Tuesday, November 21, 2017

Make Ahead Turkey Gravy

Make Ahead Turkey Gravy - a flavorful gravy, made ahead from roasted turkey wings or legs.
Make Ahead Turkey Gravy - a flavorful gravy, made ahead from roasted turkey wings or legs.

Make Ahead Turkey Gravy

There is nothing as delicious with that holiday turkey than a gravy made from the drippings, but it becomes just one more of those last minute things that has to be done in the whole process of all the other last minutes things. All too often folks just skip it and use a canned gravy, which of course, while there's not a thing wrong with that, it just doesn't have that same home-cooked, Thanksgiving flavor.

Enter the make ahead gravy!

Many make ahead gravies have you make a gravy from chicken broth or water with bouillon cubes. Not a thing wrong with that either, but it does lack that familiar roasted turkey, Thanksgiving flavor that sets it apart from your everyday gravy. Using a rich flavored chicken base like Better Than Bouillon {affil link} can make a big difference, and it's even available in roasted chicken and turkey, or even Kitchen Basics {affil link} turkey stock - my absolutely favorite pantry stock to keep on hand.

This gives you a beautiful roasted turkey flavored gravy, whether you are roasting a turkey and have some drippings to add, but even if you're deep frying {affil link}, smoking or using an oil-less electric cooker {affil link} for your turkey with no drippings. All you need are some basic stock veggies, turkey wings or legs, and a couple cartons of turkey stock or broth. Here's how to make it.



One of the things that Kitchen Bouquet is great for is adding additional richness and beautiful color to sauces and gravies. Although it's pretty common here in the South, a reader asked me if it was anything like Gravy Master {affil link}, a product I had never heard of and pictured above.

I was curious enough to order some from Amazon {affil link} and give it a try. While I can say it's not the same so far as ingredients go, it's pretty good too, and look at that beautiful color!


For more great gravies and sauces, pop over to my Pinterest page!



If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!


Yum

Recipe: Make Ahead Turkey Gravy

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 2 hours | Yield: About 4 cups servings
Ingredients
  • 1/2 cup apple cider or apple juice
  • 1 large onion, peeled halved and cut into chunks
  • 2 carrots, cut into large chunks
  • 2 ribs celery, cut into large chunks
  • 3 pounds turkey wings, legs or a combination of the two
  • 1/2 tablespoon butter
  • Salt and pepper to taste
  • 8 cups turkey or chicken stock, Kitchen Basics recommended
  • 6 tablespoons reserved turkey fat and/or unsalted butter
  • 6 tablespoons all-purpose flour
  • 1 teaspoon Kitchen Bouquet or Gravy Master, optional
Instructions

Preheat oven to 400 degrees F. Add apple cider or juice to bottom of a large, deep oven safe skillet or Dutch oven and add vegetables. Cut slashes into turkey wings and/or legs, rub with butter, season on both sides with salt and pepper, and place on top of vegetables. Roast for 1 hour.

Carefully remove skillet and transfer to stovetop. Pour turkey or chicken broth into skillet, cover and simmer over medium low heat until meat begins to fall off the bone, about another hour longer, spooning off and reserving fat occasionally. Remove turkey wings/legs and set aside to cool; pull meat off bone when cool enough to handle and discard bones. Strain to remove solids, reserving liquid and set aside. You should have around 4 to 5 cups of broth remaining.

To the skillet, add reserved fat and butter to equal a total of 6 tablespoons and melt over medium heat. Stir in flour, a little at a time until full incorporated into fat. Cook and stir for 4 minutes. Begin adding the turkey or chicken stock, a little at a time, stirring as you add, until fully incorporated. Cook until gravy reaches desired consistency; stir in Kitchen Bouquet, if using. Taste and add salt and pepper as needed. Add pulled turkey, set aside and let cool completely. Transfer to airtight container and refrigerate for up to 2 days, or freeze for up to 3 months.

When ready to use, thaw gravy in refrigerator day before. Skim any fat off the top and transfer gravy to a large saucepan, warming over low heat. Add additional chicken broth or de-fatted turkey drippings, as needed, until desired consistency is reached. Taste and adjust seasonings as needed.

Tip: Heat your gravy boat with boiling water, then empty and add the hot gravy, and it will stay hot for a longer period of time. Hold the rest of your gravy in a small crockpot over low and refill the boat from that.

Source: http://deepsouthdish.com

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Posted by on November 21, 2017

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