topic Re: Make-Ahead Turkey Gravy in Recipes

Make-Ahead Turkey Gravy

Beebee2 — Tue, 05 Nov 2013 20:24:06 GMT

Martha Green is a local food celebrity whose recipes are very popular. For those who find turkey gravy to be 'an issue' this is a great solution. I'm starting early this year!

Martha Green’s Make-Ahead Turkey Gravy

4 turkey wings or other turkey parts, about 3 lb

2 med onions, peeled and quartered

1 c water

8 c chicken broth

3/4 c carrot, chopped

1/2 t dried thyme

3/4 c all-purpose flour

2 T butter or margarine

1/2 t freshly ground pepper

Heat oven to 400 deg F. Have ready a large roasting pan.

Arrange wings in a single layer in pan; scatter onions over the top. Roast 1 ¼ hours until wings are browned.

Put wings and onions into a 5-to-6 quart pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add only 6 cups of chicken broth; refrigerate remaining 2 cups, the carrot and thyme. Bring to boil, reduce heat and simmer uncovered 1 ½ hours.

Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.

Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables. Skim fat off broth and discard. If time permits, refrigerate broth overnight to make fat-skimming easier.

Whisk remaining 2 cups broth slowly into flour until blended and smooth.

Bring broth pot to a gentle boil. Whisk-in broth/flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.

Optional: a few drops of Gravy Master or Kitchen Bouquet may be added to deepen the gravy color and flavor.

Notes: Pour into containers and refrigerate up to 1 week or freeze up to 6 months.

It takes about 3 hours to make this from start to finish. However, most of the time it is unattended. Don’t let the length of this deter you from trying it. It really does save a tremendous amount of time on Thanksgiving Day.

Re: Make-Ahead Turkey Gravy

IamMrsG — Mon, 24 Nov 2014 22:13:19 GMT

BeeBee2, I want to thank you in advance of Thursday for sharing this recipe with us. Making the gravy at the last minute on Thanksgiving has always been a pain in the tookus for me, so I saved your post last year for using this year.

I started it today, and am at the stage where it is chilling to solidify the fat for easy skimming. Am presently debating whether I will finish it (thicken) today or wait 'til Thursday a.m.

Regardless, you might have single-handedly saved my sanity in the kitchen this Thanksgiving. I thank you. My husband thanks you. My guests thank you.

Re: Make-Ahead Turkey Gravy

iQue — Mon, 24 Nov 2014 22:44:17 GMT

I have made this gravy twice in the past couple of weeks. Used thighs and yes it is the best tasting gravy I have ever made. It may look like a lot of steps but it is very easy. I actually served the thighs that evening with mashed potatoes and gravy and they were delicious.

Re: Make-Ahead Turkey Gravy

Beebee2 — Mon, 24 Nov 2014 22:44:27 GMT

Thanks Mrs. G, and all who responded, it's a timely useful post and I'm glad you brought it up again. My daughter is hosting Thanksgiving this year and fixing the turkey, so I'll send her this recipe, just in case.

Re: Make-Ahead Turkey Gravy

chickenbutt — Mon, 24 Nov 2014 23:12:45 GMT

I have one little gravy helpful hint -

While you are waiting for your gravy to cool, so you can put into a container and into the refrigerator, take a piece of cellophane wrap and gently press it down onto the top of the gravy in the pot, completely covering the surface of the gravy. I wait until it's cooled just a tad from cooking, but not so much that it's getting skin.

By pressing the cellophane wrap down ONTO the top of the gravy in the pot/pan for cooling, you preclude the skin that will otherwise form on top. Then, when it's totally cooled and you can put it away, just gently remove the cellophane wrap and there will be no skin formed.

I figured this out one year when I had had enough of that skin on top because if you just try to mix it in, you end up with weird kind of lumps.

Re: Make-Ahead Turkey Gravy

Beebee2 — Mon, 24 Nov 2014 23:20:30 GMT

On 11/24/2014 chickenbutt said:
I have one little gravy helpful hint -

While you are waiting for your gravy to cool, so you can put into a container and into the refrigerator, take a piece of cellophane wrap and gently press it down onto the top of the gravy in the pot, completely covering the surface of the gravy. I wait until it's cooled just a tad from cooking, but not so much that it's getting skin.

By pressing the cellophane wrap down ONTO the top of the gravy in the pot/pan for cooling, you preclude the skin that will otherwise form on top. Then, when it's totally cooled and you can put it away, just gently remove the cellophane wrap and there will be no skin formed.

I figured this out one year when I had had enough of that skin on top because if you just try to mix it in, you end up with weird kind of lumps.

Yes, and this works well with puddings and other things that you don't want drying out on the top. Thanks, cb. Good point to be made today.

I also like a similar tip for pouring a little olive oil on some things to keep them from drying out, like leftover tomato paste that you refrigerate instead of freezing, and other similar things.

Re: Make-Ahead Turkey Gravy

151949 — Mon, 24 Nov 2014 23:25:32 GMT

I always use the stuff in the bag - neck, organs etc and boil them with celery and onions to get broth. Then I melt 2 tbsp butter - add 2 tbsp of flour and cook it a min then add the strained broth and cook til it thickens. This will make about 3 to 4 cups of gravy.

