MAKE-AHEAD TURKEY GRAVY
Rate This Recipe
Searching for a way to save time on Thanksgiving and reduce the last-minute kitchen stress? Make-Ahead Turkey Gravy is a wonderful and tasty way to make the complications of the big feast just a little bit easier.
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 2 tablespoons white wine, Sherry or Brandy
- 3 cups chicken or turkey broth or stock, warmed in a saucepan
- 1/4 cup heavy cream (optional)
- Salt and pepper, to taste
- A few tablespoons pan drippings from the roasting pan
- Over medium heat, heat the butter until melted. Add the flour and cook, stirring constantly, for 3 minutes, to remove the raw taste from the flour and begin to caramelize the mixture.
- Add the alcohol and whisk to incorporate. Simmer for 30 seconds. Then gradually add the stock, whisking constantly. (Stop at 2 cups of stock and add more later as needed.) Bring the gravy to a boil, then simmer, stirring often, until the gravy has an even consistency and the desired thickness.
- Whisk in the cream, if using, and salt and pepper to taste. Cook for a minute or two more, then let cool and refrigerate until needed.
- To serve, bring the gravy back to a simmer over low heat (add additional warm stock, if needed, to thin the gravy). Strain the drippings from the roasting pan that you roasted the turkey in and skim off any fat (or use a fat separator). Add the drippings to the prepared gravy. Adjust the seasonings and serve piping hot.
- If you like, start out with a few tablespoons of minced shallot in the pan.
- For a mushroom gravy, sauté sliced mushrooms with the shallot, then proceed with the gravy recipe.
- Add freshly chopped herbs, such as parsley or thyme.