Ingredients for Turkey Gravy Make Ahead
- Turkey Wings
- 4 tablespoons (1/2 stick) butter
- Onions
- Carrots
- Celery Rib
- Garlic Cloves
- 1/4 cup all-purpose flour
- Fresh Thyme
- Bay Leaf
- 4 cups water
- Salt And Pepper
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How to Make Turkey Gravy Make Ahead
- Cut 1 turkey wing into 1-inch pieces with a heavy knife.
- Melt 4 tablespoons (1/2 stick) butter in a large saucepan over medium heat. Once the foaming subsides, add the turkey pieces.
- Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Sauté until golden brown, about 15-20 minutes.
- Add 1 cup coarsely chopped celery, 1/2 cup coarsely chopped carrots, 2 cloves minced garlic. Season again with salt and pepper. Sauté until vegetables soften slightly, about 5 minutes.
- Sprinkle in 1/4 cup all-purpose flour and sauté, stirring constantly, until the flour turns light brown, about 10 minutes.
- Add 4 cups water, 2 sprigs fresh thyme, and 2 bay leaves. Whisk vigorously to prevent lumps.
- Bring to a boil, then reduce heat and simmer for 2 hours, stirring occasionally.
- Strain the sauce through a fine-mesh sieve, discarding the solids. Reserve about 4 cups of sauce.
- The sauce can be made ahead to this point. Refrigerate until ready to use.
- **To serve as-is:** Reheat gently and adjust seasonings.
- **To thicken:** Proceed to steps 12-14, 24-27 or 28-31.
- **To add pan drippings (without thickening):** Remove roasted turkey and rack from roasting pan. Place pan on stovetop over medium-high heat.
- Add 1 cup dry white wine, simmer, and scrape up browned bits with a wooden spoon.
- Remove from heat, strain the liquid, discarding solids. Let stand to separate fat. Skim off fat, reserving if desired for thickening. Add defatted pan drippings to the sauce and simmer for a few minutes.
- **To add pan drippings and thicken:** Heat 4 tablespoons reserved turkey fat in a saucepan until bubbling. Whisk in 4 tablespoons flour until smooth and bubbling (about 1 minute).
- Gradually whisk in the defatted pan drippings, then the reserved sauce.
- Simmer for 5 minutes, stirring occasionally.
- **To thin:** If the gravy is too thick, reheat and add water, turkey broth, or chicken broth until desired consistency is reached.
- Season with salt and pepper to taste.
- Serve in a warmed gravy boat.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
16g
Fat
19g
Carbs
4g
