Make-Ahead Turkey Gravy

Make-Ahead Turkey Gravy is a sauce that serves 4. One portion of this dish contains roughly 30g of protein, 33g of fat, and a total of 476 calories. For $1.78 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 645 people found this recipe to be delicious and satisfying. Head to the store and pick up dried bay leaves, kosher salt, fresh thyme, and a few other things to make it today. From preparation to the plate, this recipe takes around 1 hour and 45 minutes. It is brought to you by Foodnetwork. With a spoonacular score of 68%, this dish is good. If you like this recipe, take a look at these similar recipes: Sara Moulton’s Best Make-Ahead Turkey Gravy & carving turkey tips, Make-Ahead Turkey Gravy, and Make-Ahead Turkey and Gravy.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 85 minutes

 

Ingredients:

2 dried bay leaves

1/2 cup all-purpose flour

5 fresh sprigs thyme

Kosher salt and freshly ground black pepper

8 cups homemade turkey stock or low-sodium chicken broth

1 pound turkey wings, legs or neck pieces, cut into small pieces

1 stick (8 tablespoons) unsalted butter

Equipment:

oven

baking sheet

sauce pan

bowl

whisk

microwave

Cooking instruction summary:

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.

 

Step by step:


1. Preheat the oven to 400 degrees F.

2. 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.

3. Transfer the roasted turkey pieces to a medium saucepan; scrape up any brown bits from the baking sheet, and add them to the saucepan.

4. 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.

5. Melt the butter in the saucepan over medium-high heat.

6. 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.

7. Let the gravy cool to room temperature.

8. Transfer it to an airtight container or resealable plastic freezer bag, label and date, and freeze for up to 2 weeks.

9. 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.


Nutrition Information:

Quickview
476k Calories
30g Protein
32g Total Fat
17g Carbs
10% Health Score
Limit These
Calories
476k
24%

Fat
32g
50%

  Saturated Fat
17g
107%

Carbohydrates
17g
6%

  Sugar
0.67g
1%

Cholesterol
190mg
64%

Sodium
603mg
26%

Get Enough Of These
Protein
30g
60%

Vitamin B3
13mg
65%

Selenium
38µg
54%

Vitamin B12
2µg
42%

Phosphorus
348mg
35%

Zinc
4mg
30%

Vitamin B2
0.47mg
28%

Vitamin B6
0.47mg
24%

Copper
0.44mg
22%

Iron
3mg
17%

Potassium
588mg
17%

Vitamin A
810IU
16%

Vitamin B1
0.18mg
12%

Vitamin B5
1mg
10%

Manganese
0.2mg
10%

Folate
35µg
9%

Magnesium
27mg
7%

Calcium
60mg
6%

Vitamin E
0.8mg
5%

Vitamin D
0.76µg
5%

Vitamin C
2mg
2%

Fiber
0.61g
2%

Vitamin K
2µg
2%

covered percent of daily need
Widget by spoonacular.com

 

Suggested for you

Dark Chocolate Truffles
S’mores Ice Cream Sandwiches and a Huge #Giveaway #IceCreamWeek
Healthy Gluten Free Quinoa Muffins
Grilled Taco and Lime Chicken for Tacos
Chocolate Cookie Ice Cream Sandwiches
Sausage and Pepper Sandwiches
Hawaiian Stone Sour
Chipotle Cheese Fondue with Homemade Pretzels
Chicken Caprese Pasta Salad
Brown Sugar Pecan Coffee Cake with Chai Spices
Food Trivia

The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat by placing fresh meat under their saddles. All the bouncing squeezed fluids from the meat, and the horse's sweat salted the meat and removed more moisture. When the warrior stopped to eat, they had a dried and salted meal.

Food Joke

Chuck Norris twists off European beer caps.

Popular Recipes
Peanut Butter Caramel Shortbread Bars {millionaire bars}

Crazy for Crust

Chickpea Miso Gravy Bowl with Sweet and Tangy Portobello Mushrooms

Oh She Glows

Pumpkin Fluff Donut Salad

Inside BruCrew Life

Cookies N’ Cream Cupcakes

Lifes Ambrosia

Sweet and Sour Soba Noodles

My Whole Food Life