Cooking Lesson #1105 Make Ahead Real Turkey Gravy

…from the Perspectives’ Kitchen Holiday Collection

How you doin’? I got a phone call last week from a lady who got stuck on one of our recipes. It became very clear to me that she hadn’t read the recipe through before starting to make her cake.
 
I advise everyone working with our recipes to read the recipe all the way through before starting—it only takes a minute or so.
 
From now on all of my recipes will start with, Read the recipe all the way through before starting. Measure all ingredients and have at your side. That way you will be able to fully understand any tips from my ChefSecret and any other notes that will help you successfully achieve the best tasting food.
 
Okay, let’s talk about the Thanksgiving Feast. Over the next several recipes I will help you prepare the best Thanksgiving Feast ever. I will walk you through some of my favorites that I love to serve for this special day to my friends and family.
 
Please, please, please don’t buy one of those packets of turkey gravy. Even worse, don’t waste your money on the bottled gloppy stuff. It’s easy to make your own Turkey Gravy from scratch and you can do it a day (or a few) ahead of time to make sure you don’t over stress your range top.
 
My Make Ahead Real Turkey Gravy looks and tastes much better than those frantic, last-minute versions. This savory gravy is made with roasted vegetables,  turkey wings and other parts before you roast your turkey on the big day. Doing this ahead of time frees up valuable kitchen time and space needed for all the other dishes of your Thanksgiving meal.
 
You can make my Thanksgiving gravy up to four days in advance. Store in an airtight container in the refrigerator and reheat, stirring often, on the stove. You can also freeze this gravy for up to three months. Transfer to airtight freezer bags, squeezing out as much air as possible, and freeze flat. Thaw in the refrigerator and reheat on the stove.
 
I chilled it so the fat would solidify on top to make it easier to skim it off. It makes things so much easier to just take the fat off and use that for the roux adding great depth of flavor.
 
My Make Ahead Real Turkey Gravy is perfect for pouring over sliced turkey, stuffing and mashed potatoes… or pretty much anything else! Make a double recipe so you have enough for leftovers.
 
Prep time:  15 minutes
Cook Time:  4 hours
Yield:  8 servings
 
Ingredients 
1 cup chopped white onion
1 cup chopped carrots
1 cup chopped celery
2 teaspoons vegetable oil
2 large turkey wings, diced heart and gizzard (do not use the liver)
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
4 tablespoons minced garlic
3 tablespoons unsalted butter
1/2 cup all-purpose flour
1 pinch cayenne pepper, or to taste
Kosher salt and fresh-ground ground black pepper to taste
 
Directions

1. Read the recipe all the way through before starting. Measure all ingredients and have at your side.
2. Preheat an oven to 400° F.
3. Combine the onions, carrots, celery and oil in a large roasting pan; toss to coat. Place turkey wings and parts on top of vegetables.
4. Roast in the preheated oven until turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
5. Transfer turkey wings and vegetables to a large stockpot.
6. Place the roasting pan over a stovetop burner set to medium heat. Pour 2 tablespoons cold water into the pan and bring it to a boil, scraping up and mixing in any browned bits (that where the flavors at).
7. Pour mixture into the stockpot and add 10 cups cold water, thyme and garlic.
8. Bring the 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 for the roux.
9. Strain the turkey stock and reserve 6 cups stock; discard all solids (veggies and turkey bones).
10. Heat the butter and reserved turkey fat in a large saucepan over medium heat.
11. Whisk in the flour to make a roux and cook until it smells like cooked pie crust, 2 to 3 minutes.
12. Slowly pour in reserved turkey stock, whisking constantly.
13. Increase the heat to high and simmer gravy until thick and warmed through, about 5 minutes.
14. Season with the cayenne, salt and black pepper to taste.

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ChefSecret: Make friends with your butcher and ask him for any extra turkey parts he has put away in his freezer. Anything you add during the roasting process will enrich your turkey gravy 4-fold.
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Quip of the Day:  Q. What side of a turkey grows more feathers? A. The outside!
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Do you have a question or comment? Send your thoughts to [email protected]. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/perspectives-on-food
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To you and everyone dear to you, be strong, positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to  Feeding America, Tunnel to Towers, Union Rescue Mission and/or American Red Cross.

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