You’ve got plenty to do on Thanksgiving to get dinner on the table, so knocking out a few menu items ahead of time can make a big difference. While the gravy may seem like it’s one of the last things you can ma, you can actually make it now! Chef Jill Aker-Ray shares her recipe for the ultimate make-ahead Thanksgiving gravy.
Ultimate Make-ahead Thanksgiving Gravy:
Ingredients:
- 2 1/4 pounds turkey drumsticks (**or use the backbone and giblets of whole turkey if spatchcocking** )
- 3 carrots, cut into pieces1 large onion, quartered
- 2 stalks celery
- 1 tart apple, cut into 1/2 or 1/4s
- 1/2 orange
- 6 fresh parsley sprigs or other fresh herbs ( thyme, rosemary, sage)
- 1/3 cup vegetable oil
- 1/2 cup all-purpose flour ( I like wondra)
- 6 cups low-sodium chicken broth
- 1/2 teaspoon pepper
- Salt to taste
Preparation:
1. Preheat broiler to 400°. Pat drumsticks dry and pierce several times with a fork to allow juices to release whole baking.. Put drumsticks, vegetables, herbs, apple, and orange slices onto a foil-lined sheet pan ( for easy clean up) or roaster. Drizzle with olive oil and season with salt and pepper. Broil for about 10 minutes. Then switch from broil to bake on oven setting- remaining at 400 degrees.
ADVERTISEMENT
2. Bake drumsticks and vegetables in or on the same pan at 400° for 30 minutes or until a meat thermometer inserted into the thickest portion of drumsticks registers 160°. Remove from oven. Remove and discard vegetables and parsley using a slotted spoon. Reserve drumsticks for another use.
3. Pour hot drippings into a large saucepan, add flour and cook over medium heat, whisking constantly for 1 minute. Gradually whisk in chicken broth until smooth. Whisk in salt and pepper.
4. Bring to a boil over medium-high heat, whisking occasionally. Reduce heat to medium, and gently boil, whisking occasionally for 45 minutes or until thick enough to coat the back of a spoon. Season with salt to taste.
Note: To make ahead: Cool gravy for 45 minutes. Cover and chill for up to 3 days. Add a few tablespoons of broth, and reheat over medium heat.
** Save mess by DRY BRINING your bird 1-3 days prior with a combination of salt, pepper, herbs, and spices (no messy liquid and a nice crispy skin with juicy, flavorful meat)
ADVERTISEMENT
** Save about 1/2 the time of roasting by spatchcocking your Turkey ( removing backbone and breaking breastbone to flatten) and reserve backbone and giblets (optional) to whip up your make-ahead gravy!