Do-ahead Turkey Gravy
This message goes out to all the procrastinators who swore they’d never wait until the last minute again to put together their Thanksgiving feast: Make this gravy now. We bring you this quick do-ahead courtesy of Chef John Pitblado, our wonderful, in-house expert on all regional American cuisines.Print this recipe
You’re welcome to go ahead and make your own Turkey Stock, but we prefer to make that after the bird is cooked with the drippings. You can make this gravy 5 days ahead of the big day with easy-t0-find turkey stock in under 10 minutes.
Do-Ahead Turkey Gravy
|1/4 cup||Lard, Turkey or Duck fat|
|1 qt||Turkey stock (also works with chicken and beef stocks, but since it's Thanksgiving)...|
|Salt and white pepper, to taste|
|Lemon juice, to taste|
- In a medium saucepan, combine the onions and fat and cook over medium heat until he onions are translucent and tender (about 5-8 minutes).
- Add the flour to the onions and stir until the flour lightly browns and smells toasty (about 1-2 minutes).
- Start whisking and pour the stock in with the heat on medium, slowly and in 1 cup increments. You'll notice the gravy thickening as you go, and once it is velvety (but not too thick, as it thickens as it cools), pour it through a strainer.
- Salt and pepper to taste first, then add a splash of lemon, adding more if needed.