Make-Ahead Turkey Gravy

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With multiple side dishes commanding your last-minute attention just as guests are arriving, you don't want to worry about the gravy.

SERVES10 to 12 (Makes about 6 cups)

Make-Ahead Turkey Gravy

WHY THIS RECIPE WORKS

Items in the giblets bag found in the cavity of the turkey—the neck, heart, and gizzard—added delicious depth to our Make-Ahead Turkey Gravy, but we found it best to stay clear of the liver. Its strong flavor overpowered our gravy. Deglazin... Read More

GATHER YOUR INGREDIENTS

KEY EQUIPMENT

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BEFORE YOU BEGIN

This recipe makes enough gravy for a 12- to 14-pound turkey, with leftovers. Leftovers can be refrigerated for up to three days or frozen for up to two months. Dried thyme may be substituted for the fresh.

1

INSTRUCTIONS

SAUTÉ AND SOFTEN Heat oil in large saucepan over medium-high heat and brown giblets (minus the liver) and neck for 5 minutes. Add onion and cook until softened, about 3 minutes, then reduce heat to low, cover, and simmer for 20 minutes.

2

SIMMER AND SKIM Turn heat to high, add chicken broth and water, scrape pan bottom, and bring to boil. Reduce heat to low, add herbs, and simmer for about 30 minutes, skimming if needed.

3

STRAIN AND COOL Pour broth through fine-mesh strainer. Discard solids. Broth can be made in advance and stored in the refrigerator for 2 days.

4

MAKE ROUX Melt butter in large saucepan over medium heat. Whisk in flour. Cook, whisking constantly, until honey-colored and fragrant, about 4 minutes.

5

ADD BROTH Bring reserved turkey broth to simmer and add to pan, a little at a time, whisking constantly. Simmer gravy, whisking occasionally, until thickened, about 5 minutes. Set aside, covered, until turkey is done. (Gravy can be refrigerated, covered, for 1 day.)

6

DEFAT AND FINISH Scrape up bits in roasting pan and pour drippings into fat separator. Reheat gravy over medium heat until bubbling. Add defatted drippings. Simmer for 2 minutes until the gravy thickens. Season with salt and pepper. Serve with turkey.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.

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