Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze. Please note the differences in yield, ingredient amounts, cook time, and preparation when using the magazine version of this recipe. All Rights Reserved. Make-Ahead Turkey Gravy.
Rating: 4. Read Reviews Add Review. Save Pin Print Share. Make-Ahead Turkey Gravy komy. Make-Ahead Turkey Gravy mlm Recipe Summary test prep:. Nutrition Info.
Ingredients Decrease Serving The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print.
Editor's Note: Please note the differences in yield, ingredient amounts, cook time, and preparation when using the magazine version of this recipe. Full Nutrition. Reviews Read More Reviews. Most helpful positive review Momma G. Rating: 4 stars. I'm only giving this a 4 but I think it could be a 5 if the directions are changed slightly.
I should have followed my gut feeling and reserved the separated fat to make a roux. If I would have done this there would not have been a floury taste. Do this by whisking the flour into the reserved fat over medium until golden, and then whisk back into the strained broth and drippings. I'll have to make my gravy tomorrow with my turkey drippings after all but maybe I can add this floury gravy to it. Hate to waste it but can't serve it the way it taste right now. Excellent concept with minor changes!!!
Thank you!!! Read More. Rating: 3 stars. Yes this gravy tasted pretty good. However I only gave it 3 stars because I just don't think the taste was worth all the extra effort. It was nice to have the gravy done ahead of time but next time I'll just spend the minutes after the turkey is done making the gravy.
Reviews: Most Helpful. Momma G. Rating: 5 stars. The only real change was as others said - I used some of the "fatty" stuff the icky but good tasting stuff that floats to the top when it starts to cool heated in a frying pan an added small abounts of flour at a time and a bit of chicken broth, then transfered to a jar with fitting lid with a more chicken broth and shook the heck out if it to make a thickening - then add that to pot.
Cuisine Traditional American. Your email address will not be published. No Gravy???? I served 40 people with it and no one complained that we ran out.
Leftovers can be saved and frozen for a future use or you can cut quantities back. The basic formula is approximately 1 cup stock to 2 T flour to 2 T fat. I added an extra cup of liquid to this recipe. Prep 20 mins Cook 4 hours , 30 mins Inactive 12 hours Total 16 hours , 50 mins. Instructions Heat oven to degrees. Rub the turkey parts with olive oil and season with kosher salt and pepper.
Roast for one hour. Remove the turkey from the roasting pan and set it aside to cool. Put the roasting pan on the stovetop and turn the heat on to medium heat to heat up the fat. When all the bits are released, set the pan aside and reserve this liquid. Put the bones with remaining meat attached and the deglazed liquid from the roasting pan in a large stockpot.
Add carrots, onions, celery, parsley, bay leaves and peppercorns to the pot. Add 4 quarts of water and bring to a boil. Immediately reduce the heat to medium-low and simmer for three hours, partially covered. Set a mesh colander inside a large bowl and strain the stock through, pushing down on the meat, bones and veggies in the pot, to capture as much stock as possible.
Transfer the stock to a refrigerator container, cover and refrigerate the stock overnight. Refrigerating the stock allows the fat to rise to the top of the container and solidify so it can be easily removed the next day. The next day skim the fat off the top of the stock and reserve it to make the gravy.
You will notice the stock has a jellied consistency. This is exactly what it should look like and will give your gravy great flavor. The jellied stock results when the connective tissues break down and releases collagen. As you heat the stock it will liquify. Warm 7 cups of stock in a pan until hot, but not boiling.
In a separate, heavy bottomed pan, such as a Dutch oven, make a roux by cooking fat and flour together. Add the fat to the Dutch oven and heat over medium heat until it bubbles. Then, thaw in the refrigerator overnight and reheat at a rolling boil before serving. I like to make cooking stress-free on the holidays by making many recipes ahead of time and detail that step-by-step in my Make Ahead Thanksgiving Recipes and Meal Plan.
Mention addapinch or tag addapinch! Your email address will not be published. Made this gravy last year and it was a huge hit! Making it today for next week—I was thinking of using white wine to scrape up all the yummies from the baking sheet.
What do you think??? This was great. No stress. I heated it up the day of and thinned it out with drippings and a little water. I added poultry seasoning, a dash of worcestershire and soy sauce. I made this last night for our family Thanksgiving along with your cornbread dressing.
We love a lot of flavor so I added extra traditional flavors like Italian seasonings, oregano and poultry seasons to it. I saved half my dressing and the rest of the gravy for our church pot luck this Sunday. Thank you so much for publishing these recipes. My mother tried to show me how to make dressing right before she passed on but she had never used a recipe so it was hard for me to follow. As a matter of fact I have LOTS of your recipes earmarked in a folder on my desktop and pull them out fairly often.
Thank you for such sweet words, Kim. I hope you and your family have a very blessed Thanksgiving. Load More. Friend's Email Address. Your Name. Your Email Address.
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