Why stress about how to make the perfect turkey gravy on Thanksgiving Day when you can make this easy recipe weeks in advance and freeze it? Just thaw this turkey gravy (a day ahead) in your refrigerator, heat it on the stove and thicken it (instructions below).
Voila! Homemade turkey gravy without any of the hassle.
Why We Have So Much Trouble with Turkey Gravy
Most professional chefs recommend that you make turkey gravy with the pan drippings from the turkey. But there are two problems with that. First, there are usually too few pan drippings to flavor a gravy that will serve enough people. So you end up adding chicken broth or water, and then the gravy tastes, well, bland.
The second problem is by the time you get the pan drippings, everyone is so hungry and expectant, you rush through making the turkey gravy, and you end up with lumps. With this recipe, you get all the turkey flavor from turkey wings, plus a nice bouquet of aromatic vegetables, and you can do all the work when you have time. All you have to do at the last minute is heat it up and thicken it.
Make Ahead Turkey Gravy
Ingredients
- 1 Tbsp. canola oil
- 4 turkey wings
- 2 large onions, quartered (you can leave the skin on if you like)
- 3 large carrots, cut into chunks (washed, but not peeled)
- 4 stalks of celery, washed and cut into chunks (include leaves)
- 1/4 cup white wine
- 6 cups chicken broth
- 3 cups water
- 2 cloves garlic
- 1 sprig fresh rosemary
- 4-5 leaves of fresh sage
- 3 Tbsp. unsalted butter, at room temperature
- 3 Tbsp. all-purpose flour
*Important Note: Do not use a nonstick pot for this recipe. You want to get the brown bits on the bottom of the pan. That's what adds the most flavor.
Directions
1. Heat oil over medium-high heat in a large soup pot or dutch oven. Add turkey wings. Brown on all sides (about 10 minutes). Remove to a plate.
2. Add onions, carrots, and celery to pot. Cook, stirring occasionally, until browned, about 5 minutes. Add white wine to pot and scrape up brown bits off the bottom ("yum yums," as Emeril calls them).
3. Return turkey wings to the pot. Add broth, water, garlic, rosemary and sage. Bring to a boil, then reduce heat to medium-low. Let simmer 1 hour.
4. Remove from heat. Strain into a pot if using right away. Otherwise, strain into a large storage container. Discard solids. Allow to cool and skim off fat.
5. If making in advance, seal tightly and store in freezer up to 3 months. Defrost overnight in refrigerator. Heat on stove and proceed to step 6.
6. Mix softened butter and flour together in a small bowl to make a paste. Add to warmed gravy to thicken.
Serve warm with turkey. Click here for more Thanksgiving recipes.
