Make-Ahead Turkey Gravy

From Cook's Country | October/November 2006

Why this recipe works:

After one too many last-minute scrambles to get the gravy on the table at the same time as the turkey, we set out to make a lump-free, flavorful gravy recipe that could be make before the turkey even reached the oven. To achieve this, we roasted turkey parts and vegetables together, then… read more

After one too many last-minute scrambles to get the gravy on the table at the same time as the turkey, we set out to make a lump-free, flavorful gravy recipe that could be make before the turkey even reached the oven. To achieve this, we roasted turkey parts and vegetables together, then simmered them to produce a quick stock. We thickened our Make-Ahead Turkey Gravy with a roux, but instead of the usual oil or butter, we used turkey fat that had congealed on top of the cooled turkey stock. This gave our gravy recipe even deeper turkey flavor.

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Makes about 2 quarts

For more flavor, after roasting the turkey you can skim the drippings from the pan and add them to the gravy just before serving. It's best to discard the strong-tasting liver before using the giblets. This recipe makes enough to accompany a large turkey and still have plenty for leftovers.

Ingredients

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