Tara's Make Ahead Turkey Gravy

 

This recipe is helpful providing you have the turkey broth base.  Every Thanksgiving or Easter, I make a huge pot of turkey broth to use as a gravy starter for special occasions, including, Christmas! ****I did provide Ina Garten's make ahead gravy link though, so you can absolutely still make your gravy in advance.

When You Have a Left over Turkey Carcass

When you want to make turkey broth, simply fill a large pot with water and season it with herbs and spices (sage, thyme) you like that go well with turkey, put the turkey carcass in the pot together with the wings, the drumsticks, skin  - everything!  Bring to a boil and then turn the temp down and let simmer for 3 hours or more.

Once the broth has finished simmering, cool it down and then remove any scum from the top as well remove the carcass and any other large parts you can take out.  Then put a colander over another large pot and strain the turkey broth through it.  Put the strained turkey broth into freezer safe containers and pop them into the freezer.

On the big day, you will finish off your gravy with a few easy extra ingredients.  Having the turkey broth however, makes it all so easy and really flavors up your gravy quickly.  This way,  you won't be stressing at the stove with your family hovering trying to get the turkey gravy just right.    

Here is my recipe for Tara's Gravy:  

Defrost 3 1/2 - 4 cups turkey broth.

In a pot add defrosted turkey broth, 4 ounces of red wine (or if you like white), 1 Tbsp. soya sauce and turkey drippings.  Bring to a soft boil and then add 1/4 cup gravy thickener, Bisto powder, my absolute favorite.  Continue adding Bisto until you get the right consistency you like. Taste test and add anything else you might like such as a spig of rosemary, a bit of salt and pepper, more wine, you name it.  

If you don't have turkey broth, Ina Garten has a great make ahead turkey gravy recipe: Make-Ahead Turkey Gravy with Onions & Sage Recipe | Ina Garten | Food Network