Chef John's Make-Ahead Turkey Gravy Video
This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.
The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.
Simply amazing! I had a 23 lb turkey with huge wings and figured why not try this since we discard the wings anyway. Well, it was the best gravy we ever had! I followed the recipe almost to the letter. The wings were quite large and yielded plenty of fat (5 Tbs) and stock. So much that I used only 2 tbs of butter. The 10 cups of water was perfect…it reduced itself to 6 cups after simmering for the 3 hours just as the recipe said it would. Seeing the assembly process on video was a huge help for us novice gravy makers. Added the flour to the fat and whisked like in the video and wala…it started to look just like Chef Johns! Slowly added the stock and watched the miracle of grave forming right before my very eyes! Thickened it up a bit with a little more simmering, added some salt and pepper, popped in the fridge…DONE! Had to email this link to everyone at the dinner. Can’t thank you enough for this first gravy success I ever had.
I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container.
Chef John has produced over 1,000 videos that walk through cooking techniques both simple and complex. You'll love seeing his 10 most popular videos.
Used the basic recipe except the garlic and the cayenne pepper - in defference to my wife's taste. I also made the recipe process a bit more complicated. First, I used 2 wings (fresh) and 2 legs (smoked). Second, I seasoned the mirepoix with salt and pepper. Third, I used a bottle of dry, white wine (one that I would gladly drink), along with enough water to cover. Fourth, I did not skim while cooking the broth. After removing the solids and straining the broth, I refrigerated it overnight. I removed the solids from the top of the gelatin, then gently warmed the removed solids - oils always rise to the top. That is how I recovered the 2 tbs. of turkey fat. Fifth, I heated the gelatinized broth to a boil, added fresh thyme, rosemary, and sage to the boil. I removed the broth from the heat, covered it with a lid, and let the herbs steep for 30 minutes. I then followed the directions for the roux, using XXX flour, 3 tbs. of butter and 2 tbs. of the reserved fat. I did not season the roux. I used two sens
With this make-ahead gravy on the menu, there's no scrambling to make gravy when the turkey comes out of the oven.
Mushroom sauce can be done with any type of stock, but I used beef stock here since I'm going to be serving with meatloaf.