Want to host Thanksgiving like a boss? This make-ahead turkey gravy prevents that last minute scramble. No pan drippings and NO LUMPS!
- 1 Tbsp canola or vegetable oil
- 2 turkey drumsticks
- 1 onion, large, roughly chopped
- sprinkle of sugar
- 8 cups turkey stock (chicken can be substituted)
- 4 oz unsalted butter (1 stick)
- 1/2 cup Wondra flour (or AP)
- 3/4 cup dry white wine
- kosher salt and pepper
- splash of soy sauce
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Heat the oil over med/high heat and add the drumsticks and the chopped onion. Sprinkle the onions with a little kosher salt and a sprinkle of sugar.
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Cook, rotating the drumsticks, until the onions and turkey are golden brown, about 8-10 mins.
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Add the stock, bring to a boil, and reduce to a simmer. Simmer for about 1 1/2 hours.
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Remove the drumsticks to a plate and strain the stock into a large bowl, pressing on the onions. Discard the onions and the turkey skin and skim the fat from the stock. Shred the turkey and keep for another use.
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Wipe out the pot or use a clean one. Add the butter to the pot and turn the heat to medium. Once the butter has melted, whisk in the flour.
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Cook the roux, whisking constantly, for 2-3 mins. Whisk in the wine in a slow, steady stream. Now whisk in the fortifed stock, again very slowly to avoid lumps.
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Bring to a boil, then reduce to a simmer. Season well with kosher salt and freshly ground black pepper. Stir in the soy sauce.
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Simmer until the gravy has thickened. Taste and adjust seasoning. Store the gravy in the refrigerator for up to three days or the freezer for up to three months.
Yields: 2 Quarts Turkey Gravy
Store in the refrigerator for up to 3 days or freeze for up to 3 months.
- I use drumsticks for the gravy because I like having the dark meat leftover for tacos or to toss into pastas or salads for a quick dinner. You can use turkey wings if you prefer.
- Keep the flame low once the stock is added, you just want a bare simmer, not a rolling boil.
- For the best flavor, I recommend making your own turkey stock. It's easy, promise!!
- When making the roux, whisk continuously. Keep whisking as you add the wine and stock. Add the liquids very slowly to prevent lumps.
- Seasoning is key! Be generous with your salt and pepper and don't forget to add the soy sauce!