Chef John’s Make-Ahead Turkey Gravy: A Stress-Free Thanksgiving Essential

Thanksgiving. The mere mention of the word conjures images of golden-brown turkeys, mountains of mashed potatoes, and, of course, the all-important gravy. But let’s face it, Thanksgiving Day can be a whirlwind of activity, leaving you scrambling to prepare everything at the last minute. That’s where Chef John’s make-ahead turkey gravy comes to the rescue. This recipe not only tastes incredible but also allows you to get a significant chunk of your Thanksgiving dinner prep done well in advance, freeing you up to enjoy the holiday with your loved ones.

## Why Chef John’s Make-Ahead Turkey Gravy is a Game Changer

Chef John, the beloved culinary personality behind Food Wishes, has a knack for simplifying complex recipes without sacrificing flavor. His make-ahead turkey gravy is a prime example. Here’s why it’s a must-try:

* **Stress-Free Thanksgiving:** The biggest advantage is that you can make this gravy days, even weeks, ahead of Thanksgiving. No more last-minute gravy panic!
* **Deep, Rich Flavor:** The gravy is built upon a flavorful base of roasted turkey wings and vegetables, creating a depth of flavor that instant gravy mixes simply can’t match.
* **Easily Customizable:** While the recipe is fantastic as is, it’s also a great starting point for adding your own personal touch. Want a hint of herbs? Go for it. Prefer a thicker gravy? Simply adjust the amount of thickening agent.
* **Impress Your Guests:** Serve up a gravy that tastes like you spent hours slaving over it, even though you prepared it days in advance.
* **Uses Inexpensive Turkey Wings:** Turkey wings are far more affordable than a whole turkey or turkey breasts. This makes it a budget-friendly option for incredible gravy.

## Chef John’s Make-Ahead Turkey Gravy Recipe: A Step-by-Step Guide

This recipe is adapted from Chef John’s original recipe, with some minor adjustments for clarity and detail. Gather your ingredients and let’s get started!

**Ingredients:**

* 4-5 pounds turkey wings
* 2 tablespoons olive oil
* 1 large onion, roughly chopped
* 2 carrots, roughly chopped
* 2 celery stalks, roughly chopped
* 4 cloves garlic, minced
* 1/2 cup all-purpose flour (or gluten-free all-purpose blend)
* 8 cups chicken broth (low-sodium is recommended)
* 1 cup dry white wine (optional, but adds a nice depth of flavor)
* 2 bay leaves
* 1 teaspoon dried thyme
* 1/2 teaspoon dried sage
* Salt and freshly ground black pepper to taste
* 2 tablespoons unsalted butter (optional, for added richness)
* 2 tablespoons chopped fresh parsley (optional, for garnish)

**Equipment:**

* Large roasting pan
* Large stockpot or Dutch oven
* Whisk
* Fine-mesh strainer or cheesecloth
* Fat separator (optional, but helpful)

**Instructions:**

**Part 1: Roasting the Turkey Wings and Vegetables**

1. **Preheat the Oven:** Preheat your oven to 400°F (200°C). Make sure the rack is positioned in the middle of the oven.
2. **Prepare the Turkey Wings:** Pat the turkey wings dry with paper towels. This will help them brown better. Season them generously with salt and pepper.
3. **Roast the Turkey Wings:** Place the turkey wings in the large roasting pan. Drizzle with olive oil and toss to coat evenly. Spread the wings in a single layer.
4. **Add the Vegetables:** Scatter the chopped onion, carrots, and celery around the turkey wings in the roasting pan. Toss the vegetables with the olive oil and drippings in the pan. Season lightly with salt and pepper.
5. **Roast Until Golden Brown:** Roast the turkey wings and vegetables for 1 to 1.5 hours, or until the turkey wings are deeply golden brown and the vegetables are softened and slightly caramelized. Flip the turkey wings halfway through the roasting process to ensure even browning. The internal temperature of the turkey wings should reach 165°F (74°C).
6. **Remove from Oven:** Once the turkey wings are roasted, remove the roasting pan from the oven and let it cool slightly.

**Part 2: Making the Gravy Base**

1. **Transfer to Stockpot:** Transfer the roasted turkey wings and vegetables to a large stockpot or Dutch oven. Don’t discard the drippings in the roasting pan – they’re packed with flavor!
2. **Deglaze the Roasting Pan:** Place the roasting pan over medium heat on the stovetop. Pour in the dry white wine (if using) and scrape up all the browned bits from the bottom of the pan with a wooden spoon or spatula. These browned bits are called fond, and they add a ton of flavor to the gravy. Simmer for a minute or two to reduce the wine slightly.
3. **Add to Stockpot:** Pour the wine mixture (or just the drippings if you’re not using wine) into the stockpot with the turkey wings and vegetables.
4. **Add Broth and Seasonings:** Pour in the chicken broth, bay leaves, thyme, and sage. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for at least 2 hours, or up to 4 hours. The longer it simmers, the more flavorful the gravy will be.
5. **Strain the Gravy:** After simmering, remove the stockpot from the heat. Using a fine-mesh strainer lined with cheesecloth (if desired), strain the gravy into a large bowl or heat-proof container. Discard the solids (turkey wings, vegetables, and herbs).
6. **Defat the Gravy:** This step is crucial for a smooth and delicious gravy. There are a couple of ways to defat the gravy:
* **Fat Separator:** The easiest method is to use a fat separator. Pour the gravy into the fat separator and let it sit for a few minutes. The fat will rise to the top, and you can then pour the defatted gravy into a clean pot.
* **Refrigeration:** Alternatively, you can refrigerate the gravy overnight. The fat will solidify on the surface, making it easy to skim off with a spoon.

