Make-Ahead Turkey GravyNovember 20, 2015
I decided to try my hand at making the gravy for our Friendsgiving dinner in advance, so that there would be one less item to prepare while everyone was hanging out and celebrating. This came out even better than I anticipated!
You will need:
- 3 turkey drumsticks (roughly 2 lbs)
- 1 onion, peeled and quartered
- 5 cloves garlic, peeled and crushed
- 5 ribs celery, washed and cut into large pieces
- 3 T olive oil
- 6 c water
- 3 bay leaves
- 8 T unsalted butter
- 1/2 c flour
- 2 c additional turkey or chicken stock
- 2 t apple cider vinegar
- Salt and pepper, to taste
Then you will…
- Preheat your oven to 350 degrees.
- Place the drumsticks, onion, celery and garlic into a large roasting pan or dutch oven. (If you have any giblets from your turkey, you can add those too).
- Drizzle with olive oil.
- Bake for 2 hours, stirring every 30 minutes.
- Remove from oven and place on stove top.
- Mix in the water, scraping the browned bits up from the bottom and side.
- Bring to a boil.
- Reduce to a simmer and add bay leaves.
- Allow to simmer for an hour to reduce.
- Strain and set stock aside. You should have about 2 cups of fresh stock.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and allow to cook for 2 minutes.
- Whisk in the freshly made stock and then the additional stock.
- Allow gravy to thicken until it can coat the back of a spoon, whisking occasionally.
- Whisk in the vinegar and season with salt and pepper, to taste.
- Allow to cool to room temperature before putting in the refrigerator.
- Warm to desired temperature before serving.