Are you looking for a convenient and delicious way to prepare a memorable do-ahead turkey gravy for your holiday feast? Look no further! Our meticulously curated article will guide you through the key steps and provide you with the best recipe to make a flavorful and impressive gravy that can be prepared in advance, allowing you to enjoy a stress-free holiday gathering. Discover the secrets to creating a rich, savory gravy that will elevate your turkey dinner to new heights.
Check out the recipes below so you can choose the best recipe for yourself!
MAKE-AHEAD TURKEY GRAVY
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
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
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
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
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
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.
MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE
Provided by Ina Garten
Time 1h55m
Yield Makes 4 cups
Number Of Ingredients 10
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.
MAKE-AHEAD TURKEY GRAVY
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
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
DO AHEAD WHITE WINE AND SAGE TURKEY GRAVY - 2007
From the October 2007 issue of Good Housekeeping Magazine. An updated version of GH's 2002 "The Best (Do-Ahead) Turkey Gravy" (recipe # 42402). For extra added flavor, add pan juices from the roasted turkey (or thin with homemade or canned chicken or turkey broth) when reheating the gravy.
Provided by Dee514
Categories Sauces
Time 2h50m
Yield 4 cups (approx)
Number Of Ingredients 10
Steps:
- prep - 20 minute.
- cook - 2 1/2 hours.
- makes 4 cups gravy (without added drippings).
- Preheat oven to 425°F.
- In a 15 1/2-inch x 10 1/2-inch jelly-roll pan or large roasting pan, place turkey wings, onions, celery and carrots.
- Roast for 1 hour to 1 hour 10 minutes or until turkey wings turn a deep golden brown color.
- When wings are done transfer them and the vegetables to a 6-quart sauce pot, add 1 quart broth/stock, 4 cups of water and sage leaves; set aside.
- Place (used) roasting pan over two burners on top of range, add wine to roasting pan and cook on high heat, scraping up the browned bits from the bottom of the pan for 10 minutes or until wine is reduced to 1/2 cup.
- Add wine mixture to sauce pot with the wings; bring to a boil.
- Reduce heat to low, and simmer, uncovered for 1 hour 15 minutes.
- Strain broth into an 8-cup liquid measuring cup, discard wings and vegetables, skim fat from broth and discard.
- If broth is less than 4 cups, add enough water to bring volume up to 4 cups (if broth is more than 4 cups, return broth to sauce pot, bring to boil, reduce heat and cook on medium-high until reduced to 4 cups).
- Return the 4 cups of broth to sauce pot; on high heat, bring to boiling.
- In a small bowl, add remaining 1/2 cup water to cornstarch, stir until well blended; using a whisk, blend cornstarch mixture into boiling broth and cook for 1 minute.
- Cool gravy, then transfer to plastic container with a tight fitting lid and refrigerate up to 5 days or freeze up to 1 month.
- Complete gravy after roasting the turkey: add strained and skimmed pan juices from the roasted turkey to the prepared (thawed, if was frozen) gravy, or thin with a bit of additional broth: heat well before serving.
- NOTE: For 24: Prepare gravy as above but instead use the following ingredient amounts: 4 turkey wings (3 pounds), 1 large red onion (12 ounces), 3 stalks celery, 3 carrots, 6 cups broth/stock, 6 cups water, 5 sage leaves, 1 bottle (750 ml) wine and 2/3 cup cornstarch.
- Reduce wine to 1 cup.
- Bring volume of broth to 6 cups instead of 4 cups.
- Dissolve cornstarch in 1 cup of water before stirring into simmering broth. Add juices from roasted turkey as above. Makes about 7 cups of gravy without drippings.
THE BEST (DO-AHEAD) TURKEY GRAVY
Thought I'd post this recipe I found in the Nov. 2002 issue of Good Housekeeping magazine early (for those who don't suscribe). I have always made my turkey gravy (in large quantities) in advance of cooking Thanksgiving dinner (only so many burners, and limited oven space available on "turkey day"). I'm posting this recipe because I think its better than the one I've used for years, and any "short cut/advanced prep" that frees up oven/burner space on "turkey day" is a big help to me, so I wanted to share it with all my Zaar friends :) This recipe can be prepared up to 3 days in advance of serving, and reheated in the microwave when needed. BTW: Turkey wings can usually be had at a major discount at most supermarkets/butchers prior to the holidays, since they frequently remove the wings when they "package" the breast roasts. Ask your poultry supplier/butcher to put some aside for you ;)
Provided by Dee514
Categories Sauces
Time 1h40m
Yield 6 Cups (approx)
Number Of Ingredients 11
Steps:
- In deep 12 inch skillet, heat oil over medium-high heat until hot.
- Add turkey wings and cook 10 to 15 minutes or until golden on all sides.
- Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.
- Transfer turkey and vegetables to a large bowl.
- Add wine to skillet, and stir until browned bits are loosened.
- Return turkey and veggies to skillet.
- Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
- Reduce heat to medium-low; simmer, uncovered, 45 minutes.
- Strain into an 8-cup measure or a large bowl; discard solids.
- Let broth stand a few seconds until fat separates from meat juice.
- Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
- Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.
- Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.
- Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.
- At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.
- Gravy can be reheated in microwave prior to serving.
Tips:
- Use a roasting pan with a rack. This will allow the turkey to cook evenly and the juices to drip down into the pan, creating a flavorful gravy.
- Roast the turkey at a high temperature for a short period of time, then reduce the temperature. This will help the turkey to brown and develop flavor, without drying out.
- Baste the turkey regularly with its own juices. This will help to keep the turkey moist and prevent it from drying out.
- Make the gravy ahead of time and reheat it on Thanksgiving Day. This will save you time on the big day and allow the flavors to develop.
- Store the gravy in an airtight container in the refrigerator for up to 3 days, or freeze it for up to 3 months.
Conclusion:
Making gravy ahead of time is a great way to save time and stress on Thanksgiving Day. By following these tips, you can make a delicious and flavorful gravy that will be the perfect complement to your turkey. So go ahead and give it a try - you won't be disappointed!
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