MAKE-AHEAD TURKEY GRAVY
I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container.
Provided by SUE1956
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 2h30m
Yield 32
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
- Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
- Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
- In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.
Nutrition Facts : Calories 58.9 calories, Carbohydrate 3.2 g, Cholesterol 15.2 mg, Fat 2.8 g, Fiber 0.3 g, Protein 4.9 g, SaturatedFat 1 g, Sodium 17.7 mg, Sugar 0.4 g
RICH MAKE-AHEAD TURKEY GRAVY
If you're like me, I can't stand the last minute rush and expectations in making the turkey gravy. You have one shot and it better be good! Well, this takes out all the stress of that last minute dash. Can be frozen or refrigerated for five days. This is honestly the best turkey gravy I've ever had. You dirty a few pots and pans, but it sure beats the last minute rush Thanksgiving Day. Let me know what you think. Bon appetite!
Provided by john.jacoby
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes
Time 3h
Yield 18
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place the turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until the turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting pan over 2 stove burners on medium-high heat, then pour the white wine into the roasting pan. Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.
- Pour chicken broth and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.
- Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.
Nutrition Facts : Calories 111.4 calories, Carbohydrate 5.2 g, Cholesterol 25.5 mg, Fat 4.7 g, Fiber 0.5 g, Protein 7.9 g, SaturatedFat 1.7 g, Sodium 250.4 mg, Sugar 1.2 g
MAKE-AHEAD TURKEY GRAVY
If you're trying to get ahead of the holidays, you can check gravy off your day-of to-do list. This simple gravy is made with turkey stock (if you happen to have it) or chicken broth, and enriched with a roasted turkey wing, leg or neck. For chicken gravy, you can use leftover wings or bones from a roasted chicken.
Provided by Food Network Kitchen
Categories condiment
Time 1h45m
Yield about 4 cups
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Put the turkey pieces on a rimmed baking sheet, and sprinkle lightly with salt and pepper. Roast until browned and cooked through, about 30 minutes.
- Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan. Add the stock, thyme and bay leaves. Bring to a simmer, then cook for 30 minutes to enrich the stock with roasted-turkey flavor. Strain the liquid into a heat-safe bowl, and keep warm.
- Melt the butter in the saucepan over medium-high heat. Add the flour, and whisk until the mixture is smooth, toasted and a deep golden brown. Slowly pour in the warm broth, whisking continuously, and continue whisking until the mixture comes to a simmer. Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5 minutes more. Season to taste with salt and pepper.
- Let the gravy cool to room temperature. Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks.
- To serve, reheat the frozen gravy in a saucepan or a microwave. Be sure to whisk vigorously as the gravy heats up to keep lumps from forming. Adjust the seasoning as needed.
MAKE-AHEAD TURKEY AND GRAVY
Ease the holiday time crunch with a make-ahead turkey recipe that's ready to serve when you are. It's a great choice for potlucks, too. -Marie Parker, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h5m
Yield 16 servings (2-1/2 cups gravy).
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place turkey on a rack in a roasting pan, breast side up. Sprinkle with poultry seasoning and pepper. Tuck wings under turkey; tie drumsticks together., Roast, uncovered, 30 minutes. In a 4-cup measuring cup, mix broth, herbs, lemon peel and juice, and garlic; pour over turkey. Roast, uncovered, until a thermometer inserted in thickest part of thigh reads 170°-175°, 3 to 3-1/2 hours, basting occasionally with broth mixture. Cover loosely with foil if turkey browns too quickly., Remove turkey from pan; let stand at least 20 minutes before carving. Skim fat from cooking juices., To freeze: Carve turkey and place in shallow freezer containers. Pour cooking juices over turkey; cool slightly, about 1 hour. Cover and freeze up to 3 months., To serve: Partially thaw turkey in refrigerator overnight. Preheat oven to 350°. Transfer turkey and cooking juices to a large baking dish. Pour 1-1/2 cups broth over top. Bake, covered, until a thermometer inserted in turkey reads 165°, 50-60 minutes., To prepare gravy: Remove turkey to a platter, reserving broth mixture; keep warm. In a saucepan, melt butter over medium heat; stir in flour until smooth. Gradually whisk in broth mixture; bring to a boil, stirring constantly. Cook and stir until thickened, about 2 minutes. Serve with turkey.
Nutrition Facts : Calories 480 calories, Fat 22g fat (7g saturated fat), Cholesterol 218mg cholesterol, Sodium 434mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 64g protein.
MAKE-AHEAD TURKEY GRAVY
My family loves gravy, so I can never have enough homemade gravy on hand for a holiday dinner. The base for this one is prepared with turkey wings and can be prepped in advance. -Linda Fitzsimmons, Fort Edward, New York
Provided by Taste of Home
Time 2h25m
Yield 4-1/4 cups.
