She Strengthens

Get Ahead of the Game with This Easy Make-Ahead Gravy Recipe

Are you tired of scrambling to make gravy at the last minute on Thanksgiving? Do you want to ensure that your turkey dinner is nothing short of spectacular? Look no further! This simple make-ahead gravy recipe yields a rich, flavorful sauce that’s sure to elevate your holiday meal.

The Secret to Success: A Simple Turkey Stock

The key to this recipe lies in creating a delicious turkey stock from scratch. Start by browning turkey legs in a large pot, then add in some aromatics like celery, carrot, and onion, along with some herbs and spices. Pour in some water and let it simmer for two hours, resulting in a deeply flavored stock.

Adding Depth and Richness

Next, sauté some shallots in butter until they’re soft and fragrant, then add in some white wine to deglaze the pan. Sprinkle in some flour to thicken the mixture, and finally, whisk in the reserved turkey stock. Let it simmer until the flavors have melded together and the gravy has thickened to perfection.

Make-Ahead Magic

The best part? This gravy can be made up to four days in advance, refrigerated or frozen for later use. Simply reheat it over low heat, whisking occasionally, until it’s hot and ready to serve.

Tips and Variations

• Use this gravy to elevate your Orange, Honey, and Thyme Brined Turkey Breast or Turkey Meatloaf to new heights.
• Experiment with different herbs and spices to give the gravy your own unique flavor.
• If you don’t have turkey legs, you can use chicken or beef bones as a substitute.

Recipe Details

Yield: 3 to 3 1/2 cups
Difficulty: Easy
Total Time: 3 hours

Ingredients:

• 2 tablespoons olive oil
• 2 turkey legs
• 1 1/2 cups dry white wine
• 2 medium celery stalks, each cut into 3 pieces
• 1 medium carrot, cut into 3 pieces
• 1 medium yellow onion, quartered
• 5 fresh thyme sprigs
• 1 teaspoon whole black peppercorns
• 1 bay leaf
• 6 cups water
• 4 tablespoons unsalted butter (1/2 stick)
• 1/3 cup finely chopped shallot (from about 1 medium shallot)
• Kosher salt
• Freshly ground black pepper
• 1/3 cup all-purpose flour

Instructions:

1. Heat the oil in a large, wide pot over medium-high heat until shimmering.
2. Add the turkey legs and cook, turning occasionally, until a brown crust forms on the bottom of the pot and the legs are browned all over, about 10 minutes.
3. Add 3/4 cup of the wine and cook, scraping up the browned bits from the bottom of the pot with a wooden spoon, until the alcohol smell has burned off, about 1 minute.
4. Add the celery, carrot, onion, thyme, peppercorns, and bay leaf. Pour in the water, increase the heat to high, and bring to a simmer.
5. Reduce the heat to low and simmer until the stock has a distinct turkey flavor, about 2 hours.
6. Remove the pot from the heat. Using tongs, remove any large bone and vegetable pieces and discard.
7. Set a fine-mesh strainer over a large heatproof measuring cup or bowl with a spout and pour in the stock. Discard the solids in the strainer.
8. Melt the butter in a large frying pan over medium heat. Add the shallots, season with salt and pepper, and cook, stirring occasionally, until softened, about 5 minutes.
9. Add the remaining 3/4 cup of wine and bring to a boil. Cook, stirring occasionally, until the wine is reduced by two-thirds, about 3 minutes.
10. Sprinkle in the flour and cook, whisking occasionally, until the raw flour flavor has cooked off, about 2 minutes.
11. While whisking, slowly pour in the reserved turkey stock and whisk until incorporated and the mixture is smooth.
12. Season with salt and pepper and bring to a simmer. Cook, whisking constantly, until the gravy thickens and the flavors meld, about 8 to 10 minutes.
13. Taste and season with additional salt and pepper as needed.
14. If not serving immediately, transfer to a container with a tightfitting lid and let cool to room temperature. Cover and refrigerate up to 4 days. To reheat, place the gravy in a medium saucepan over low heat, whisking occasionally, until hot, about 10 minutes.