Make-Ahead Turkey Gravy.....Mmmm

17 years ago

Woddie2's Make-Ahead Turkey Gravy stock is simmering on my stove and my house smells amazing. The components smelled great in the roasting stage, but now that I've added the wine and fresh thyme it's intoxicating.

Doing this ahead has eased my prep anxiety and I'm so grateful to those who recommended it.

I salted my fresh turkey and it's in the fridge per Ann T's method. So glad I discovered this site before Thanksgiving!

Sort by:Oldest

Comments (4)

3katz4me
17 years ago
I'm making this too - first time - the aroma is wonderful! I love the idea of doing this ahead of time - plus we're making the turkey on the grill which yields mixed results on the gravy.....
phyl345
17 years ago
where would i find woodie's recipe?????

thanks, phyl
Related Discussions
What do you make ahead and what do you make at the last minute?
Q
Comments (7)
Guess because of the farm and time being a premium as well as oven space we got use to a lot of things made ahead. We usually have 12-15 people. I make my desserts (cakes, pies but not the Pistachio Salad) ahead and freeze them. Definitely make the cranberry relish ahead and after letting it set a day freeze it. It gets better with time.(Usually make several gallons for the rest of the year.) Sometimes I'll make up my crescent rolls and freeze them before baking but they are better fresh Then the night before I make up all my casseroles, (squash, sweet potatoes, onion, etc._ and get them ready and in the dishes. Cover them with foil and mark the temp and cooking time on them and put them in the frig. On TD I start at about 4 am. I mix up my stuffing, and get the turkey going. I cook my ham in my roaster, the turkey in the gas oven and the last 2 hours I'll use the electric oven to cook the casseroles. Veggies like corn, peas, mashed potatoes are last minute. Mom makes her Waldorf salad :-/ last minute usually so it doesn't get watery. Some of the family and friends I don't get to see very often so I'd rather be visiting with them instead of trying not to miss something in a recipe listening into all the fun in the other room or measuring while trying to have a conversation. (Not one of my strong suits. I always leave something out when I'm talking to somebody and cooking) It's not all fresh but a lot of the folks that come fix dinner out of a TV dinner box so they're always happy and stuffed with the fare that's put on the table. And I get to spend time with everyone.
...See More
Woody's Make Ahead Gravy - HELP!
Q
Comments (3)
It will turn back to liquid as it heats, no worry. The gelatinous nature just means that it will be rich, as home made stock should be. The thin layer on top is fat. You can scrape it off. Don't worry if you scrape a little stock off with it, when you heat it before mixing in the flour, it will evaporate and leave it's flavor behind. The darker layer at bottom just contains the "sediment"...again, don't worry. Were you trying to make clear broth, there are things you could do to remove the sediment, but for gravy there is no need. Just in case...if your gravy should form lumps, despite vigorous whisking, just use a stick blender or if you don't have one, a regular blender, to puree them out. The gravy will likely thicken more if you refrigerate it, so when you reheat, be sure to do so over a fairly low heat and stir occasionally so you don't scorch it after all your work.
...See More
Make Ahead Turkey Gravy
Q
Comments (5)
Thank you all. Sharon, this started with roasting "pieces and parts". I did actually end up with more fat than i thought i would. But it is kind of tasteless? That doesn't sound right. lol. It lacks taste. In prior years, I think it has had more of a wine flavor - which i liked. Oh well. It is done and there is much to be said for that. Thank you again.
...See More
make ahead stuffing/dressing?
Q
Comments (19)
Liz, this is the recipe that I use for the slow-cooker. I posted it back in 2011 I made Slow-Cooker Dressing last year for Christmas, and again this year for our Canadian Thanksgiving. It's the "only" way I'll make it from now on. I always add cooked rice to my stuffing/dressing, as well. Slow-Cooker Stuffing/Dressing 1 cup butter or margarine 2 cups chopped onion 2 cups chopped celery 1/4 cup chopped fresh parsley 12 cups dry bread cubes 1 teaspoon poultry seasoning 1 1/2 teaspoons dried sage 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper 4 1/2 cups chicken broth, or as needed 2 eggs, beaten Melt butter or margarine in a skillet over medium heat. Cook onion, celery, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Spray slow-cooker with non-stick spray and transfer mixture to slow cooker. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 6 hours.
...See More
shaun
17 years ago
Where? Where?
shaun
17 years ago
Found it!!

Make-Ahead Turkey Gravy

Makes about 2 quarts

For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers.

6 turkey drumsticks, thighs, or wings
reserved turkey giblets
reserved turkey neck
2 carrots , chopped coarse
1 head garlic , halved
2 ribs celery , chopped coarse
2 onions , chopped coarse
Vegetable oil spray
10cups low-sodium chicken broth
2 cups dry white wine
12 sprigs fresh thyme
1/2 cup all-purpose flour
Table salt and ground black pepper

1. Adjust oven rack to middle position and heat oven to 450 degrees. Place giblets, neck, drumsticks, carrots, celery, onions, and garlic in roasting pan, spray with vegetable oil, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 1/2 hours.

2. Transfer contents of roasting pan to Dutch oven. Add broth, wine, and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap, and refrigerate until fat congeals, at least 2 hours.

3. Using soup spoon, skim fat and reserve. Heat 1/2 cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen for up to 2 months.) Reheat gravy in saucepan over medium heat until bubbling.

Make-Ahead Turkey Gravy.....Mmmm

Comments (4)

3katz4me

phyl345

Related Discussions

shaun

shaun

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US