Turkey gravy

[waterford335]

I'm going to be very busy this Thanksgiving cooking for 20 people. Can I make the gravy on the stove top the day before? Thanks.

[RonB]

Yes, but the drippings add flavor.

[EdF]

Well, here's trick that could help. Get a package of turkey wings, brown them for the drippings and use to make your stock/gravy. Follow this template: https://www.seriouseats.com/recipes/...vy-recipe.html

It works!

[texastweeter]

Or turkey feet if you can find them. Only thing better than the flappers, IMO.

[EdF]

texastweeter - O yeah - gelatin!

[waterford335]

Maybe I'll catch the drippings and add to the gravy when I re-heat it.

[texastweeter]

If you like a smokey gravy like we do, this is the way to go.

[JeffJ]

EdF 2 years ago we had smokey gravy. I didn't like it. I'll be taking a hard look at the technique you linked above.

[EdF]

As they say, JeffJ , it's all a matter of taste. And as the cook, you can do it however suits your audience!

[JGo37]

Yep - I agree. Turkey bits and pieces cooked away from smoke for drippin's for the sauce & it'll all be gravy from there on.

[jgreen]

+1

[Strat50]

You can certainly make your gravy beforehand. With, or without smoke flavor will be fine. If you consider the gravy as a separate cook, you'll know how to proceed . The idea here is to keep the immediate, fresher flavors of the turkey, etc., a foil to the staid and traditional flavors of the gravy, mashed potatoes, etc. the "base." Mixing the two, is up to you....

[JCBBQ]

I'm in the same boat. I'm going to make turkey wing gravy ahead of time.

https://www.youtube.com/watch?v=PgO4emPuW9U

[Huskee]

Meathead suggests using the wing tips, backbone (if spatchcocking) giblets, and juices from the turkey bag in the gravy in his recipe. Of course I agree with all the above as well.

[texastweeter]

Forgot about the backbone in my earlier reply, yes add that too!