Time: 1 hour 45 minutes
Complexity: easily
Servings: 8 - 10

If you're planning a holiday menu and want to free up your hands by making something in advance, make turkey gravy. It can be bagged and frozen, and once defrosted, it will be just as delicious and smooth. For this simple gravy, you'll need turkey broth (if you have it) or store-bought chicken broth, as well as baked turkey wings, feet, and neck for maximum flavor. If you're making gravy for chicken, use leftover wings or bones from a roasted chicken.

Ingredients:

• 450 g of turkey wings, legs, and neck, cut into small pieces
• 8 cups homemade turkey broth or low-sodium chicken broth
• 5 fresh sprigs of thyme
• 2 dried bay leaves
• 110 g unsalted butter
• 0.5 cups flour

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

bouillon, thyme, bay leaf

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Preparation:

Step 1
• Preheat oven to 200°C (400°F). Place turkey pieces on a rimmed baking sheet and sprinkle lightly with salt and black pepper. Bake until golden brown and cooked through, about 30 minutes.
Step 2
• Transfer the roasted turkey pieces to a medium saucepan, scraping up any browned bits from the pan and adding them to the pan. Add the broth, thyme, and bay leaf. Bring to a simmer and simmer for 30 minutes to infuse the broth with the flavor of the roasted turkey. Strain the liquid into a heatproof bowl and keep warm.
Step 3
• Melt the butter in a saucepan over medium heat. Add the flour and stir until the mixture is smooth, toasted, and dark golden. Gradually add the warm broth, whisking constantly, and continue stirring until the liquid comes to a boil. Continue cooking, stirring constantly, until the gravy thickens and coats the back of a spoon, another 5 minutes. Season with salt and pepper to taste.
Step 4
• Let the sauce cool to room temperature. Transfer it to an airtight container or freezer bag, labeling it with the date. Freeze for up to 2 weeks. If not freezing, refrigerate in an airtight container for up to 2 days.
Step 5

• Defrosting Tips

  
  To serve, reheat the frozen gravy in a saucepan on the stovetop or in the microwave. Be sure to stir vigorously while heating to prevent lumps from forming. Add salt as needed.

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