Make Ahead Turkey Gravy

By kathya5084

This is a wonderful way to take some of the last-minute pressure off your Thanksgiving meal. Bring the premade gravy up to a simmer and season it with a bit of the pan drippings from the turkey roasting pan. This can be refrigerated for up to 3 days before the holiday. Most of the cooking time is the stock simmering on the stove, which doesn't require your hands-on attention.

Ingredients

• For Turkey Stock
• vegetable oil
• 4 to 5 pounds turkey parts, necks, backs and wings
• 1 package of giblets or gizzards (optional)
• 2 medium onions, quartered with skins
• 2 medium carrots, cut in thirds
• 2 celery ribs, cut in thirds
• 6 garlic cloves, unpeeled
• 1 bottle dry white wine, divided in half
• 1 cup water
• 8 cups chicken stock
• 6 sprigs fresh thyme
• 6 fresh sage leaves
• 10 peppercorns
• To make 6 cups gravy
• 6 cups of warm stock
• 6 tablespoons fat and/or butter
• 6 tablespoons flour

Details

Servings 6
Preparation time 20mins
Cooking time 240mins

Preparation

Step 1

Preheat oven to 400 degrees.
Spray large flameproof roasting pan with oil.
In a large bowl, spray carrots, celery, onions, and garlic with oil. Add salt and pepper. Toss and pour into roasting pan.
Place turkey parts, skin side up into the roaster. Spray with oil and sprinkle with salt and
pepper. Roast, until deep golden brown, about 1 1/2 hours.
Remove roasting pan from oven, and place browned turkey parts and vegetables in large stockpot.
Place roasting pan over 1 or 2 burners set at medium high heat. Add 1 1/2 cup white wine, water and bring to a boil, scraping up browned bits on the bottom of the pan with a wooden spoon, until the bottom of the pan is clean. Reduce liquid to about 1/2 cup.
Pour the wine reduction into the stockpot with the turkey parts and vegetables. Add remaining wine, 8 cups of chicken stock, peppercorns, thyme sprigs and sage leaves. Bring to a boil over high heat. Reduce heat to low and simmer partially covered until reduced by half, about 1 1/2 or 2 hours. ( or in 7 quart slow cooker on low for 8 to 10 hours)
Strain stock into a large measuring cup or container. Press the vegetables to extract any
remaining liquid.
Cool to room temperature, then cover with plastic wrap and refrigerate until fat congeals,
about 1 hour.
Skim fat from the stock and reserve. Pour the stock through a fine-mesh strainer to remove
remaining bits of fat. Discard bits in strainer. Cool to room temperature, then cover and refrigerate for up to 3 days, or go ahead and make the gravy and store for up to 3 days.

To make 4 cups of gravy
Heat 6 cups of the turkey stock. (I use the microwave)
In medium saucepan, heat the reserved fat, or butter, over medium-high heat until bubbling
Whisk in the flour and cook, whisking constantly, until combined and honey-colored, about 2 minutes. Turn heat to medium low and continue to whisk for 4 minutes.
Gradually add the warm stock and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. If gravy is too thick you can thin with stock or water.
Serve immediately or store for up to 3 days.