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Pooler Magazine

Make-Ahead Turkey Gravy


2 turkey wings 2 carrots chopped 3 celery stalks chopped 1 small onion chopped 4 cloves garlic smashed 6 cups water 4 tablespoons butter 1/4 cup flour 1 teaspoon cider vinegar, optional Salt and pepper to taste

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Instructions Preheat oven to 375 degrees Place turkey, onions, celery, carrots and garlic in a large pot or Dutch Oven. Bake uncovered for 2 hours. Remove from oven. Add water and simmer on stove top uncovered 45 minutes. Strain the stock into a bowl and refrigerate for 2 hours or even overnight. Using a spoon remove the fat accumulated on top. Heat a large saute pan on medium high heat, add butter and let melt . Whisk in flour and cook about 30 seconds. Whisk in turkey stock and vinegar. Bring to a boil then reduce heat and simmer until thickened. Turn off heat, sauce will thicken more once its starts to cool down. Notes

You can make this gravy up to two days ahead and keep in the refrigerator until ready to heat.

You can also freeze the gravy for up to three months in your freezer. Or just freeze the stock then make the rest of the recipe when your ready.


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