Best Make Ahead Turkey Gravy Recipes

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MAKE-AHEAD TURKEY GRAVY



Make-Ahead Turkey Gravy image

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.

Provided by SUE1956

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 2h30m

Yield 32

Number Of Ingredients 9

6 turkey wings
2 medium onions, peeled and quartered
1 cup water
2 quarts chicken broth, divided
¾ cup chopped carrot
½ teaspoon dried thyme
¾ cup all-purpose flour
2 tablespoons butter
¼ teaspoon ground black pepper

Steps:

  • 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.

Nutrition Facts : Calories 58.9 calories, Carbohydrate 3.2 g, Cholesterol 15.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 17.7 mg, Sugar 0.4 g

MAKE-AHEAD TURKEY AND GRAVY



Make-Ahead Turkey and Gravy image

Ease the holiday time crunch with a make-ahead turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. -Marie Parker, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h5m

Yield 16 servings (2-1/2 cups gravy).

Number Of Ingredients 14

1 turkey (14 to 16 pounds)
2 teaspoons poultry seasoning
1 teaspoon pepper
3 cups chicken broth
1/2 cup minced fresh parsley
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
2 teaspoons grated lemon zest
1/4 cup lemon juice
2 garlic cloves, minced
FOR SERVING:
1-1/2 cups chicken broth
1 tablespoon butter
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 325°. Place turkey on a rack in a roasting pan, breast side up. Sprinkle with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together., Roast, uncovered, 30 minutes. In a 4-cup measuring cup, mix broth, herbs, lemon peel and juice, and garlic; pour over turkey. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours, basting occasionally with broth mixture. Cover loosely with foil if turkey browns too quickly., Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices., To freeze: Carve turkey and place in shallow freezer containers. Pour cooking juices over turkey; cool slightly, about 1 hour. Cover and freeze up to 3 months., To serve: Partially thaw turkey in refrigerator overnight. Preheat oven to 350°. Transfer turkey and cooking juices to a large baking dish. Pour 1-1/2 cups broth over top. Bake, covered, until a thermometer inserted in turkey reads 165°, 50-60 minutes., To prepare gravy: Remove turkey to a platter, reserving broth mixture; keep warm. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in broth mixture; bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Serve with turkey.

Nutrition Facts : Calories 480 calories, Fat 22g fat (7g saturated fat), Cholesterol 218mg cholesterol, Sodium 434mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.

MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE



Make-Ahead Turkey Gravy with Onions & Sage image

Provided by Ina Garten

Time 1h55m

Yield Makes 4 cups

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter
1 large red onion, halved and sliced 1/4 inch thick
4 large garlic cloves, peeled and halved
6 tablespoons all-purpose flour
4 cups good chicken stock, preferably homemade
2 tablespoons Cognac or brandy
10 large fresh sage leaves
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup dry white wine, such as Pinot Grigio

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
  • After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.

CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY



Chef John's Make-Ahead Turkey Gravy image

This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 4h15m

Yield 8

Number Of Ingredients 13

1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic
3 tablespoons butter
½ cup all-purpose flour
salt and ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
  • Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
  • Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
  • Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
  • Strain turkey stock and reserve 6 cups of stock; discard all the solids.
  • Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 10.2 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 92.4 mg, Sugar 1.9 g

MAKE-AHEAD TURKEY GRAVY



Make-Ahead Turkey Gravy image

My family loves gravy, so I can never have enough homemade gravy on hand for a holiday dinner. The base for this one is prepared with turkey wings and can be prepped in advance. -Linda Fitzsimmons, Fort Edward, New York

Provided by Taste of Home

Time 2h25m

Yield 4-1/4 cups.

Number Of Ingredients 9

2 turkey wings (1-1/2 to 2 pounds)
2 medium onions, quartered
2 cartons (32 ounces each) reduced-sodium chicken broth, divided
2 medium carrots, cut into 2-inch pieces
2 celery ribs with leaves, cut into 2-inch pieces
4 fresh thyme sprigs
1/2 cup plus 2 tablespoons all-purpose flour
1 tablespoon butter
1/4 teaspoon pepper

Steps:

  • Place turkey wings and onions in a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 1-1/4 hours, turning once., Transfer wings and onions to a Dutch oven. Add 6 cups broth, carrots, celery and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Strain; discard wings and vegetables. (Can be made ahead to this point and stored in the refrigerator for up to 2 days.) Skim fat from cooking liquid. Add enough remaining broth to measure 3-1/2 cups; set aside., In a large saucepan, whisk flour and remaining broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter and pepper.

Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 234mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

RICH MAKE-AHEAD TURKEY GRAVY



Rich Make-Ahead Turkey Gravy image

If you're like me, I can't stand the last minute rush and expectations in making the turkey gravy. You have one shot and it better be good! Well, this takes out all the stress of that last minute dash. Can be frozen or refrigerated for five days. This is honestly the best turkey gravy I've ever had. You dirty a few pots and pans, but it sure beats the last minute rush Thanksgiving Day. Let me know what you think. Bon appetite!

Provided by john.jacoby

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 3h

Yield 18

Number Of Ingredients 12

3 pounds turkey wings
2 small onions, quartered
2 stalks celery, each cut into 4 pieces
2 carrots, each cut into 4 pieces
2 cloves garlic, halved
1 ½ cups dry white wine
4 cups chicken broth
4 cups water
¼ teaspoon dried thyme
2 tablespoons butter, or more if needed
½ cup all-purpose flour
salt and ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place the turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until the turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting pan over 2 stove burners on medium-high heat, then pour the white wine into the roasting pan. Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
  • Pour chicken broth and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
  • Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

Nutrition Facts : Calories 111.4 calories, Carbohydrate 5.2 g, Cholesterol 25.5 mg, Fat 4.7 g, Fiber 0.5 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 250.4 mg, Sugar 1.2 g

MAKE-AHEAD TURKEY GRAVY



Make-Ahead Turkey Gravy image

If you're trying to get ahead of the holidays, you can check gravy off your day-of to-do list. This simple gravy is made with turkey stock (if you happen to have it) or chicken broth, and enriched with a roasted turkey wing, leg or neck. For chicken gravy, you can use leftover wings or bones from a roasted chicken.

Provided by Food Network Kitchen

Categories     condiment

Time 1h45m

Yield about 4 cups

Number Of Ingredients 7

1 pound turkey wings, legs or neck pieces, cut into small pieces
Kosher salt and freshly ground black pepper
8 cups homemade turkey stock or low-sodium chicken broth
5 fresh sprigs thyme
2 dried bay leaves
1 stick (8 tablespoons) unsalted butter
1/2 cup all-purpose flour

Steps:

  • Preheat the oven to 400 degrees F. Put the turkey pieces on a rimmed baking sheet, and sprinkle lightly with salt and pepper. Roast until browned and cooked through, about 30 minutes.
  • Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan. Add the stock, thyme and bay leaves. Bring to a simmer, then cook for 30 minutes to enrich the stock with roasted-turkey flavor. Strain the liquid into a heat-safe bowl, and keep warm.
  • Melt the butter in the saucepan over medium-high heat. Add the flour, and whisk until the mixture is smooth, toasted and a deep golden brown. Slowly pour in the warm broth, whisking continuously, and continue whisking until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5 minutes more. Season to taste with salt and pepper.
  • Let the gravy cool to room temperature. Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks.
  • To serve, reheat the frozen gravy in a saucepan or a microwave. Be sure to whisk vigorously as the gravy heats up to keep lumps from forming. Adjust the seasoning as needed.

EASY MAKE-AHEAD TURKEY GRAVY



Easy Make-Ahead Turkey Gravy image

I am not very skilled in the gravy department, so when I saw this in the local paper I thought it's worth a try. Well it will be how I make my turkey gravy from now on. Its very simple and quite tasty, and I can say I made it myself. It has a nice color and best of all NO LUMPS!

Provided by Tina S.

Categories     Sauces

Time 10m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 5

6 tablespoons butter
6 tablespoons flour
4 cups chicken broth or 4 cups turkey broth
salt and pepper
pan drippings from turkey

Steps:

  • In a medium saucepan, melt butter and whisk in flour.
  • Cook over medium-high heat until flour is incorporated and white bubbles begin to form on the top of the roux.
  • Cook the roux for 2-3 minute after the white bubbles have formed, whisking constantly.
  • Gradually add the broth, whisking constantly until the gravy is thickened and comes to a boil.
  • Remove from heat and season with salt and pepper.
  • At this point, you can cool, cover and refrigerate the gravy base for as long as 4 days. Reheat in a medium-sized pan. When turkey is done, skim off fat and pour drippings into gravy base and bring it to serving temperature.

