Sauces & Stuff
Make-Ahead Turkey Gravy
Our Make-Ahead Turkey Gravy is worth the long cook time. This recipe is made from scratch making it incredibly flavorful.
FOR THE STOCK, HEAT:
FOR THE GRAVY, MELT:
Preheat oven to 375°.
For the stock, heat oil for the stock in a roasting pan over medium-high on top of the stove. Add turkey pieces, celery, onion, and garlic, sauté until browned, then transfer pan to the oven. Roast 45 minutes, turn turkey pieces over, and roast 45 minutes more. Add broth and roast until reduced to 8 cups, about 1 hour; strain stock, discarding solids. (May be made 2–3 days ahead and chilled. Skim off fat before proceeding.)
For the gravy, melt butter for the gravy in a large saucepan over medium heat. Whisk in flour, cook 1–2 minutes, then whisk in prepared stock until smooth. Bring to a boil, cook 2 minutes, then reduce heat to medium-low and simmer 10 minutes. Finish with vinegar, salt, and pepper.
Sauté turkey pieces and vegetables on top of the stove before transferring to the oven to roast.
After turkey and vegetables have roasted 1 1/2 hours, add the broth then roast 1 more hour.
Whisk flour into melted butter to make a roux [ROO], then whisk in turkey stock. Simmer to thicken.
Per 1/3 cup
% Daily Value*
Total Fat 6g 9%
Sodium 33mg 1%
Carbs 4g 1%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.