Make-Ahead Turkey Gravy
This recipe makes enough gravy for a 12 to 14 pound turkey, with leftovers.
- 1 tablespoon vegetable oil
- Reserved turkey neck and giblets, minus the liver
- 1 onion, chopped
- 6 cups low-sodium chicken broth (or turkey broth if you have it)
- 4 sprigs fresh thyme or 2 teaspoons dried thyme
- 1 bay leaf
- 4 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- Salt and pepper
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.
Turn heat to high, add chicken broth, scrape pan bottom, and bring to boil. Reduce heat to low, add herbs, and simmer for about 30 minutes, skimming if needed.
Pour broth through fine-mesh strainer. Discard solids. Broth can be made in advance and stored in the refrigerator for 2 days.
Melt butter in large saucepan over medium heat. Whisk in flour. Cook, whisking constantly, until honey-colored and fragrant, about 4 minutes.
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.)
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.
Makes about 6 cups.
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