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Make ahead gravy.

DryFlyDryFly Posts: 351
edited November -1 in EggHead Forum
Turkey gravy is one of the most important parts of the meal but must be done at the last minute making it very stressful, for me, when trying to coordinate the whole meal. Consider making it a day or 2 before.

6 turkey drumsticks or thighs or wings or a combination of 6
reserved turkey giblets - toss the liver
2 carrots -chopped coarse
1 head of garlic - halved horizontally
2 celery ribs - chopped coarse
pam spray

Put all in roasting pan, spray with Pam, toss well and roast on middle rack of oven @ 450 for 1 to 1 1/2 hrs or until very well browned
Add all to a large pot along with

10 cups of low sodium chicken broth
2 cups of dry white wine
12 sprigs of fresh thyme

Bring to a boil then reduce to a simmer for about 1 1/2 hours. Should be reduced by about 1/2.

Strain into large container. Discard all the solids. cover with plastic wrap and refrigerate until fat congeals.

Skim off fat and retain.

Add 1/2 c of turkey fat to a large saute pan and heat until bubbling.

Add 1/2 c of flour slowly and whisk constantly until honey colored.

Gradually add in stock whisking constantly. Bring to boil and reduce heat to medium/low and simmer until desired thickness.

Browning the turkey parts and using the congealed turkey fat makes great flavor.


  • Was watching Alton Brown and he suggested using a thermos to keep your gravy warm when you make it ahead of time.
  • DryFlyDryFly Posts: 351
    This will make about 2 qts. Can be refrigerated for a couple of days and reheated. Plenty for leftovers. Anything left after the weekend can be frozen for a couple of months.
  • thats great advice. .. . take it up a notch though. . ..take half of those wings and roast them first on the egg with a little smoke. ... then add them to the stock pot. .. will help create a little of the flavor that you might have otherwise achieved if you had some pan drippings from an 'egg roasted' bird. .. .
  • DryFlyDryFly Posts: 351
    Advice from the Master! Great suggestion. Thanks Max!
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