Nutrition Facts : Calories 117.2, Fat 9.4, SaturatedFat 5.7, Cholesterol 22.9, Sodium 449.5, Carbohydrate 4.9, Fiber 0.2, Sugar 0.4, Protein 3.2

MAKE-AHEAD TURKEY GRAVY WITH PORCINI MUSHROOMS AND MARSALA WINE



Make-Ahead Turkey Gravy with Porcini Mushrooms and Marsala Wine image

With this make-ahead gravy on the menu, there's no scrambling to make gravy when the turkey comes out of the oven.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 5h55m

Yield 16

Number Of Ingredients 16

2 teaspoons vegetable oil
4 turkey necks
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
⅓ cup Marsala wine
2 quarts cold water
1 bay leaf
2 garlic cloves
¼ ounce dried porcini mushrooms
¼ ounce dried porcini mushrooms
1 cup hot water
¼ cup butter
3 tablespoons all-purpose flour
2 tablespoons heavy cream
salt and ground black pepper to taste

Steps:

  • Heat vegetable oil in a large stockpot over medium-high heat. Brown turkey necks in hot oil, about 6 minutes per side. Add the onion, celery, and carrots; cook until the vegetables begin to soften and brown, 5 to 10 minutes. Pour in the Marsala wine, and scrape and dissolve any browned meat and vegetable bits off the bottom of the pan. Raise heat to high; cook until liquid is reduced by half.
  • Stir in 2 quarts of cold water, bay leaf, garlic cloves, and 1/4 ounce dried porcini mushrooms. Bring to a simmer, and turn heat to low. As stock simmers, skim and discard any foam that comes to the top. Cover partially, and simmer on very low heat for 4-5 hours. Strain out solids, and set broth aside to cool.
  • In a bowl, cover 1/4 ounce dried porcini with 1 cup hot water; allow to rehydrate for 10 minutes. Remove mushrooms from water, and chop fine. Heat 1/4 cup butter in a large saucepan over medium heat, and brown mushrooms, about 10 minutes. Stir flour into mushrooms and butter, and cook over medium heat, stirring constantly, for 3 minutes. Whisk in broth, about 1/2 cup at a time, and raise heat to medium high; bring gravy to a boil.
  • Reduce heat to a simmer, and cook gravy until reduced and thickened, about 30 minutes. Stir often. Just before serving, stir in cream, and season with salt and black pepper.

Nutrition Facts : Calories 139.9 calories, Carbohydrate 3.5 g, Cholesterol 65.1 mg, Fat 7.5 g, Fiber 0.5 g, Protein 12.7 g, SaturatedFat 3.4 g, Sodium 56.1 mg, Sugar 0.9 g

MAKE-AHEAD MARSALA TURKEY GRAVY



Make-Ahead Marsala Turkey Gravy image

The Thanksgiving Day kitchen is a busy, hectic scene that can intimidate even the most experienced cooks. By doing your gravy ahead of time, you make that last-minute production a lot easier. That's not to say I want you to throw away all those lovely turkey pan juices sitting in your roasting pan. Time permitting, strain them into a saucepan, boil them down, and add them to this sauce.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Gravy Recipes     Turkey Gravy Recipes

Time 7h30m

Yield 12

Number Of Ingredients 15

2 teaspoons vegetable oil
3 turkey necks
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
⅓ cup Marsala wine
2 quarts cold water
¼ ounce dried porcini mushrooms
2 cloves garlic, peeled
1 bay leaf
¼ cup butter
¼ ounce dried porcini mushrooms
3 tablespoons flour
2 tablespoons heavy cream
salt and freshly ground black pepper to taste

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Place turkey necks in the Dutch oven and cook until golden brown, 5 to 7 minutes. Stir in onion, celery, and carrot; cook and stir until onion is soft and slightly brown, about 5 minutes.
  • Pour Marsala wine over turkey necks; increase heat to high and bring to a boil while scraping the browned bits off of the bottom of the pan. Simmer until wine is reduced by half, 3 to 4 minutes.
  • Stir in water, 1/4 ounce dried porcini mushrooms, garlic, and bay leaf. Bring to a boil then decrease heat to low; simmer, skimming any foam or fat that rises to the top. Cover the Dutch oven almost completely; simmer until meat is falling off the bones, 4 to 5 hours. Strain turkey stock carefully into a clean container and cool completely, about 2 hours.
  • Place 1/4 ounce dry porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are soft enough to dice, about 15 minutes. Drain, squeezing out excess water, and dice. Set aside.
  • Melt butter in saucepan over medium heat. Add diced porcini mushrooms; cook and stir until browned, about 5 minutes.
  • Stir flour into mushrooms and butter; cook and stir until flour is no longer gritty, about 3 minutes.
  • Whisk in turkey stock, increase heat to medium-high and bring to a simmer. Simmer, stirring occasionally, until sauce is 1/3 reduced and thick, 15 to 20 minutes. Stir in cream, season with salt and pepper to taste.