Re: Make-Ahead Turkey Gravy

mousiegirl — Mon, 24 Nov 2014 23:54:57 GMT

I can't imagine turkey gravy made without the wonderful drippings, where all of the flavor is, in my opinion.

Re: Make-Ahead Turkey Gravy

Ranchergal — Tue, 25 Nov 2014 00:22:30 GMT

We switched to McCormick's packaged Turkey gravy a couple of years ago and no one knew the difference. I'll never go through the trouble of making homemade gravy again.

Re: Make-Ahead Turkey Gravy

chickenbutt — Tue, 25 Nov 2014 00:25:59 GMT

On 11/24/2014 Ranchergal said:
We switched to McCormick's packaged Turkey gravy a couple of years ago and no one knew the difference. I'll never go through the trouble of making homemade gravy again.

The Knorr brand is even better! Just add a small pat of butter at the end, whisk it in, and *VOILA* - really nice turkey gravy.

Re: Make-Ahead Turkey Gravy

ECBG — Tue, 25 Nov 2014 00:38:59 GMT

First, this looks delicious.

Is gravy making a stress at Thanksgiving? Since the "girls" are in the kitchen, someone here gets my professional whisk and we talk that hour while they tale turns stirring and we share family history. That's how my lovely DIN, our love, learned our son's history! I've learned things that would have never been uncovered! I wouldn't give that time up for anything! The guys are on "kid duty!". It's almost better than the turkey...well. almost!

Re: Make-Ahead Turkey Gravy

gubby1 — Tue, 25 Nov 2014 00:39:19 GMT

Best gravy ever! And very easy to incorporate the pan drippings into this gravy. The best of both worlds!

Re: Make-Ahead Turkey Gravy

chickenbutt — Tue, 25 Nov 2014 00:59:41 GMT

On 11/24/2014 ECBG said:
First, this looks delicious.

Is gravy making a stress at Thanksgiving? Since the "girls" are in the kitchen, someone here gets my professional whisk and we talk that hour while they tale turns stirring and we share family history. That's how my lovely DIN, our love, learned our son's history! I've learned things that would have never been uncovered! I wouldn't give that time up for anything! The guys are on "kid duty!". It's almost better than the turkey...well. almost!

I think it can be for those of us who don't have any helpers. Gravy is generally made at the last minute so that it goes out fresh and hot. But if you are the only one cooking, you have several things being done at this time if you are making all fresh dishes.

I have a bit of difficulty with the last minute stuff because I only have two arms and neither of them work all that well anymore. So some stuff get short-cutted a little bit. Not so far as to using a crock pot or using processed products. But it is abundantly helpful to be able to do some things ahead of time.

I just got my groceries this morning, including the turkey and pretty much everything else, and I'm already trying to do a lot of prep and clearing areas I need type of stuff. I'm happy to do it, but I have to say that I'm glad when it's over.

Re: Make-Ahead Turkey Gravy

gubby1 — Tue, 25 Nov 2014 01:05:08 GMT

ECBG..to me,it's nice to have one last thing to worry about at the last minute. I usually don't have anyone helping me in the kitchen.

Re: Make-Ahead Turkey Gravy

lovesrecess — Tue, 25 Nov 2014 01:11:20 GMT

Take 1 can cream of chicken soup...add one envelope dry turkey gravy mix; add enough broth from the turkey to thin to desired consistency.....I sometimes add a bit of fresh herbs for color....my family loves this gravy

Re: Make-Ahead Turkey Gravy

ECBG — Tue, 25 Nov 2014 01:17:02 GMT

On 11/24/2014 chickenbutt said:
On 11/24/2014 ECBG said:
First, this looks delicious.

Is gravy making a stress at Thanksgiving? Since the "girls" are in the kitchen, someone here gets my professional whisk and we talk that hour while they tale turns stirring and we share family history. That's how my lovely DIN, our love, learned our son's history! I've learned things that would have never been uncovered! I wouldn't give that time up for anything! The guys are on "kid duty!". It's almost better than the turkey...well. almost!

I think it can be for those of us who don't have any helpers. Gravy is generally made at the last minute so that it goes out fresh and hot. But if you are the only one cooking, you have several things being done at this time if you are making all fresh dishes.

I have a bit of difficulty with the last minute stuff because I only have two arms and neither of them work all that well anymore. So some stuff get short-cutted a little bit. Not so far as to using a crock pot or using processed products. But it is abundantly helpful to be able to do some things ahead of time.

I just got my groceries this morning, including the turkey and pretty much everything else, and I'm already trying to do a lot of prep and clearing areas I need type of stuff. I'm happy to do it, but I have to say that I'm glad when it's over.

I'm so sorry. When they come, don't they say "what can I do to help?". I do all the cooking. My aunt has passed away at 95, so that leaves DIL and I as "the girls", but even as I was growing up, this is what I saw with the women.

