This is a great recipe that can be made ahead to save time on “Turkey Day”. Using the turkey neck from the turkey you are using for dinner, or from buying a package of turkey necks at the store, you can make a flavorful gravy and have it ready ahead of time. This recipe basically amps up basic boxed chicken broth or stock, building the turkey flavors by browning the meat and carrots, onion and celery, to make the gravy so much better.
TIPS: Be careful to not have your heat too high when browning the vegetables as you want a dark fond on bottom of the pot, but not blackened. If it is getting too dark and your onion is not yet translucent you can add a tablespoon or 2 of water to the pan. You can use the same recipe to make chicken gravy, using the bones of a chicken carcass or pieces.
Turkey Gravy (Make Ahead)
Ingredients
Stock for the gravy:
- 6 C chicken broth or stock divided
- raw turkey Neck (2 if small)
- 1/3 C reserved raw turkey trimmings (such as skin) cut into 1 inch pieces (optional)
- 1 onion rough chopped
- 1 carrot rough chopped
- 1 celery rib rough chopped
- 8 sprigs fresh parsley
- 2 sprigs fresh thyme
- 2 garlic cloves peeled
- 1/2 tsp pepper
- 1/4 tsp salt
- 1/3 C dry white wine
Gravy:
- 4 Tbsp butter
- 6 Tbsp all purpose flour
- 1/4 C defatted turkey drippings (optional) OR 1 tsp liquid turkey bullion
Instructions
To make the stock for the gravy:
- Bring 2 C broth, reserved turkey neck and trimmings to simmer in a dutch oven over high heat. Cook at a high simmer, stirring occasionally, until all liquid evaporates and neck and trimmings begin to sizzle, about 20 minutes. Continue to cook until a dark fond forms on bottom of pot, about 4 minutes longer.
- Reduce heat to medium high. Add onion, carrots, celery, parsley and thyme sprigs, garlic, salt and pepper. Cook, stirring frequently, until onion is translucent, about 8 minutes.
- Stir in wine and bring to a simmer, scraping up all the browned bits on the bottom of the pot. Add remaining 4 cups broth and bring up to a simmer over high heat. Rescue heat to medium-low, cover, and simmer for 1 hour.
- Strain stock through a fine mesh strainer and discard solids. Set aside. You should have 3 1/2 to 4 cups of stock. At this point you can refrigerate the stock for up to 2 days.
To make the gravy:
- Melt butter in medium saucepan over medium heat. Add flour and increase heat to medium high. Cook, stirring constantly, until mixture (roux) is a deep golden brown, about 5-8 minutes. Reduce heat and slowly whisk in strained stock, whisking so no lumps remain. Increase heat and bring to a simmer. Simmer until thickened, about 5 minutes. Add drippings if using (or bouillon). Thin gravy with extra broth if desired. Season with salt and pepper to taste. Gravy can be refridgerated for 3 days or frozen for up to 2 weeks.
- Enjoy!