Nutrition Facts : Calories 163.4 calories, Carbohydrate 5.6 g, Cholesterol 68.5 mg, Fat 8.9 g, Fiber 0.8 g, Protein 13.1 g, SaturatedFat 4.2 g, Sodium 79.2 mg, Sugar 1.7 g

MAKE AHEAD TURKEY GRAVY



Make Ahead Turkey Gravy image

This recipe is from Women's Day Magazine 11/1999. It's a life saver for me, it takes some of the stress from Thanksgiving Day.

Provided by Dona England

Categories     Very Low Carbs

Time 2h30m

Yield 6 cups

Number Of Ingredients 9

3 lbs turkey wings (4)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup carrot, chopped
1/2 teaspoon dried thyme
3/4 cup flour
2 tablespoons butter
1/2 teaspoon pepper

Steps:

  • Heat oven to 400°F.
  • Arrange wings in a single layer in a large roasting pan.
  • Scatter onions over top.
  • Roast 1 1/4 hours until wings are browned.
  • Put wings and onions in a 5-6 quart pot.
  • Add water to roasting pan and stir to scrape up any brown bits on the bottom.
  • Add the brown bits to the pot.
  • Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
  • Bring to a boil.
  • Reduce heat and simmer uncovered 1 1/2 hours.
  • Remove wings to cutting board.
  • Save wing meat for another use if you wish, or discard.
  • Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
  • Discard vegetables.
  • Skim fat off broth and discard.
  • If time permits, refrigerate broth overnight to make fat skimming easier.
  • Whisk flour into remaining 2 cups broth until well blended.
  • Bring broth in pot to a gentle boil.
  • Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
  • Stir in butter and pepper.
  • Serve now or freeze up to 6 months.

RICH MAKE-AHEAD TURKEY GRAVY



Rich Make-Ahead Turkey Gravy image

Number Of Ingredients 12

3 pounds Turkey Wings
2 Onions, small quartered
2 stalks Celery, cut in 4 pieces
2 Carrots, cut in 4 pieces
2 cloves Garlic, halved
1 1/2 cups Dry White Wine
4 cups Chicken Broth
4 cups Water
1/4 teaspoon Thyme, dried
2 or more if needed tablespoons Butter
1/2 cup Flour
1 Salt & Pepper

Steps:

  • Preheat oven to 400 degrees F
  • Place the turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until the turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting pan over 2 stove burners on medium-high heat, then pour the white wine into the roasting pan. Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
  • Pour chicken broth and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
  • Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

MAKE-AHEAD TURKEY GRAVY



Make-Ahead Turkey Gravy image

Provided by Katie Lee Biegel

Categories     condiment

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 16

Kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried sage
1/2 teaspoon freshly ground black pepper
2 turkey wings (about 2 pounds)
2 large carrots
2 celery stalks
1 onion
6 cups low-sodium chicken stock
2 bay leaves
1/4 cup (4 tablespoons) unsalted butter
1/4 cup all-purpose flour
1 tablespoon sherry vinegar
1 tablespoon Worcestershire sauce
Freshly ground black pepper

Steps:

  • Preheat the oven to 350 degrees F.
  • In a small bowl, combine 2 teaspoons salt, the garlic powder, onion powder, sage and pepper. Use to generously season the turkey wings on all sides and use any extra to season the carrots, celery and onion.
  • Place the turkey wings and vegetables in a Dutch oven and bake, uncovered, 1 hour and 15 minutes.
  • Transfer the Dutch oven to the stovetop on medium-high heat. Add the stock and bay leaves. Use a wooden spoon to break up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to low and cover. Simmer 1 1/2 hours.
  • Remove the turkey wings and use a mesh strainer to separate the vegetables from the broth. Use a spoon to press out any liquid from the vegetables. Use a gravy fat separator (optional, but I like to do this step because I find the extra fat can cause the gravy to separate) or skim off the excess fat.
  • In the same Dutch oven, melt the butter over medium heat. Stir in the flour and cook until it starts to turn golden brown, 2 to 3 minutes. Slowly whisk in the reserved broth, sherry and Worcestershire. Simmer until it thickens, 8 to 10 minutes. Taste and add salt and pepper if necessary. If you have any lumps, pass through a fine mesh sieve. Let cool completely and refrigerate or freeze until use.
  • Reheating Instructions: You may need to add a few tablespoons of stock and whisk vigorously to thin out the gravy.

MAKE-AHEAD ROASTED TURKEY GRAVY - TYLER FLORENCE



Make-Ahead Roasted Turkey Gravy - Tyler Florence image

This is a GREAT make ahead gravy, even a day ahead! There is an error in the directions tho. I watched the show and after he was done roasting the wing and vegetables, he added the flour and stock and then added the turkey wing back in before simmering for about 15 minutes more. This gravy warms up beautifully, and is an extreme crowd pleaser and EASY. From Tyler Florence at Food Network. Hope you enjoy!

