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Mostly Make-Ahead Turkey GravyRecipe by Chef Heidi Fink

A delicious, flavourful, silky gravy that is absolutely worth the effort!

Ingredients

  • Turkey Stock
  • Turkey Gravy

Directions

  1. Turkey Stock: In a soup pot over medium-high heat, brown the turkey thigh starting skin side down, along with the neck. Do not turn meat until it is dark golden brown.
  2. Repeat on the second side, adjusting the heat as necessary.
  3. Add the water, onion, thyme, bay leaves, and salt. Bring to a boil, reduce heat to a slow simmer, and simmer 2 hours.
  4. Remove from heat and set aside, without straining, for an additional 1 hour.
  5. Strain stock, discarding the solids. Place the stock in two one-liter mason jars and refrigerate until fat congeals on the top. Carefully remove fat to a small bowl.
  6. Both the stock and the fat will be used.
  7. TIP: save the remaining 2 cups turkey stock for the Turkey Stuffing Casserole.
  8. Mostly Make-Ahead Turkey Gravy:In a medium saucepot of medium-high heat, melt turkey fat (and butter if necessary) until melted. Add flour and whisk until combined. This combination of flour and fat makes a roux.
  9. Keep stirring this roux over medium heat for several minutes, until light golden in colour. Do not rush this step.
  10. Add 3 cups turkey stock, whisking constantly. Increase heat and bring to a boil, whisking constantly, until stock thickens. Reduce heat and simmer, stirring frequently, for about 10 minutes, until gravy is properly cooked with no taste of raw starch.
  11. Add soy sauce and stir well. Do not add any other salt or seasonings at this point.
  12. This part can be made a day or two ahead.
  13. On turkey day, when it is close to serving time, heat gravy in a medium pot on low heat, stirring occasionally.
  14. Once turkey has been removed from the roasting pan, deglaze the pan drippings with the remaining 1 cup of homemade turkey stock, scraping well to get every bit of the flavour into the stock.
  15. Strain this stock into the pre-made gravy, along with any juices that have accumulated in the cavity of the turkey and after carving it. Simmer gravy until flavours are melded. Taste and adjust seasonings (salt) as desired.
  16. If you want a thicker gravy, you can make a cornstarch slurry or beurre manie
  17. Serve with Simple Roasted Turkey, Turkey Stuffing Casserole, Maple Glazed Yams, Cardamom Cranberry Sauce, and Garlic Butter Brussels Sprouts.

Variations

  1. Same Day Variation (as seen on Cookin’ on the Coast):
  2. Rather than making the gravy over two separate days, you can make it all at once near serving time by doing the following:
  3. After the turkey has been removed from the roasting pan and set aside to rest, carefully spoon the liquid fat from the roasting pan into a medium-sized pot (big enough for making the gravy).
  4. Next, deglazed the whole roasting pan with the full 4 cups of turkey stock, scraping the pan to get every bit of flavour out. Strain this into a large measuring cup.
  5. Now take the pot with the turkey fat and heat it over medium heat. Add the flour and whisk well. Keep stirring this roux over medium heat for several minutes, until light golden in colour. Do not rush this step.
  6. Add the 4 cups of strained turkey stock (that you used to deglaze the roasting pan), whisking constantly. Increase heat and bring to a boil, whisking constantly, until stock thickens.
  7. Reduce heat and simmer, stirring frequently, for about 10 minutes, until gravy is properly cooked with no taste of raw starch.
  8. Add soy sauce, along with any juices that have accumulated in the cavity of the turkey and after carving it. Simmer gravy until flavours are melded.
  9. Taste and adjust seasonings (salt) as desired.
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