Meanwhile, the entire family is milling around the kitchen asking how they can help, even though that ship sailed about four hours ago. This year, however, you’re on top of it! No running around with your hair on fire: The gravy you made weeks ago is in the saucepan heating on the stove (or in the microwave!) thanks to a little foresight.
Video: How to Make Turkey Gravy
How to Make Gravy Ahead of Time
I wanted to pack just as much flavor into this make-ahead gravy as you’d get if you were making it after roasting your Thanksgiving turkey. So, I started by roasting some turkey wings with onions, carrots, and celery in the oven. This gives the stock you’ll make, and the resulting gravy, a deep, roasted flavor. After roasting, transfer the wings and vegetables to a stock pot, deglaze the roasting pan with chicken broth, and simmer with more broth to make an ultra-rich stock for your gravy. While it definitely takes some time to roast the vegetables and make this stock, you’ll be rewarded with the most flavorful gravy you’ve ever made. Also, this whole process is more hands-off time than actual work – in other words, you can catch up on binge watching your favorite show while the stock is simmering. After cooking down the stock, you can either leave it to chill overnight, so the fat solidifies, or skim off the fat immediately to make the gravy.
How Long Does Turkey Gravy Keep?
You can refrigerate your finished gravy for up to 4 days, or freeze it for up to 4 months.
How to Reheat Gravy
When ready to serve, just reheat the gravy in a saucepan. There’s no need to thaw: frozen gravy can be reheated on the stove-top over low heat, covered with a lid. And the good news: frozen gravy made without milk or cream (like this gravy) should not separate upon reheating.
What to Do with Leftover Turkey Stock
This method makes 1 to 2 cups more stock than you will need to make 6 cups of gravy. If you want to make less gravy, adjust the proportions of stock to flour and fat according to your needs, but make all of the stock. The extra stock can be frozen for up to 4 months, or refrigerated for up to 5 days. It also comes in handy for last minute gravy or stuffing adjustments.
More Make-Ahead Thanksgiving Recipes!
Make-Ahead Mashed Potatoes Green Bean Casserole from Scratch Sausage, Sage, and Cornbread Stuffing Cranberry Sauce Pumpkin Pie
2 large turkey wings (about 4 pounds), or 4 pounds bone-in turkey thighs 2 medium onions, cut into 1-inch chunks 3 medium carrots, scrubbed and cut into 1-inch pieces 3 ribs celery, cut into 1-inch pieces 2 to 3 cloves garlic 2 tablespoons olive oil 8 cups chicken or turkey broth, divided 3 cups water 3 sprigs fresh parsley 3 sprigs fresh thyme 1 bay leaf
For the gravy:
1/2 cup turkey fat, reserved from roasting the turkey wings or thighs 1/2 cup all-purpose flour 4 cups turkey stock (above), plus more if needed 1 teaspoon kosher salt Freshly ground black pepper, to taste
Roast the turkey and vegetables, tossing and flipping occasionally, for up to 1 1/2 hours, or until the meat and vegetables are well browned. Pour 2 cups of the chicken or turkey broth into the bottom of the roasting pan and set the pan over medium heat. Bring to a boil and stir with a flat wooden spoon to scrape up and release the brown bits. Pour the broth, including any accumulated fat from the pan or vegetables that stuck to the bottom, into the pot with the turkey and vegetables. Add the remaining broth, water, parsley, thyme and bay leaf. Bring the stock to a boil over medium heat. Adjust the heat, so the stock maintains a gentle simmer. Simmer for 2 hours. Set a large strainer over a large container, and strain the stock into it. When the stock settles, skim off the fat with a ladle, transfer it to a bowl, and reserve it for making the gravy. Alternatively, if time permits, refrigerate the stock overnight. The fat solidifies and is easier to remove. Also, don’t be surprised if your stock turns into jelly overnight in the fridge. That’s a good thing! Spoon 1/2 cup of the reserved turkey fat into a large saucepan and set the pan over medium heat. Slowly whisk in the flour, and cook, stirring, for about 2 minutes to cook the flour. Add additional stock, if you like, to bring the gravy to the consistency you prefer. Add the salt and pepper and taste. Add more salt and pepper to your liking. Refrigerate for up to 4 days or freeze for up to 4 months. Reheat in a saucepan when ready to use. Frozen gravy made without milk or cream should not separate upon reheating.
