Make-Ahead Turkey Gravy
Pam - For the Love of Cooking / Original by Food Network
Fine Strainer or Sieve
turkey wings, legs, or neck (I used 1 wing & a bit of a neck)
Sea salt and freshly cracked pepper, to taste
of turkey broth (or stock)
garlic clove, smashed
Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.
Put the turkey pieces on the baking sheet then season them well with sea salt and freshly cracked pepper, to taste.
Place into the oven and roast until browned and cooked through, about 30-35 minutes. Remove from the oven.
Transfer the roasted turkey pieces to a heavy-bottomed stockpot.
Pour 1 cup of turkey broth on the baking sheet and carefully scrape up all the browned bits from the bottom of the baking sheet.
Carefully pour the liquid and scraped-up bits into the stockpot along with the remaining turkey broth, thyme sprigs, bay leaves, and smashed garlic clove.
Bring to a simmer, then cook for 30 minutes uncovered.
Cover with a lid and continue to simmer for another 30-45 minutes to really enrich the broth with roasted-turkey flavor.
Strain the liquid into a heat-safe bowl through a fine strainer or cheesecloth.
Melt the butter in a saucepan over medium-high heat.
Add the flour, and whisk until the mixture is smooth, toasted, and has a deep golden brown color. This step is important so your gravy doesn't taste like flour!
Slowly pour the warm broth, whisking continuously, until the mixture comes to a simmer.
Continue to cook, still whisking, until the gravy is thick and coats the back of a spoon, about 5-7 minutes more.
Taste and season with sea salt and freshly cracked pepper, to taste.
Let the gravy cool to room temperature then pour it into an airtight container or zip-lock freezer bag.
Seal, label, date, and freeze for up to two weeks or refrigerate for up to two days.
You can also serve it immediately. Enjoy.
Printed from FortheLoveofCooking.net