In anticipation of Thanksgiving, I offer this gift to harried cooks everywhere. I’ve posted this recipe before, but it’s appropriate to do so again. I made about half the amount of the recipe, using three Foster’s turkey legs instead of six. Veggie amounts remain the same for the stock.
Turkey Gravy in Advance
For the stock:
4 TBSP butter (perhaps more)
6 turkey legs or other dark meat parts (about 6 pounds)
salt and pepper
1 medium onion, peeled, stuck with 3 cloves
3 large carrots, peeled and cut into large chunks
3 stalks celery with leaves, trimmed, cut into chunks
2 bay leaves
12 black peppercorns
1 cup water
12 TBSP flour
salt and pepper
Heat oven to 375. Melt 4 TBSP butter. Sprinkle turkey parts with salt and pepper, place in roasting pan and brush with melted butter. Roast 2 hours, basing with butter every 20 minutes. Remove from oven, let cool a bit and remove most of the meat from the bones. Discard skin. RESERVE THE FAT/DRIPPINGS IN THE PAN.
Transfer bones to stockpot, set roasting pan aside. Add onion, carrots, celery, bay leaves and peppercorns to stockpot. Add cold water just to cover. Bring to simmer and cook, mostly covered, about 6 hours.
Place roasting pan on stove and bring juices to a simmer over low heat. Pour in water to deglaze the pan, stirring and scraping. Pour all liquid into a bowl and refrigerate. When liquid is cool, lift of top layer of fat and reserve. Add deglazing liquid to stockpot.
Melt 12 TBSP reserved turkey fat in a skillet over medium heat. Use additional butter, if necessary. Gradually whisk in the flour. Cook until golden brown and toasty smelling, 3-5 minutes or longer (usually longer, as a good roux takes time). Take care to stir continually so the roux doesn’t scorch.
Whisk in a small amount of stock, then add remainder more quickly and whisk until smooth. Simmer, continually whisking, until thickened. Thin if necessary. Season with salt and pepper and a couple of teaspoons or so of a quality fresh poultry seasoning (such as Penzey’s). If desired, whisk in a few tablespoons cold butter to smooth and enrich.
Yields 3 quarts. Can be frozen for up to a month.
If you have any make-in-advance ideas, please contribute. Cheers!