Provided by Scoutie

Categories     Poultry

Time 2h10m

Yield 3 cups

Number Of Ingredients 12

3 tablespoons extra virgin olive oil (more as needed)
1 large smoked turkey wings (or 2 small ones)
1 medium onion, quartered
2 carrots, chopped
1 celery rib, chopped
1 head garlic, split through the equator
4 sprigs fresh sage
4 sprigs fresh thyme
6 parsley stems
1 1/2 tablespoons all-purpose flour
6 cups chicken stock
kosher salt & freshly ground black pepper

Steps:

  • Heat the oven to 400 degrees F.
  • Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes.
  • Place in the oven and roast for 30 minutes.
  • Remove from the oven and place over medium heat.
  • Remove the wing and set aside.
  • Add the flour and let cook for about 1 minute.
  • Add the stock and simmer until it has reduced by about 1/4, about 15 minutes.
  • Strain the sauce and adjust the seasoning with salt and pepper.

Nutrition Facts : Calories 369.5, Fat 19.6, SaturatedFat 3.5, Cholesterol 14.4, Sodium 730, Carbohydrate 34.4, Fiber 2.4, Sugar 11.4, Protein 14.6

MAKE AHEAD TURKEY GRAVY



MAKE AHEAD TURKEY GRAVY image

Categories     Sauce     Poultry     Thanksgiving

Yield 8 cups

Number Of Ingredients 9

6 turkey wings
2 medium onions, peeled and quartered
1 cup water
2 quarts chicken broth, divided
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter
1/4 teaspoon ground black pepper

Steps:

  • DIRECTIONS 1. 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. 2. 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. 3. 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. 4. 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.

MAKE-AHEAD DELICIOUS TURKEY GRAVY



Make-Ahead Delicious Turkey Gravy image

I got this recipe from a radio program. Makes Thanksgiving so much easier, and tastier too! This can be a light but creamy sauce, or a thicker, hearty gravy, depending on how you choose to finish it. In either case, it will have a full, rich flavor.

Provided by Charmie777

Categories     Sauces

Time 3h

Yield 4 cups

Number Of Ingredients 11

1 -2 turkey wings (or neck and giblets from turkey, rinsed and patted dry)
1 -2 tablespoon butter (or more, as needed)
2 medium onions, coarsely chopped
2 medium carrots, coarsely chopped
1 large celery rib, coarsely chopped
2 garlic cloves, coarsely chopped
3 tablespoons flour
6 sprigs fresh thyme (or 3 teaspoons, dried thyme leaves)
1 -2 bay leaf
2 quarts water
salt and pepper, as needed

Steps:

  • Cut the turkey wing into pieces with a heavy knife. (If using neck and giblets, cut the neck into three or four pieces. Trim the tough membrane from the gizzard. Rinse all neck pieces and giblets, and pat them very dry with paper towels.).
  • In a large saucepan, melt the butter, and, when its foaming begins to subside, add the turkey pieces.
  • Season with salt and pepper, and sauté over medium heat until golden brown - about 15-20 minutes.
  • Add the coarsely chopped vegetables and garlic, season again with salt and pepper, and continue sautéing (add small bits of butter if necessary to prevent scorching) until vegetables begin to color slightly - about 5 minutes.
  • Sprinkle over the flour, and continue sauteing, stirring constantly, until the floured vegetables turn brown - about 10 minutes.
  • Add the thyme, bay leaves and water to the vegetables, whisking or stirring briskly to incorporate flavors and prevent lumps.
  • When the liquid begins to boil, lower the heat and allow to simmer for about 2 hours, stirring occasionally.
  • Strain the sauce and discard the solids. Reserve the sauce. You should have about 4 cups of sauce.
  • *This sauce may be made ahead to this point. It may be served as-is, OR thickened before serving.
  • Alternatively, pan drippings may be added before serving and additional thickening may be added at that time.
  • TO ADD PAN DRIPPINGS TO GRAVY:.
  • Remove the roasted turkey and the cooking rack from the roasting pan; place the pan over two burners on the stove, heat adjusted to medium-high. Pour one cup of dry white wine (or dry vermouth) into the pan and bring the liquid to a simmer. With a wooden spoon or spatula, scrape the pan bottom to loosen the browned bits. Remove the roasting pan from the heat, and strain the liquid into a measuring cup, discarding the solids left in the strainer.
  • Allow the liquid in the cup to stand so that the fat separates to the top - then, tilting the measuring cup, skim off the fat with a shallow spoon. Reserve the fat if you intend to thicken the gravy furthur while adding the pan drippings!
  • De-fatted pan drippings (in the measuring cup above) may simply be added to the sauce, if no further thickening is desired. Whisk in the drippings, and allow sauce to simmer for a few minutes to develop flavors.
  • *TO ADD DRIPPINGS AND ALSO THICKEN THE SAUCE AT THE SAME TIME:.
  • Heat 4 tablespoons* of reserved turkey fat in a large saucepan until bubbling, then stir in an equal amount of flour (*use only half this amount of fat and flour if less thickening is desired for a thinner final gravy). Heat and stir the fat and flour mixture until bubbling - about 1 full minute, then gradually whisk in the defatted pan drippings, and finally, whisk in the finished sauce made ahead as described above. Reduce heat to a simmer, and simmer the drippings mixture with the sauce for about 5 minutes, stirring occasionally. Taste for seasoning with salt and pepper.
  • NOTE: As the finished gravy is allowed to stand and cool, it will become thicker. To correct gravy that has become too thick, simply re-heat the gravy, adding water, turkey broth or chicken broth until it has thinned to desired consistency. Taste again for seasonings. A good idea: serve gravy in a warmed gravy boat or serving bowl.

