Make-Ahead Turkey Gravy with Turkey Thighs
By America's Test KitchenPublished on September 11, 2013
Yield
Serves 10 to 12 (Makes about 2 quarts)
Ingredients
6 turkey thighs, trimmed, or 9 wings, separated at the joints2 medium carrots, chopped coarse2 medium celery ribs, chopped coarse2 medium onions, chopped coarse1 head garlic, halvedVegetable oil spray 10 cups low-sodium chicken broth, plus extra as needed2 cups dry white wine 12 sprigs fresh thyme unsalted butter, as needed1 cup unbleached all-purpose flour Defatted drippings from Old-Fashioned Stuffed turkey recipe (optional)
Before You Begin
Note that the optional roast turkey drippings may be quite salty—add them carefully to the gravy in step 4 so that the gravy does not become too salty.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the thighs, carrots, celery, onions, and garlic together in a roasting pan and spray with vegetable oil spray. Roast, stirring occasionally, until well browned, 1 1/2 to 1 3/4 hours.
- Transfer the contents of the roasting pan to a large Dutch oven. Add the broth, wine, and thyme and bring to a boil, skimming as needed. Reduce to a gentle simmer and cook until the broth is brown and flavorful and measures about 8 cups when strained, about 1 1/2 hours. Strain the broth through a fine-mesh strainer into a large container, pressing on the solids to extract as much liquid as possible, discard the solids. (The turkey broth can be cooled and refrigerated in an airtight container for up to 2 days or frozen for up to 1 month.)
- Let the strained turkey broth settle (if necessary) then spoon off and reserve 1/2 cup of the fat that has risen to the top (add butter as needed if short on turkey fat). Heat the fat in a Dutch oven over medium-high heat until bubbling. Whisk in the flour and cook, whisking constantly, until well browned, 3 to 7 minutes.
- Slowly whisk in the turkey broth and bring to a boil. Reduce to a simmer and cook until the gravy is very thick, 10 to 15 minutes. Add the defatted drippings (if using) to taste, then season with salt and pepper to taste and serve. (The gravy can be refrigerated in an airtight container for up to 2 days; reheat gently, adding additional chicken broth as needed to adjust the consistency).
Yield
Serves 10 to 12 (Makes about 2 quarts)Ingredients
6 turkey thighs, trimmed, or 9 wings, separated at the joints
2 medium carrots, chopped coarse
2 medium celery ribs, chopped coarse
2 medium onions, chopped coarse
1 head garlic, halved
Vegetable oil spray
10 cups low-sodium chicken broth, plus extra as needed
2 cups dry white wine
12 sprigs fresh thyme
unsalted butter, as needed
1 cup unbleached all-purpose flour
Defatted drippings from Old-Fashioned Stuffed turkey recipe (optional)
Ingredients
6 turkey thighs, trimmed, or 9 wings, separated at the joints
2 medium carrots, chopped coarse
2 medium celery ribs, chopped coarse
2 medium onions, chopped coarse
1 head garlic, halved
Vegetable oil spray
10 cups low-sodium chicken broth, plus extra as needed
2 cups dry white wine
12 sprigs fresh thyme
unsalted butter, as needed
1 cup unbleached all-purpose flour
Defatted drippings from Old-Fashioned Stuffed turkey recipe (optional)
Ingredients
6 turkey thighs, trimmed, or 9 wings, separated at the joints
2 medium carrots, chopped coarse
2 medium celery ribs, chopped coarse
2 medium onions, chopped coarse
1 head garlic, halved
Vegetable oil spray
10 cups low-sodium chicken broth, plus extra as needed
2 cups dry white wine
12 sprigs fresh thyme
unsalted butter, as needed
1 cup unbleached all-purpose flour
Defatted drippings from Old-Fashioned Stuffed turkey recipe (optional)
Before You Begin
Note that the optional roast turkey drippings may be quite salty—add them carefully to the gravy in step 4 so that the gravy does not become too salty.
Instructions
- Adjust an oven rack to the middle position and heat the oven to 450 degrees. Toss the thighs, carrots, celery, onions, and garlic together in a roasting pan and spray with vegetable oil spray. Roast, stirring occasionally, until well browned, 1 1/2 to 1 3/4 hours.
- Transfer the contents of the roasting pan to a large Dutch oven. Add the broth, wine, and thyme and bring to a boil, skimming as needed. Reduce to a gentle simmer and cook until the broth is brown and flavorful and measures about 8 cups when strained, about 1 1/2 hours. Strain the broth through a fine-mesh strainer into a large container, pressing on the solids to extract as much liquid as possible, discard the solids. (The turkey broth can be cooled and refrigerated in an airtight container for up to 2 days or frozen for up to 1 month.)
- Let the strained turkey broth settle (if necessary) then spoon off and reserve 1/2 cup of the fat that has risen to the top (add butter as needed if short on turkey fat). Heat the fat in a Dutch oven over medium-high heat until bubbling. Whisk in the flour and cook, whisking constantly, until well browned, 3 to 7 minutes.
- Slowly whisk in the turkey broth and bring to a boil. Reduce to a simmer and cook until the gravy is very thick, 10 to 15 minutes. Add the defatted drippings (if using) to taste, then season with salt and pepper to taste and serve. (The gravy can be refrigerated in an airtight container for up to 2 days; reheat gently, adding additional chicken broth as needed to adjust the consistency).
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments