Make-Ahead Turkey Gravy
Paired with Justin Walker’s brined and roasted turkey, this make-ahead turkey gravy recipe completes the ultimate Thanksgiving dish.
Justin Walker’s Brined and Roasted Turkey
Photo Credit : Heath Robbins | Styling by Beth Wickwire/ Ennis Inc.Paired with Justin Walker’s Brined and Roasted Turkey, this make-ahead turkey gravy recipe completes the ultimate Thanksgiving dish.
Yield:
about 1 1/2 quartsIngredients
3 tablespoons olive oil
2 turkey wings
1 turkey neck
1 large carrot, chopped
1 large celery stalk, chopped
1 medium onion, chopped
1 1/2 tablespoons kosher salt, plus more to taste
1 teaspoon freshly ground black pepper
3 quarts water
1 stick unsalted butter
1/2 cup all-purpose flour
Instructions
In a large stock pot, warm the olive oil over medium-high heat. Add the turkey wings and neck and cook, stirring occasionally, until browned all over, about 10 minutes. Reduce heat to medium and add the chopped carrot, celery, onion, salt, and pepper. Sauté until the onions are translucent, about 6 minutes. Pour the water into the pot, bring to a simmer, then reduce heat to low and simmer, uncovered, for 1 hour.
When the stock is almost done cooking, melt the butter in a 6- or 7-quart pot over medium heat. When the butter begins to foam, whisk in the flour to form a roux. Cook, stirring constantly, for 10 minutes. Remove from the heat and slowly whisk in the turkey stock until it’s fully incorporated. Set the gravy on medium-low heat and slowly bring to a simmer, stirring occasionally, until the gravy thickens, about 10 minutes. Use a sieve to strain out the turkey pieces and vegetables, then taste and add salt and pepper as needed. Serve hot.
