Chef John's Make-Ahead Turkey Gravy
Description
Flavorful turkey fond is used in Chef John's fantastic recipe for simple, make-ahead Thanksgiving gravy that's rich, smooth, and a huge timesaver.
Ingredients
•
1 large onion, chopped
•
2 carrots, chopped
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2 ribs celery, chopped
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2 teaspoons vegetable oil
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2 large turkey wings
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2 tablespoons cold water
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10 cups cold water
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4 sprigs fresh thyme
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2 cloves garlic
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3 tablespoons butter
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1/2 cup all-purpose flour
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1 pinch cayenne pepper, or to taste
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salt and ground black pepper to taste
Directions
1
Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C).
2
Combine onion, carrots, celery, and oil in a large roasting pan; toss to coat. Place turkey wings on top of vegetables.
3
Roast in the preheated oven until turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
4
Transfer turkey wings and vegetables to a large stockpot.
5
Place the roasting pan over a stovetop burner set to medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits.
6
Pour mixture into the stockpot and add 10 cups cold water, thyme, and garlic.
7
Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process, reserving 2 tablespoons.
8
Strain turkey stock and reserve 6 cups stock; discard all solids.
9
Heat butter and reserved turkey fat in a large saucepan over medium heat. Whisk in flour and cook until it smells like cooked pie crust, 2 to 3 minutes.
10
Slowly pour in reserved turkey stock, whisking constantly.
11
Increase heat to high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt, and black pepper.
12
Serve and enjoy!