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Yields:
6 c.
Prep Time:
50 mins
Total Time:
3 hrs
If you're hosting the big Thanksgiving feast, you know that there is always, without fail, something stressful happening. Maybe the roast turkey is taking way longer in the oven than you anticipated, Aunt Cindy's claiming that she didn't get the mashed potatoes memo, or there's a pie crust decorating crisis. With all the inevitable but unpredictable chaos, the gravy is often an afterthought in the Thanksgiving timeline—and, given it's poured over everything on the dinner plate, is a major shame. Don't leave this once-a-year sauce to the last minute. Make it up to five days in advance of the big feast, and then mix in the drippings from your gorgeous roasted bird when you reheat the gravy for Thanksgiving dinner. It's as simple as that! Plus, it'll save you time (and a headache) on the big day.
How do you make homemade gravy?
Gravy is made by whisking in stock (in Thanksgiving's case, turkey stock) into a roux then simmering until thick. This recipe goes the extra mile by making turkey stock from scratch. (The recipe works well with either turkey or chicken wings.) It's finished with Worcestershire sauce and turkey drippings. Note that any drippings you add to the stock will come from the roasted wings, veggies, and herbs. But the delicious drippings that you stir into the gravy just before serving from a gravy boat should come from the big roasted turkey you plan to serve as the main course.
How do you spice up bland turkey gravy?
In this gravy, the herbaceous homemade stock sets up the gravy to be flavorful, but what really gives it depth is the Worcestershire sauce and turkey drippings. They impart a rich umami flavor that is simply unmatched.
What is the best thickener for turkey gravy?
Good ol' all-purpose flour thickens up gravy perfectly. And don't worry, this gravy won't taste like flour like some you may have tasted in the past. The key to avoiding a flour-flavored gravy is to cook the flour long enough. Here, you cook the flour and butter until a deep golden brown roux forms, which will take about 10 minutes. Don't rush this step!
What's the best way to reheat gravy?
Transfer the gravy to a skillet and reheat over low heat, stirring often. The wider surface area of a pan versus a pot will speed up the process.
Can I freeze turkey gravy?
If there's no dairy, like cream or milk, turkey gravy can be stored in an airtight container in the freezer for up to three months. It's one of the best make-ahead Thanksgiving recipes out there!
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Ingredients
For the Stock:
- 2 lb.
turkey or chicken wings
- 4
carrots, cut into chunks
- 2
celery stalks, cut into chunks
- 1
large onion, cut into chunks
- 8
sprigs parsley
- 7
sprigs thyme
- 2
sprigs rosemary
- 3 Tbsp.
olive oil
- 2 tsp.
kosher salt
Black pepper, to taste
- 1 cup
dry white wine
For the Gravy:
- 5 Tbsp.
salted butter
- 1/2 cup
all-purpose flour
- 1 Tbsp.
Worcestershire sauce
- 1 tsp.
kosher salt
Black pepper, to taste
Turkey drippings from a roasted turkey
Directions
- Step 1For the stock: Preheat the oven to 425°F. On a baking sheet, toss the wings, carrots, celery, onion, parsley, thyme, and rosemary with the olive oil, salt, and a few grinds of pepper. Roast until everything is deeply golden brown, about 1 hour, flipping halfway through.
- Step 2Put the wings, vegetables and any drippings from the pan in a large pot and add the wine. Bring to a boil over medium-high heat and cook, stirring occasionally, until the wine is almost evaporated, 8 to 10 minutes. Add 6 cups of water and bring to a boil. Reduce the heat to a simmer and cook, covered, until the stock is dark golden brown and the meat can easily be pulled off the bone, about 1 hour. Strain the stock through a fine-mesh strainer into a bowl and set aside.
- Step 3For the gravy: In a medium saucepan, melt the butter over medium-high heat. Whisk in the flour until well combined. Cook, whisking frequently, until the roux is deeply golden brown, about 10 minutes. Whisk in the stock until combined. Bring to a simmer and cook, whisking occasionally, until the gravy is thickened, 10 to 15 minutes. Stir in the Worcestershire sauce, salt, and a few grinds of pepper.
- Step 4Pour the turkey drippings from a roasted turkey into a fat separator (or use a liquid measuring cup and spoon off the fat). Add the dark drippings to the gravy. Pour into a gravy boat and serve.
Make-ahead tip: Make the gravy through the end of step 3 up to five days in advance. Cool, then refrigerate in an airtight container. Add the drippings when you reheat.
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