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Make Ahead Gravy for the Holiday

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Servings 8

Ingredients
  

  • 2 Turkey Wings
  • 2 Carrots chopped
  • 6 cup Water
  • 4 clove Garlic
  • 1 Onion medium and chopped
  • 3 Celery Stalks
  • 5 tsp Butter salted
  • 1/3 cup All Purpose Flour
  • 1 tsp Cider Vinegar optional
  • Salt and Pepper to taste
  • 2 tbsp Bacon Fat I highly recommend it but optional

Instructions
 

  • Part 1: Preparing the Stock
    First things first, to create the best gravy, you need a fantastic stock. The base of our gravy will be a beautifully roasted turkey stock. To start, preheat your oven to 375 degrees. Now, grab two turkey wings, two carrots, three celery stalks, one small onion, and four cloves of garlic. Give them a good chop, and place them in a large pot or Dutch Oven. Pop this mixture into the oven on the upper or middle rack, uncovered, and let it roast for about 2 hours. The roasting process will develop those deep, earthy flavors that will make your gravy truly outstanding.
    Once you've roasted your ingredients to perfection, it's time to turn them into stock. Add six cups of water to your pot and simmer everything on the stovetop, uncovered, for 45 minutes. You should end up with approximately 4 cups of delicious stock. If you find yourself a bit short, don't worry – just add more water or chicken stock to reach that desired volume. Now, strain the stock into a bowl and let it chill in the refrigerator for a minimum of 2 hours, or even better, overnight. This step allows the flavors to meld and intensify.
    Part 2: Crafting the Perfect Roux
    The heart of any gravy is the roux. In a large sauté pan on medium-high heat, melt 5 tablespoons of butter. Once the butter is sizzling and fragrant, whisk in 1/3 cup of flour. This is where the magic happens! The flour will combine with the butter to create a golden-brown roux, which will serve as the thickening agent for your gravy.
    Cook the roux for about 30 seconds, whisking constantly to prevent lumps. You want it to have a nutty aroma and a lovely, toasted color. Now, add the star of the show – your turkey stock. This is where the alchemy occurs. As you whisk the stock into the roux, the flavors of the roasted turkey, vegetables, and the rich, buttery roux will meld together, creating a symphony of flavors.

     



     
    Part 3: The Finishing Touch
    Once you've added the stock, it's time to elevate your gravy to the next level. If you want a hint of brightness and depth, add a teaspoon of cider vinegar (this step is optional, but I highly recommend it). The vinegar cuts through the richness of the gravy, balancing it perfectly.
    Now, bring the mixture to a gentle boil, then reduce the heat to a simmer. Let it simmer until it thickens to your desired consistency. As it cools, the gravy will naturally thicken more, so don't worry if it seems a bit thin at first.
    Once it reaches your preferred thickness, turn off the heat. Take a moment to taste and adjust the seasoning with salt and pepper. Remember, it's always easier to add more seasoning than to fix an overly salty dish, so be judicious.
     
    Part 4: The Make-Ahead Magic
    Now that you've created a sensational gravy, you're ready to embrace the make-ahead magic. The beauty of this recipe is that you can prepare your gravy in advance, saving you time and stress on the big day. After all, holidays are meant for relaxation and enjoyment.
    Once your gravy has cooled, transfer it to an airtight container and refrigerate it. When you're ready to serve, gently reheat it on the stove, adding a bit of water or stock if it has thickened too much. This make-ahead gravy will retain all the rich flavors and silky texture you worked so hard to create.
    Bonus Tip: Elevate Your Gravy with Bacon Fat
    For those who crave an extra layer of flavor and a hint of smokiness in their gravy, here's a bonus tip: consider using bacon fat in your roux. Bacon fat is liquid gold in the culinary world, and it can work wonders in enhancing the depth and complexity of your gravy.
    To incorporate bacon fat into your gravy, simply add 2 tbsp to butter while making your roux. Here's how:
    1. Begin by rendering the bacon fat from a few slices of quality bacon. As the bacon cooks, it will release its flavorful fat. Once the bacon turns crispy, remove it and set it aside to enjoy as a snack or to crumble over your finished gravy.
    2. Now, in your sauté pan, use a combination of the rendered bacon fat and butter to create your roux. The bacon fat will infuse your gravy with its rich, smoky essence.
    3. Follow the remaining steps of the gravy recipe as usual, and watch as your gravy takes on a whole new level of deliciousness.
    Keep in mind that when you introduce bacon fat, the gravy will have a unique, savory character that pairs exceptionally well with roasted meats. It's an ideal choice if you're preparing a gravy for a smoky-flavored turkey or another smoked dish.
    So, whether you're a bacon enthusiast or simply looking to add a distinctive twist to your gravy, don't hesitate to experiment with bacon fat in your roux. Your taste buds will thank you for the indulgent experience. Enjoy your culinary adventure, and have a memorable feast!
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