**Part 3: Thickening the Gravy**

1. **Skim Fat (if refrigerated):** If you refrigerated the gravy, skim off the solidified fat from the surface and discard it. Alternatively, use a fat separator to remove any remaining fat.
2. **Heat the Gravy:** Pour the defatted gravy into a clean pot and heat it over medium heat.
3. **Make a Slurry:** In a small bowl, whisk together the all-purpose flour (or gluten-free blend) with 1/2 cup of cold water until smooth. This mixture is called a slurry. Make sure there are no lumps.
4. **Whisk in the Slurry:** Slowly pour the slurry into the heated gravy while whisking constantly. Continue whisking until the gravy thickens to your desired consistency. This usually takes a few minutes. If the gravy is too thick, add a little more chicken broth to thin it out. If it’s not thick enough, make another small batch of slurry and add it to the gravy.
5. **Simmer and Season:** Reduce the heat to low and simmer the gravy for another 5-10 minutes, stirring occasionally. This will help cook out the flour taste and ensure that the gravy is smooth and silky.
6. **Adjust Seasoning:** Taste the gravy and adjust the seasoning with salt and pepper as needed. Remember that the flavors will intensify as the gravy cools, so don’t over-season it.
7. **Add Butter (Optional):** For extra richness and shine, stir in the unsalted butter until melted just before serving.

**Part 4: Serving and Storing**

1. **Serve Hot:** Serve the gravy hot with your Thanksgiving turkey, mashed potatoes, stuffing, and other side dishes.
2. **Garnish (Optional):** Garnish with chopped fresh parsley for a pop of color and freshness.
3. **Storing:**
* **Refrigerator:** Let the gravy cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.
* **Freezer:** For longer storage, you can freeze the gravy for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
4. **Reheating:** Reheat the gravy gently in a saucepan over medium-low heat, stirring occasionally. If the gravy is too thick, add a little chicken broth to thin it out. You can also reheat it in the microwave in 30-second intervals, stirring in between, until heated through.

## Tips and Tricks for the Best Make-Ahead Turkey Gravy

* **Don’t Skip the Roasting:** Roasting the turkey wings and vegetables is essential for developing deep, rich flavor. Don’t be tempted to skip this step. The browned bits and caramelized vegetables are the foundation of a great gravy.
* **Use Good Quality Broth:** The quality of your chicken broth will directly impact the flavor of your gravy. Opt for low-sodium broth so you can control the salt level. Homemade broth is always the best option, but a good quality store-bought broth will also work.
* **Strain Thoroughly:** Straining the gravy removes any solids and creates a smooth, silky texture. Don’t skip this step. A fine-mesh strainer lined with cheesecloth will ensure the best results.
* **Defat, Defat, Defat:** Removing the fat is crucial for a gravy that isn’t greasy. Use a fat separator or refrigerate the gravy and skim off the solidified fat. This step will make a huge difference in the final product.
* **Whisk Constantly:** When adding the slurry, whisk constantly to prevent lumps from forming. If lumps do form, you can try straining the gravy again or using an immersion blender to smooth it out.
* **Adjust the Consistency:** The consistency of the gravy is a matter of personal preference. Add more slurry for a thicker gravy or more broth for a thinner gravy.
* **Don’t Over-Season:** Remember that the flavors will intensify as the gravy cools, so don’t over-season it. Taste and adjust the seasoning as needed, but err on the side of caution.
* **Add a Touch of Acidity:** A squeeze of lemon juice or a splash of apple cider vinegar can brighten the flavors of the gravy and balance out the richness. Add it at the very end, just before serving.
* **Infuse with Herbs:** Experiment with different herbs to customize the flavor of your gravy. Rosemary, oregano, or marjoram would be delicious additions.
* **Add a Splash of Cream or Milk:** For an even richer and creamier gravy, stir in a splash of heavy cream or whole milk at the end, just before serving.

## Troubleshooting Common Gravy Problems

* **Lumpy Gravy:** The most common cause of lumpy gravy is adding the flour directly to the hot liquid without first making a slurry. To fix lumpy gravy, try straining it through a fine-mesh strainer or using an immersion blender to smooth it out.
* **Thin Gravy:** If your gravy is too thin, you can thicken it by adding more slurry. Mix 1 tablespoon of flour with 2 tablespoons of cold water until smooth and whisk it into the gravy. Simmer for a few minutes until thickened. Alternatively, you can simmer the gravy uncovered for a longer period to reduce the liquid and concentrate the flavors.
* **Thick Gravy:** If your gravy is too thick, simply add a little more chicken broth or water to thin it out. Stir until smooth.
* **Greasy Gravy:** Greasy gravy is usually caused by not removing enough fat. Use a fat separator or refrigerate the gravy and skim off the solidified fat. You can also try adding a tablespoon of cornstarch mixed with a tablespoon of cold water to the gravy and simmering until thickened. The cornstarch will help absorb some of the fat.
* **Bland Gravy:** If your gravy tastes bland, try adding more salt, pepper, or other seasonings. A splash of lemon juice or apple cider vinegar can also brighten the flavors. Make sure you used good quality broth and that you roasted the turkey wings and vegetables until deeply browned.

## Make-Ahead Gravy: A Thanksgiving Sanity Saver

Chef John’s make-ahead turkey gravy is more than just a recipe; it’s a strategy for a more relaxed and enjoyable Thanksgiving. By preparing the gravy in advance, you’ll free up valuable time on the big day, allowing you to focus on spending time with your loved ones and enjoying the festivities. So, give this recipe a try and experience the magic of stress-free Thanksgiving cooking!