Making Turkey Gravy
This is great “make-ahead” turkey gravy recipe which can give you more free time in the kitchen to prepare other meals for Thanksgiving.
It requires a bit of time, that’s why it’s better to prepare it ahead.
And what is the secret?
You will need:
- 2 shopped carrots
- 1 large onion chopped
- 2 ribs of chopped celery
- 2 large turkey wings
- 2 -3 teaspoons vegetable oil
- 2-3 tablespoons cold water
- 10 cups cold water
- 4 sprigs fresh thyme (some like oregano or basil)
- 3 tablespoons butter
- 2 cloves garlic (don’t miss that out)
- 1/2 cup all-purpose flour
- 1 pinch cayenne pepper (to ad a little bit of drama into the taste)
- salt and ground black pepper
The preparation will take you only 20 min, but the cooking will be approx. 4 hours.
- Preheat oven to 400 degrees F (200 degrees C)
- Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss well to coat the vegetables
- Place turkey wings on top of vegetables
- Place the roasting pan into the preheated oven, and cook until the turkey wings are well browned(but not burned), and check if vegetables are caramelized and softened (this takes to 45 to 60 minutes from the beginning)
- When they’re done, carefully transfer the turkey wings and vegetables into a large stockpot
- Place the roasting pan over a stove top burner on medium heat
- Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits left
- Additionally, transfer the mixture to the stockpot and add the 10 cups of cold water, thyme(oregano, basil) and garlic
- Slowly bring turkey wing mixture to a boil
- Reduce heat to low and let it simmer, uncovered until meat falls off the bone for at least 3 hours
- Then, skim off turkey fat throughout the process and set aside 2 tablespoons
- Strain the turkey stock and reserve 6 cups of stock, and don’t forget to discard all the solids
- When you finish the previous step, heat the butter and 2 tablespoons reserved turkey fat in a large saucepan over a medium heat
- Sprinkle in all-purpose flour and cook by whisking continuously, until it begins to smell like cooked pie crust, for about 2 – 3 minutes
- Then, slowly pour in turkey stock, whisking continuously
- Increase heat to high and simmer until it’s thick and warmed through for at lest 5 minutes
- At the end, don’t forget to season the gravy with salt, black pepper, and cayenne pepper
And that’s it.
It can surely take a while to prepare the turkey gravy, but at least you’ve done it ahead, so you can have more time to prepare the rest of the dinner menu and welcome Thanksgiving fully prepared.
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