Nutrition Facts : Calories 212.2, Fat 11, SaturatedFat 4, Cholesterol 52.4, Sodium 111.2, Carbohydrate 13.5, Fiber 2.2, Sugar 4.1, Protein 14.7

BAY & BACON ROAST TURKEY WITH MAKE-AHEAD GRAVY



Bay & bacon roast turkey with make-ahead gravy image

Try this delicious way to prepare the Christmas bird, with bay leaves, lemon and stuffing - perfect flavours to compliment your festive dinner

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 4h30m

Number Of Ingredients 14

5-5.5kg oven-ready turkey , neck and giblets removed
¼ quantity Sausage & Bramley stuffing (see recipe, 'Goes well with')
1 large onion , quartered
1 lemon , halved
a few bay leaves
85g soft butter
10 rashers streaky bacon
150ml dry white or red wine
1 tbsp olive oil
1 large onion , finely chopped
1 carrot , finely chopped
1 bay leaf
50g plain flour
300ml strong chicken stock , plus extra if necessary

Steps:

  • First make the gravy - you can do this several days ahead. Heat the oil in a non- stick pan and fry the onion and carrot with the bay leaf for 10 mins, stirring frequently, until softened and golden. Meanwhile, blend the flour with 300ml cold water to make a smooth paste.
  • Remove the bay leaf from the pan and pour in the stock, closely followed by the flour mixture, stirring all the time until thickened. Leave to bubble for 5-10 mins, stirring frequently, then blitz with a hand blender until completely smooth. Pour into a bowl and cover the surface of the gravy with cling film or baking parchment to prevent a skin forming as it cools. Chill.
  • Weigh the turkey (you may need to use bathroom scales) and calculate the cooking time by allowing 40 mins per kg for a 4.5-6.5kg turkey, then 35 mins for every kg of turkey over that weight. As a guide, a turkey this size should take 3 hrs 20 mins-3 hrs 40 mins, plus 30-45 mins resting time.
  • Pack the stuffing into the neck end of the turkey, smoothing down the skin and tucking it under the bird for a neat finish. Put the onion and lemon, with some bay leaves, inside the cavity. Spread the butter over the skin that covers the breasts and lay the streaky bacon on top, to cover and protect each breast and seal in the butter. Can be done the night before, but take out of the fridge 1 hr before roasting so that it comes back to room temperature.
  • On the day, heat oven to 180C/160C fan/ gas 4. Lay the turkey on a large sheet of double-thickness foil, long enough to completely cover it, then lift into a roasting tin and season well. Pour the wine inside the cavity, then bring the foil up over the top of the turkey and seal it well. Roast for the calculated cooking time. For the final 40 mins, open the foil and remove the bacon (serve alongside the turkey or save it for a turkey sandwich). Pour off all of the cooking juices and use a little of the buttery oil that rises to the top to baste the bird. Roast until the turkey is golden and the juices that run out of the thigh are clear, with no sign of pink, when pierced with a skewer. (If you are using a digital thermometer, the thigh should be cooked to 80C and the breast to 75C.) Leave to rest on a warm platter, covered with foil and tea towels, for up to 45 mins.
  • While the turkey is roasting for the final 40 mins, skim the fat from the pan juices and pour into a jug. The amount of juices you get is dependent on the type of turkey that you are cooking, as speciality bronze turkeys will give you less juice than a white turkey - so make up to 600ml with chicken stock if you need to. Tip the gravy base into a pan, gently heat it with a little of the turkey juices to loosen the consistency, then gradually blend in the remainder and cook until bubbling. Season.
  • To serve, carve the turkey in the kitchen and arrange on a hot platter with a little of the hot gravy poured over, or bring the whole bird to the table. Any leftover meat can be frozen in the gravy.

