Printable Recipe: Make Ahead Turkey Gravy Recipe

Make Ahead Turkey Gravy Recipe

If you've always stressed over getting the gravy done while the dinner rolls bake and the turkey settles and the vegetables boil and the mashed potatoes are whipped (a lot is going on during that last half hour!), you may very well consider this recipe a miracle. It makes wonderful, rich turkey gravy that you can prepare up to two weeks in advance and just pop in the freezer. Don't want to freeze it? Make it up to 3 days ahead of time and simply heat it up in the microwave. Yes, making gravy really can be that simple.

If you want to know how to make gravy easy, this is it. The turkey wings called for in this recipe are generally cheap to find-- if you don't see any on display, ask your butcher. Or use a couple of drumsticks, instead. Makes about 6 cups of gravy.

Ingredients:
1 tbsp. vegetable oil
2 turkey wings (about 1 1/2 pounds, total)
1 lg. onion, cut into four chunks
2 carrots, sliced into large pieces
2 stalks celery, sliced into large pieces
2 lg. cloves garlic
1/2 C. good-quality dry white wine
4 1/2 C. turkey or chicken stock
1/2 tsp. dried thyme
1 bay leaf
1/2 C. flour
2 C. water

Instructions: 1. If they're not already separated, seperate the turkey wings at the joint.

2. In a large, deep skillet, heat oil. Fry wings in oil until golden all over, about 15 minutes.

3. Add vegetables and cook wings and veggies another 7-10 minutes, until browned. Stir often.

4. Remove wings and veggies from the skillet and set set aside.

5. To the skillet, add wine. Stir, scraping the bottom of the skillet to loosen browned bits, and bring wine to a boil.

6. Return wings and vegetables to the pan.

7. Add broth or stock, water, bay leaf, and thyme. Bring to a boil.

8. Reduce heat to a low simmer. Simmer wings and broth, uncovered, about 45 minutes.

9. Strain broth into a heat-safe bowl. Discard veggies and wings.

10. Let the broth/drippings sit and cool for a few minutes, allowing the fat to rise to the surface.

11. Scrape off fat, reserving 1/4 C. Discard remaining fat.

12. Heat your 1/4 C. of reserved turkey fat in a medium saucepan. Stir in flour.

13. Cook over medium heat, stirring constantly, until flour mixture turns a golden brown color.

14. Slowly add strained turkey broth, whisking constantly to avoid lumps. Bring to a boil, stirring, and cook until thickened.

15. Remove from heat.

16. Let gravy cool slightly, then pour into a resealable container.

17. Refrigerate (up to 3 days) or freeze (up to 2 weeks) until ready to use.

18. Reheat in the microwave or in a saucepan at serving time. If desired, you can add some of the drippings from your turkey to this turkey gravy recipe to tie the flavor in with your turkey.