Tuesday, November 24, 2009

Do Ahead Turkey Gravy



 Do Ahead Turkey Gravy

 Turkey Gravy made up to 3 days in advance of Thanksgiving…what a time and energy saver…not to mention the dish washing done in advance!  I’ve made this twice now.  It works and the gravy is delicious.  I can’t tell the difference.  This makes 6 cups.  I doubled it for 17 people and had just enough for leftovers.  Great for when you cook turkey breast too.  You all know what gravy looks like so the picture is of the brothing process.

 1 tablespoon vegetable oil
2  turkey wings (about 1 ½ pounds, separated at the joints) most major grocery stores with carry these or ask your butcher in advance
1 large onion, quartered
2 carrots, each cut into 4 pieces
2 stalks celery, each cut into 4 pieces
1 clove garlic, sliced in half
½ cup dry white wine
3 ½ cups chicken broth (two 14 ½ ounce cans)
¼ teaspoon dried thyme or 1 teaspoon chopped fresh thyme
 8 tablespoons butter (1 stick)
8 tablespoons flour


  1. In a deep 12” skillet (preferably cast iron or a pan that is NOT non-stick), heat oil over medium-high heat until hot.
  2. Add turkey wings and cook 10 to 15 minutes or until a deep golden brown on all sides.
  3. Add onions, carrots, celery and garlic, and cook 8 to 10 minutes or until turkey wings and vegetables are browned, stirring frequently.
  4. Transfer turkey and vegetables to a large bowl.
  5. Add wine to skillet, and stir until browned bits are loosened.
  6. Return turkey and veggies to skillet.
  7. Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
  8. Reduce heat to medium-low;  simmer, uncovered, 45 minutes.
  9. Strain into an 8 cup gravy separator, regular measure or a large bowl; discard solids.
  10. Let broth stand a few seconds until fat separates from meat juice.
  11. Separate fat from broth.
  12. In a small frying pan melt butter.
  13. Add flour and whisk together to form a smooth roux.
  14. Put broth in a sauce pan that easily holds the broth, not too small.  Bring to a gentle boil.
  15. Whisk the butter/flour roux slowly into the broth until the consistency that you desire.
  16. At serving time, reheat gravy stirring often so as not to burn.
  17. You can add pan drippings (and/or cooked giblets) from the turkey if you like.  I don’t but have at it.