Re: Make-Ahead Turkey Gravy

IamMrsG — Tue, 25 Nov 2014 01:19:20 GMT

On 11/24/2014 chickenbutt said:
On 11/24/2014 ECBG said:
...Is gravy making a stress at Thanksgiving?

I think it can be for those of us who don't have any helpers. Gravy is generally made at the last minute so that it goes out fresh and hot. But if you are the only one cooking, you have several things being done at this time if you are making all fresh dishes.

I have a bit of difficulty with the last minute stuff because I only have two arms and neither of them work all that well anymore. So some stuff get short-cutted a little bit. Not so far as to using a crock pot or using processed products. But it is abundantly helpful to be able to do some things ahead of time.

I just got my groceries this morning, including the turkey and pretty much everything else, and I'm already trying to do a lot of prep and clearing areas I need type of stuff. I'm happy to do it, but I have to say that I'm glad when it's over.

Chickenbutt, you described my situation exactly. I am the only cook, so by the end of the process, it's easy to start feeling like that old Ed Sullivan act where the guy works to keep plates from falling off spinning poles. Also, by the time it's time to make the gravy, there is little-to-no countertop or stovetop space left. Add to the scenario, too, that once that turkey comes out of the oven, the aroma draws everybody to the kitchen, wanting to know, "How soon?"

This year, I am making as much in advance as possible -- even contemplating roasting the turkey the night before to carve and rewarm in BeeBee's gravy on Thursday.

Re: Make-Ahead Turkey Gravy

chickenbutt — Tue, 25 Nov 2014 01:37:18 GMT

Mrs G - Oh my goodness, making the turkey the day before is one of the things that has helped me THE most of all of it, in my 3 day cooking schedule.

Tuesday I make my brine, let it cool, then Tuesday night I put it in the bag/bucket. Wednesday morning I get it out, rinse it, pat it dry and put it in the roasting pan. Then I hit it with some dry rub and whatever, and fill the cavity with herbs and aromatics. I roast it on Wednesday and before Wednesday evening I have carved the whole thing.

For me, that was golden! One of the worst things for me, after all the cooking and then trying to eat a little bit was knowing that I still had to get that turkey all carved out and the meat stored, carcass dumped, etc.

Now, I don't have to deal with that after eating. When I carve it on Wednesday I go ahead and set up a nice selection in one casserole and seal that up and put it in the refrigerator. Then, on Thursday, toward the end of cooking I get it in the oven to warm back up with a little stock for moisture.

I cannot tell you how much better this has made the holiday for me!!

Re: Make-Ahead Turkey Gravy

IamMrsG — Tue, 25 Nov 2014 02:02:34 GMT

On 11/24/2014 chickenbutt said:
Mrs G - Oh my goodness, making the turkey the day before is one of the things that has helped me THE most of all of it, in my 3 day cooking schedule.

Tuesday I make my brine, let it cool, then Tuesday night I put it in the bag/bucket. Wednesday morning I get it out, rinse it, pat it dry and put it in the roasting pan. Then I hit it with some dry rub and whatever, and fill the cavity with herbs and aromatics. I roast it on Wednesday and before Wednesday evening I have carved the whole thing.

For me, that was golden! One of the worst things for me, after all the cooking and then trying to eat a little bit was knowing that I still had to get that turkey all carved out and the meat stored, carcass dumped, etc.

Now, I don't have to deal with that after eating. When I carve it on Wednesday I go ahead and set up a nice selection in one casserole and seal that up and put it in the refrigerator. Then, on Thursday, toward the end of cooking I get it in the oven to warm back up with a little stock for moisture.

I cannot tell you how much better this has made the holiday for me!!

That cinched it! Thank you so much, Chickenbutt, for your input. By doing so much in advance, another huge bonus will be a much easier clean-up after dinner.

During my time on QVC's Recipe Swap, I have adopted two women as personal kitchen mentors -- Chickenbutt and Beebee2. This seems like an appropriate time to thank you both for your generous sharing of recipes and advice. You both are obviously knowledgeable cooks and have always been willing to help wherever you could. Thank you, Ladies.

Re: Make-Ahead Turkey Gravy

chickenbutt — Tue, 25 Nov 2014 02:11:16 GMT

Thank You, Mrs G!

You will be so happy when you do the turkey the day before! You can take your time - let it rest for as long as you want and no big rush to get it on the table. Just make up one batch that will get warmed the next day and then the rest can go into another container, or however you would end up doing it on Thursday anyway.

When you have to do the work alone, I cannot rave this part of it enough because not only do you not have that last minute rush of carving but you don't have to think about it sitting in there, while you try to relax and eat, and then you're dog-tired and have to carve it out. I would never leave the turkey on the carcass longer than that, but I know some folks might. I'm more food-neurotic than most.

Ok, but the other best part - You get the first shot at the crispy skin! ha! My husband is at work on Wednesday so I have uninterrupted time to get it done. I work best when nobody's in the wings bugging me.

ETA - Yeah, that really does reduce the amount of clean up for Thursday! I am basically a 'clean as you go' sort of cook. But all the last minute stuff - you end up with a lot more clean up that you just cannot do while you're finishing it off.