Make Ahead Turkey Gravy

hi again it's donna your homegrown gourmet part of the gourmet or good enough team with my sister diane today i want to share with you my thanksgiving game changer that's right it is my make ahead turkey gravy why do i say game changer my biggest frustration on thanksgiving day is trying to get that gravy done just at the time when there's a lot of commotion going on dinner is ready we're almost ready to sit down i'm busy at the stove trying to get the right gravy consistency in the meantime hey all the uncles and nephews are sitting on the couch watching football games get over there it's time to eat where the little kids are supposed to be at the kids table rolls out of the oven they're burning and here's me trying to get the perfect gravy i don't have time for that well i have this perfect turkey gravy that i can make one two three months ahead of time put it in my freezer i know i always have enough gravy it's always delicious and i want to share that recipe with you now so let's get started i have my oven preheating at 400 degrees i'm taking a roasting pan this is a little large for today but it's the only size i have i have some carrots celery and onion and i'm just cutting this up these are already cleaned and scrubbed i'm leaving the skin on there's no need to take it off so i'm going to put that in the bottom of the roasting pan the celery goes in along with the onions and just rough chop uh these things act like a bed for the turkey so that goes in and i'm just gonna slice my onion in half give it a really really rough chop onion goes in i'm gonna mix a little bit of vegetable oil maybe a couple tablespoons i'm just gonna use my hands mix it all together break up the onion a little bit okay what we're doing is we're trying to create a bed for our turkey wings to sit on and these are just two really nice sized turkey wings and that's the great part about making this because right around the holidays you can always find fresh turkey and turkey wings okay they're not very expensive there's a lot of fat in there so when we roast them that fat is going to render and it's going to give us a lot of flavor for our gravy so this is going to go in the oven 400 for about 40 45 minutes until everything is nice and caramelized so i've taken the turkey and vegetables out of the oven and now what i'm going to do is take the turkey put them in my stockpot i'm going to scoop up all the vegetables they go in the stockpile as well let's get that in there i'm going to take the roasting pan over to the oven and we're going to deglaze it i have the roasting pan on my stove top and i've turned the heat on all i'm going to do is add a little bit of water bring that up to a quick boil and then we're going to scrape all those good bits off try to get every last bit there's two reasons why we do this first of all there's tons of flavor in those uh bits and pieces and also this really helps to keep my clean my pan so uh cleanup is going to be a breeze okay that is sufficient i'm going to move this off the heat and bring over my stock pot i heat up on that and i'm going to put in my juices from the roasting pan that goes in look how nice and clean that pan is and then i'm going to cover this with enough water we're going to bring it up to a boil i have about nine cups of water in here so that's gonna go up very high we're gonna try to bring it up to a boil oops i almost forgot i like to put in a couple smashed cloves of garlic and some fresh thyme there these are purely optional so once our stock has come to a full boil like this i immediately want to reduce the heat and let this simmer gently until the meat falls away from the bone our turkey stock is done it has cooked for about four hours i allowed it to cool for about a half an hour and now we're going to go ahead and strain it we're going to go ahead and discard all the solids we don't need those so now i'm going to take my stock put it in the refrigerator and allow it to cool that way the fat will solidify and i can use that in order to make my roux for the gravy make our turkey gravy we need to make a roux and i am going to use some of the turkey fat i'm adding let's see four tablespoons of turkey fat two tablespoons of butter and i'm going to heat that up to make a roux you want to use equal parts flour and fat i have four cups of turkey stock so for each cup one and a half tablespoons flour one and a half tablespoons fat so we're gonna heat that up to this i'm going to add six tablespoons of flour [Music] we want to cook the flour and the butter and fat together for about two to three minutes okay it's been a couple minutes it has sufficiently cooked out the flour taste i'm going to add a little bit of my turkey stock maybe about a cup mix this in really well and then slowly add more the good thing about making this ahead of time is because it's a flower based gravy it freezes really well so this will keep two to three months in the freezer you can keep it in your refrigerator maybe two days before thanksgiving that's four cups of turkey broth i'm going to whisk this vigorously and then once it reaches that boiling point that's about as thick as it's going to get now if it's too thick i can add more stock if it's too thin well i can make i can add a little bit more flour but i would mix the flour with um maybe one tablespoon at a time with a couple tablespoons of cold water and mix it really well before i add it back to the hot stock i like to switch from whisk to spoon because i like to get in those corners okay i have this on a medium low heat and we're just gonna gently stir until it comes up to to a boil my son and daughter-in-law are hosting thanksgiving this year and this will be a very nice surprise for them they won't have to be frustrated thanksgiving worrying about making the gravy because it will already be done okay so we have reached the boiling point and look at the texture of this gravy this is the most beautiful it's velvety it's smooth look at that oh wow i love it okay so i'm going to shut it off all that's left to do is add my seasonings and i'm going to cool it and put it in containers freeze it and take it to my sons for thanksgiving perfect you

Channel: Gourmet or Good Enough

Views: 72,910

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Id: THMACNKeIoM

Length: 9min 17sec (557 seconds)

Published: Mon Nov 15 2021