Number Of Ingredients 9
Steps:
- Place turkey wings and onions in a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 1-1/4 hours, turning once., Transfer wings and onions to a Dutch oven. Add 6 cups broth, carrots, celery and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Strain; discard wings and vegetables. (Can be made ahead to this point and stored in the refrigerator for up to 2 days.) Skim fat from cooking liquid. Add enough remaining broth to measure 3-1/2 cups; set aside., In a large saucepan, whisk flour and remaining broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter and pepper.
Nutrition Facts : Calories 61 calories, Fat 2g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 234mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
THE BEST (DO-AHEAD) TURKEY GRAVY
Thought I'd post this recipe I found in the Nov. 2002 issue of Good Housekeeping magazine early (for those who don't suscribe). I have always made my turkey gravy (in large quantities) in advance of cooking Thanksgiving dinner (only so many burners, and limited oven space available on "turkey day"). I'm posting this recipe because I think its better than the one I've used for years, and any "short cut/advanced prep" that frees up oven/burner space on "turkey day" is a big help to me, so I wanted to share it with all my Zaar friends :) This recipe can be prepared up to 3 days in advance of serving, and reheated in the microwave when needed. BTW: Turkey wings can usually be had at a major discount at most supermarkets/butchers prior to the holidays, since they frequently remove the wings when they "package" the breast roasts. Ask your poultry supplier/butcher to put some aside for you ;)
Provided by Dee514
Categories Sauces
Time 1h40m
Yield 6 Cups (approx)
Number Of Ingredients 11
Steps:
- In deep 12 inch skillet, heat oil over medium-high heat until hot.
- Add turkey wings and cook 10 to 15 minutes or until golden on all sides.
- Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.
- Transfer turkey and vegetables to a large bowl.
- Add wine to skillet, and stir until browned bits are loosened.
- Return turkey and veggies to skillet.
- Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
- Reduce heat to medium-low; simmer, uncovered, 45 minutes.
- Strain into an 8-cup measure or a large bowl; discard solids.
- Let broth stand a few seconds until fat separates from meat juice.
- Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
- Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.
- Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.
- Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.
- At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.
- Gravy can be reheated in microwave prior to serving.
MAKE-AHEAD TURKEY GRAVY
Provided by Katie Lee Biegel
Categories condiment
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a small bowl, combine 2 teaspoons salt, the garlic powder, onion powder, sage and pepper. Use to generously season the turkey wings on all sides and use any extra to season the carrots, celery and onion.
- Place the turkey wings and vegetables in a Dutch oven and bake, uncovered, 1 hour and 15 minutes.
- Transfer the Dutch oven to the stovetop on medium-high heat. Add the stock and bay leaves. Use a wooden spoon to break up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to low and cover. Simmer 1 1/2 hours.
- Remove the turkey wings and use a mesh strainer to separate the vegetables from the broth. Use a spoon to press out any liquid from the vegetables. Use a gravy fat separator (optional, but I like to do this step because I find the extra fat can cause the gravy to separate) or skim off the excess fat.
- In the same Dutch oven, melt the butter over medium heat. Stir in the flour and cook until it starts to turn golden brown, 2 to 3 minutes. Slowly whisk in the reserved broth, sherry and Worcestershire. Simmer until it thickens, 8 to 10 minutes. Taste and add salt and pepper if necessary. If you have any lumps, pass through a fine mesh sieve. Let cool completely and refrigerate or freeze until use.
- Reheating Instructions: You may need to add a few tablespoons of stock and whisk vigorously to thin out the gravy.
MAKE AHEAD TURKEY GRAVY
This recipe is from Women's Day Magazine 11/1999. It's a life saver for me, it takes some of the stress from Thanksgiving Day.
Provided by Dona England
Categories Very Low Carbs
Time 2h30m
Yield 6 cups
Number Of Ingredients 9
Steps:
- Heat oven to 400°F.
- Arrange wings in a single layer in a large roasting pan.
- Scatter onions over top.
- Roast 1 1/4 hours until wings are browned.
- Put wings and onions in a 5-6 quart pot.
- Add water to roasting pan and stir to scrape up any brown bits on the bottom.
- Add the brown bits to the pot.
- Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
- Bring to a boil.
- Reduce heat and simmer uncovered 1 1/2 hours.
- Remove wings to cutting board.
- Save wing meat for another use if you wish, or discard.
- Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
- Discard vegetables.
- Skim fat off broth and discard.
- If time permits, refrigerate broth overnight to make fat skimming easier.
- Whisk flour into remaining 2 cups broth until well blended.
- Bring broth in pot to a gentle boil.
- Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
- Stir in butter and pepper.
- Serve now or freeze up to 6 months.
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