Nutrition Facts : Calories 929 calories, Fat 48 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 106 grams protein, Sodium 2.9 milligram of sodium

CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY WITH LINDA'S MODIFICATIONS



Chef John's Make-Ahead Turkey Gravy with Linda's Modifications image

Number Of Ingredients 14

1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoon olive oil
4 turkey wings, legs, neck
2 tablespoons cold water
4 cups turkey or chicken stock
1 cup marsala
4 sprigs fresh thyme
3 cloves garlic
3 tablespoons butter
1/4 cup cassava flour
1 teaspoon salt and pepper
1 pinch cayenne

Steps:

  • 1. Preheat oven to 400 degrees
  • 2. Combine onion, carrots, celery and olive oil in a large roasting pan and toss to coat. Place turkey parts on top of vegetables.
  • 3. Place roasting pan in preheated oven and cook until turkey parts are browned and vegetables are caramelized and softened, 45 to 60 minutes.
  • 4. Transfer turkey parts and vegetables to a large stockpot. Plave the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water intothe pan and bring toa boil, scraping up any browned bits. Transfer mixture to the stockpot and add the stock and marsala, thyme and garlic.
  • 5. Bring turkey mixture to a boil. Reduce heat to low and simmer, covered for 2-3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
  • 6. Strain turkey stock and reserve 6 cups of stock; discard all the solids.
  • 7. Heat butter and 2 tablepoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking constantly. Increase heat to high and simmer until thick nad warmed through, about 5 minutes. Season with salt, pepper and cayenne pepper to taste.
  • 8. Cool and then freeze.

MAKE-AHEAD TURKEY GRAVY



Make-Ahead Turkey Gravy image

This recipe allows you to have your gravy ready ahead of time so you don't have to be running around at the last minute trying to make gravy. Check and see if your grocery store regularly carries turkey wings - if they don't you may have to ask for them ahead of time. You don't have to peel the onion, carrots, or head of garlic - the peels have extra flavor, and you'll be straining the stock so they will be removed in the end anyway. If I have already bought my turkey when I am making this gravy, I roast the neck with the wings, and add it and the heart, liver and gizzard to the broth. When you strain the broth at the end, save the heart and the gizzard, set aside to cool, and then finely chop them and add to the gravy at the end. I generally don't add the gizzard to the giblet gravy, because I don't like the texture, but I do add it to the stock pot when I am making the stock.

Provided by xtine

Categories     < 4 Hours

Time 3h

Yield 4 cups

Number Of Ingredients 18

2 tablespoons canola oil
2 lbs turkey wings
1 cup dry white wine
3 tablespoons olive oil
1 medium yellow onion, halved
2 carrots, cut in 2 inch pieces
2 celery ribs, cut in 2 inch pieces plus a handful of the celery leaves
1 head garlic, cut in half
2 sprigs fresh thyme
2 sprigs fresh sage
2 sprigs fresh rosemary
10 black peppercorns
2 bay leaves
6 cups low sodium chicken broth
8 tablespoons flour
4 tablespoons butter, if needed
1/2 teaspoon white vinegar
Kitchen Bouquet, if desired

Steps:

