Chef John's Make-Ahead Turkey Gravy
Flavorful turkey fond is used in Chef John's fantastic recipe for simple, make-ahead Thanksgiving gravy that's rich, smooth, and a huge timesaver.
Ingredients
Method
- Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C).
- Combine onion, carrots, celery, and oil in a large roasting pan; toss to coat. Place turkey wings on top of vegetables.
- Roast in the preheated oven until turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
- Transfer turkey wings and vegetables to a large stockpot.
- Place the roasting pan over a stovetop burner set to medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits.
- Pour mixture into the stockpot and add 10 cups cold water, thyme, and garlic.
- Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process, reserving 2 tablespoons.
- Strain turkey stock and reserve 6 cups stock; discard all solids.
- Heat butter and reserved turkey fat in a large saucepan over medium heat. Whisk in flour and cook until it smells like cooked pie crust, 2 to 3 minutes.
- Slowly pour in reserved turkey stock, whisking constantly.
- Increase heat to high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt, and black pepper.
- Serve and enjoy!
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