stock, uncovered, for 1 hour.
  4. Melt butter in a big pot over medium heat, then whisk in the flour to form a roux. Cook, stirring constantly, for 10 minutes.
  5. Remove from the heat and slowly whisk in the turkey stock.
  6. Set the gravy on medium-low heat and slowly bring to a simmer, stirring occasionally, until the gravy thickens, about 10 minutes.
  7. Use a sieve to strain out the turkey pieces and vegetables, then taste and add salt and pepper as needed. 

Store in the fridge for a couple days if desired. Serve hot!

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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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Comments

Cindi (not verified)

2 years 1 month ago

1 stick of butter & 1/2 c all purpose flour did not thicken the gravy. I had to double that.

Other modifications: using chicken stock instead of water; adding fresh sprigs of Rosemary, thyme, oregano during the simmering phase; straining the meat, veggies, herbs BEFORE adding the roux (surely it has to strain better before it is thickened).

I like your ideas. I'm going to try it but will use turkey broth. Thanks Cindi!