Description
This Make Ahead Gravy recipe yields a rich, flavorful turkey gravy perfect for holiday meals or any day you want to enhance your dishes. Using bone-in turkey pieces and fresh herbs, this homemade gravy combines careful browning, slow simmering, and a nutty roux to develop deep, savory flavors. The recipe includes options to reserve turkey meat for a heartier gravy, making it versatile and perfect for preparing in advance.
Ingredients
Scale
Meat and Seasoning
- 1-2 pounds bone-in turkey pieces (a mix of neck, leg, wing pieces)
- Kosher salt and freshly ground black pepper (to taste)
Vegetables
- 2-3 carrots (peeled)
- 2-3 ribs celery (with leaves)
- 1 yellow onion (peeled and quartered)
Liquids and Herbs
- ¼ cup dry sherry wine (optional)
- 8 cups turkey stock
- 5 sprigs fresh thyme
- 8 stems fresh parsley (with leaves)
- 2 dried bay leaves
Roux Ingredients
- ½ cup unsalted butter (1 stick)
- ½ cup all-purpose flour
Oil
- 4 tablespoons canola oil (or vegetable oil)
Instructions
- Season the Turkey: Sprinkle the turkey pieces evenly with kosher salt and freshly ground black pepper to enhance their natural flavor before cooking.
- Brown the Turkey: Heat canola oil in a large Dutch oven or saucepan over medium-high heat. Brown turkey pieces for 3-5 minutes on each side until golden, which develops rich flavor base for the gravy.
- Sauté the Vegetables: Add peeled carrots, celery with leaves, and quartered onion to the pot and cook for another 5 minutes, turning occasionally until the vegetables begin to caramelize and turn golden brown.
- Simmer Covered: Reduce heat to low, cover the pot, and cook for 15-20 minutes, stirring every 5 minutes to coax flavor from the ingredients.
- Deglaze the Pan: Scrape the bottom of the pan while slowly adding dry sherry or wine to lift browned bits. Continue scraping and then add turkey stock, stirring constantly to combine all flavors.
- Add Herbs and Boil: Add fresh thyme, parsley stems with leaves, and dried bay leaves. Increase heat to high to bring the broth to a boil, then reduce to low and simmer uncovered for 30 minutes, skimming foam off as needed for clarity.
- Strain the Broth: Pour the broth through a fine-mesh strainer into a large heatproof bowl. Shred the turkey meat from the bones and reserve ¼ to ½ of the meat for the gravy, freezing any excess for later use.
- Prepare the Roux: In a separate medium saucepan over medium-low heat, melt unsalted butter and whisk in all-purpose flour. Cook, stirring constantly, for 10-15 minutes until the roux turns a fragrant nutty brown color.
- Incorporate Roux with Broth: Whisking vigorously, slowly add 2 cups of the hot turkey broth into the roux to form a smooth mixture without lumps. Add this mixture back into the simmering broth in the large saucepan.
- Add Reserved Meat: If desired, stir the reserved shredded turkey meat into the gravy now for added texture and flavor.
- Season and Simmer: Season the gravy to taste with salt and pepper. Bring the gravy to a boil, then reduce heat to low and simmer, stirring often, until the gravy thickens, approximately 20-30 minutes.
- Cool and Store: Cover the gravy and set it aside to cool to room temperature before refrigerating or freezing for make-ahead convenience.
Notes
- Using bone-in turkey pieces adds depth of flavor to the stock, but you can substitute with chicken pieces if needed.
- The dry sherry wine is optional but adds a lovely complexity; substitute with white wine or additional stock if preferred.
- Ensure continuous stirring when making roux to avoid burning and achieve a smooth texture.
- Skimming foam during simmering helps produce a clearer broth for a more refined gravy.
- Gravy can be made up to a day ahead and reheated gently to serve.
- Reserve leftover meat for casseroles, sandwiches, or soups to reduce waste.