  • Preheat oven to 375.
  • Place wings in a metal roasting pan and brush with the canola oil. Sprinkle with salt and pepper.
  • Roast wings for 1 hour, turning halfway through. the wings should be golden-brown at the end of the roasting. If they are not, I run them under the broiler for a few minutes until they are browned to my liking.
  • While the wings are roasting, Place 3 tablespoons of olive oil in a large stock pot, and add the onion, carrots, celery and leaves, garlic, thyme, sage, rosemary, peppercorns and bay leaves. Saute over medium heat for 5 minutes and then keep over low heat until you are ready to add the wings.
  • When the wings are golden brown, add them to the stock pot. Pour off the drippings from the roasting pan into a degreasing pitcher, and separate the drippings from the grease. Add the drippings to the stock pot, and save the grease.
  • Pour the cup of white wine into the roasting pan and place it over high heat on a burner. When the wine is simmering, use a plastic spatula to scrape any browned bits off the bottom of the pan. Simmer for 5 minutes over medium heat. Pour the wine and any bits into the stock pot.
  • Add the 6 cups of low sodium chicken broth to the stock pot, and then add water to cover all the vegetables and wings by 1 inch. Bring to a boil and stir well. Reduce to a simmer and cook for 2 hours.
  • Strain the stock (remember to save the giblets if you put them in the stock and you want to make giblet gravy - don't throw them away!) and discard all the solids. Measure how much stock you have - it will probably be around 9 cups, depending on how much water you put in the stock.
  • Measure out enough stock for the amount of gravy you want to make, i.e., if you want to make 2 cups of gravy, you measure out 2 cups of stock. you can freeze any extra stock, so you have it for future gravy-making needs.
  • For each cup of gravy you want to make, measure 2 tablespoons of grease from the turkey drippings and 2 tablespoons of flour into a large pot. I usually make 4 cups, so I measure 8 tablespoons of grease (if you don't have enough grease add butter to make up the difference) and 8 tablespoons of flour. Cook this roux over medium-low heat for 5 minutes, stirring well with a whisk while you are cooking - don't let it burn.
  • Slowly add the stock to the roux, stirring well with a whisk the entire time - this is when lumps form, so you need to add the stock slowly and whisk well the entire time to prevent lumps from forming.
  • Simmer the gravy over medium heat until it is thickened and bubbly, usually about 10 minutes.
  • Add white vinegar (I add 1/2 teaspoon to 4 cups of gravy) and season to taste with salt and pepper, and refrigerate until you are ready to use (or you could freeze it).
  • If you want the gravy to be a darker brown color, add Kitchen Bouquet until the gravy is the color you want it to be.
  • When you are ready to use the gravy, reheat it on the stove or in the microwave.

Nutrition Facts : Calories 913.1, Fat 59.1, SaturatedFat 17.3, Cholesterol 189.4, Sodium 358.6, Carbohydrate 29.1, Fiber 2.3, Sugar 4.2, Protein 56.5

MAKE AHEAD TURKEY GRAVY RECIPE - (4.3/5)



Make Ahead Turkey Gravy Recipe - (4.3/5) image

Provided by Foodiewife

Number Of Ingredients 14

4 turkey wings
4 ribs celery, (use leaves too)
1 onion, cut into chunks
4 cloves garlic, smashed
8 cups water
10 peppercorns
2 bay leaves
6 tablespoons unsalted butter
6 tablespoons all-purpose flour
2 1/2 cups turkey stock, strained with fat skimmed
1/2 cup whole milk
1 teaspoon apple cider vinegar or a splash of white wine
Kosher salt to taste (I used 1/2 teaspoon)
Fresh cracked pepper, optional

Steps:

  • Using a large roasting pan*, place the turkey wings in the pan. Add the celery, onion and garlic. Note: You don't have to bother peeling the onion, nor garlic. Roast at 375°F for about 2 hours. *you can use a Dutch oven, if you prefer To the roasted turkey wings, and add 8 cups of water. Add the bay leaves. To add the peppercorns, if you have a mesh tea ball, that's perfect. Otherwise, place them in a small piece of cheesecloth, tied with kitchen twine for easy removal. Set the roasting rack directly on the stove. Bring the water to a boil, then reduce to a simmer for about an hour. Carefully remove the turkey wings and vegetables. (My husband removes the meat for our pets.) Carefully pour the stock through a mesh strainer into a heat-proof large measuring bowl. You should have about 8 cups of turkey stock. Ideally, refrigerate it overnight-or for at least a few hours. GRAVY: Defat the stock, by skimming it with a large spoon. Be sure to have the flour, milk, cider vinegar (or white wine), salt and pepper ready to go. You want to use a whisk. I prefer a non-stick deep skillet or large pot. Melt the unsalted on medium-high heat until melted and bubbly. While whisking, add the flour evenly and whisk briskly. The flour should incorporate into the butter, and allow it to cook for 2-3 minutes, too cook out the flour taste. Slowly add up to 2 cups of turkey stock (reserve at least 1/2 cup of stock in case you turn your gravy into concrete), in half-cup increments, whisking all the while. The liquid should be quite thick. Add the whole milk, then the apple cider vinegar, or white wine, (this really brightens the flavor of the gravy). Season with kosher salt, in 1/4 teaspoon increments. Taste each time, until seasoned to your liking. Too much salt is disastrous, so just go slow and easy. I prefer to add fresh cracked black pepper, but this is optional. Once you roast your holiday turkey, you can add more defatted turkey drippings to give the gravy an even darker color, and for more flavor. You can freeze the gravy, or keep it refrigerated for 2 to 3 days. Just reheat when you are ready to serve.

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