Making gravy for your turkey is not too hard, but there never seems to be enough! This is the perfect solution. It’s a make-ahead recipe that leaves you with not only delicious gravy, but yummy turkey wings as well! (The meat is SO tender!) And, although it takes some time, you can freeze the gravy for up to 1 month, so it’s totally worth the effort on a lazy Sunday.
- Preheat your oven to 400º.
- Place 6 medium-to-large turkey drumsticks into a roasting pan. (You can also use wings.)
- Cut up 2 onions into quarters.
- Place the onion pieces on top of the turkey drumsticks.
- Roast for 1.25 hours, until browned.
- Transfer drumsticks and onions to a large pot over medium-high heat.
- Add 1 cup water to the roasting pan and scrape up any brown bits with a spoon.
- Add the liquid from the roasting pan to the pot.
- Add 6 cups of turkey stock.
- Chop up a few carrots and add them to the pot.
- Add 1/2 teaspoon dried thyme.
- Stir to combine.
- Bring to a boil, reduce the heat, and simmer uncovered for 1.5 hours.
- After 1.5 hours, remove the drumsticks and store for later use.
- Strain the broth, pressing the veggies to extract as mush liquid as possible.
- Strain the fat. (If you have time, refrigerate overnight and skim the fat off.)
- Place the strained broth into a saucepan over medium heat. Bring to a boil.
- Whisk 3/4 cup flour into 2 additional cups of turkey stock.
- Add the stock/flour mixture to the saucepan. whisking as your pour it in.
- Add 2 tablespoons butter and 1/2 teaspoon pepper.
- Cool and store until using.
Add the drippings from your turkey the day you cook it for added flavor. And, don’t forget about those turkey drumsticks. I have a yummy recipe for them coming tomorrow!