Best 5 Chef Johns Make Ahead Turkey Gravy Recipes

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Chef John's make-ahead turkey gravy is a delicious and convenient way to prepare gravy for your Thanksgiving or Christmas feast. This rich and flavorful gravy can be made ahead of time and reheated on the day of your meal, freeing you up to focus on other preparations. With its simple ingredients and easy-to-follow instructions, this recipe is perfect for both experienced and novice cooks.

Check out the recipes below so you can choose the best recipe for yourself!

CHEF JOHN'S ROAST TURKEY AND GRAVY



Chef John's Roast Turkey and Gravy image

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.

Provided by Chef John

Categories     Meat and Poultry Recipes     Turkey     Whole Turkey Recipes

Time 4h55m

Yield 16

Number Of Ingredients 19

2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon poultry seasoning
1 (12 pound) whole turkey, neck and giblets reserved
2 onions, coarsely chopped
3 ribs celery, coarsely chopped
2 carrots, coarsely chopped
3 sprigs fresh rosemary
½ bunch fresh sage
½ cup butter
1 bay leaf
6 cups water
2 tablespoons turkey fat
1 tablespoon butter
¼ cup all-purpose flour
3 cups turkey pan drippings
¼ teaspoon balsamic vinegar
1 tablespoon chopped fresh sage
salt and ground black pepper to taste

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
  • Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
  • Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
  • Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
  • While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
  • Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
  • Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g

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

CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY



Chef John's Make-Ahead Turkey Gravy image

This Thanksgiving turkey gravy made with roasted vegetables and turkey wings is made before you roast your turkey. Smooth, savory, and delicious, this make-ahead gravy frees up valuable kitchen time for all the other parts of your Thanksgiving meal, plus it will probably look and taste way better than those frantic, last-minute versions.

Provided by Chef John

Categories     Turkey Gravy

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
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the 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.
  • Roast in the preheated oven until 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 set to 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 constantly, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in reserved turkey stock, whisking constantly.
  • Increase heat to high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt, and pepper.

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

CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY



Chef John's Make-Ahead Turkey Gravy image

This Thanksgiving turkey gravy made with roasted vegetables and turkey wings is made before you roast your turkey. Smooth, savory, and delicious, this make-ahead gravy frees up valuable kitchen time for all the other parts of your Thanksgiving meal, plus it will probably look and taste way better than those frantic, last-minute versions.

Provided by Chef John

Categories     Turkey Gravy

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
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the 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.
  • Roast in the preheated oven until 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 set to 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 constantly, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in reserved turkey stock, whisking constantly.
  • Increase heat to high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt, and pepper.

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

CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY



Chef John's Make-Ahead Turkey Gravy image

This Thanksgiving turkey gravy made with roasted vegetables and turkey wings is made before you roast your turkey. Smooth, savory, and delicious, this make-ahead gravy frees up valuable kitchen time for all the other parts of your Thanksgiving meal, plus it will probably look and taste way better than those frantic, last-minute versions.

Provided by Chef John

Categories     Turkey Gravy

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
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste

Steps:

  • Preheat the 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.
  • Roast in the preheated oven until 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 set to 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 constantly, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in reserved turkey stock, whisking constantly.
  • Increase heat to high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt, and pepper.

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

Tips:

  • Make your gravy ahead of time: This will save you time on the big day and allow the flavors to meld.
  • Use a variety of ingredients: Don't just use turkey drippings. Add vegetables, herbs, and spices to create a complex and flavorful gravy.
  • Don't be afraid to experiment: There are no hard and fast rules when it comes to making gravy. Try different ingredients and techniques until you find a combination that you love.
  • Make sure your gravy is thick enough: If your gravy is too thin, it will be watery and tasteless. Add a cornstarch or flour slurry to thicken it up.
  • Season your gravy to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a splash of acid, such as lemon juice or vinegar, to brighten up the flavor.

Conclusion:

Making gravy ahead of time is a great way to save time and ensure that you have a delicious and flavorful gravy for your Thanksgiving feast. By following these tips, you can make a gravy that will impress your family and friends.

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