Best 2 Chef Johns Make Ahead Turkey Gravy Recipes

In the realm of culinary delights, few dishes hold a more prominent place than the quintessential Thanksgiving turkey. Its golden-brown skin, succulent flesh, and tantalizing aroma evoke a sense of warmth, family, and gratitude. And no turkey dinner is complete without its crowning glory: a rich, flavorful gravy that elevates the entire meal to new heights of deliciousness.

This article presents a collection of carefully curated make-ahead turkey gravy recipes that cater to every taste and preference. Whether you're a traditionalist who cherishes the classic flavors of a homemade gravy or a culinary adventurer seeking new and exciting味variation, you'll find a recipe here that will make your Thanksgiving feast truly unforgettable.

Our featured recipe, Chef John's Make-Ahead Turkey Gravy, is a classic that has stood the test of time. With its simple ingredients and straightforward instructions, this recipe yields a rich and flavorful gravy that perfectly complements the roasted turkey.

For those who prefer a gravy with a bit more depth and complexity, our recipe for Turkey Gravy with Red Wine and Herbs adds a touch of sophistication to the traditional dish. The red wine and herbs infuse the gravy with a rich, savory flavor that is sure to impress your guests.

If you're looking for a lighter, healthier gravy option, our recipe for Turkey Gravy with Roasted Vegetables is a great choice. This gravy is made with roasted vegetables, such as carrots, celery, and onions, which add a natural sweetness and depth of flavor.

And for those who love the taste of mushrooms, our recipe for Turkey Gravy with Mushrooms is an absolute must-try. The mushrooms add a rich, umami flavor to the gravy that is simply irresistible.

No matter which recipe you choose, you're sure to end up with a delicious and flavorful gravy that will make your Thanksgiving turkey dinner a truly special occasion.

Here are our top 2 tried and tested recipes!

CHEF JOHN'S ROAST TURKEY AND GRAVY

Chef John's Roast Turkey and Gravy image

The biggest myth in all of American cookery is the belief that a juicy, perfectly cooked turkey is difficult for the novice cook to achieve. One of the secrets to a moist, delicious, and beautiful turkey is spreading butter under the skin. You can season the butter any way you want; the possibilities are endless.

Provided by Chef John

Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes

Time 4h55m

Yield 16

Number Of Ingredients 19

Ingredients

2 tablespoons kosher salt
1 tablespoon ground black pepper
1 tablespoon poultry seasoning
1 (12 pound) whole turkey, neck and giblets reserved
2 onions, coarsely chopped
3 ribs celery, coarsely chopped
2 carrots, coarsely chopped
3 sprigs fresh rosemary
½ bunch fresh sage
½ cup butter
1 bay leaf
6 cups water
2 tablespoons turkey fat
1 tablespoon butter
¼ cup all-purpose flour
3 cups turkey pan drippings
¼ teaspoon balsamic vinegar
1 tablespoon chopped fresh sage
salt and ground black pepper to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Mix 2 tablespoons salt, and 1 tablespoon pepper, and poultry seasoning in a small bowl. Tuck turkey wings under the bird, and season cavity with about 1 tablespoon of the poultry seasoning mixture. Reserve remaining poultry seasoning mix.
Toss the onion, celery, and carrots together in a bowl. Stuff about 1/2 cup of the vegetable mixture, rosemary sprigs, and 1/2 bunch sage into the cavity of the turkey. Tie legs together with kitchen string. Loosen the skin on top of the turkey breast using fingers or a small spatula. Place about 2 tablespoons butter under the skin and spread evenly. Spread the remaining butter (about 2 tablespoons) all over the outside of the skin. Sprinkle the outside of the turkey with the remaining poultry seasoning mix.
Spread the remaining onion, celery, and carrots into a large roasting pan. Place the turkey on top of the vegetables. Fill the pan with about 1/2 inch of water. Arrange a sheet of aluminum foil over the breast of the turkey.
Roast the turkey in the preheated oven until no longer pink at the bone and the juices run clear, about 3 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (75 degrees C). Remove the foil during the last hour of cooking. Baste the turkey with the pan juices.
While the turkey is roasting, make stock: place neck, heart, and gizzards in a saucepan with the bay leaf and water. Simmer over medium heat for 2 hours. Strain the turkey giblets from the stock, and discard giblets. There should be at least 4 cups of stock.
Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 to 15 minutes before slicing. Pour the pan juices, about 3 cups, into a saucepan and set aside. Skim off the turkey fat from the pan juices, reserving about 2 tablespoons.
Heat 2 tablespoons of the turkey fat and 1 tablespoon butter in a saucepan over medium heat. Transfer the onion from the roasting pan into the skillet. Cook and stir until the onion is browned, about 5 minutes, then stir in the flour. Continue to cook and stir for about 5 minutes more; whisk in 4 cups of the skimmed turkey stock and the reserved pan juices until smooth; skim off any foam. Stir in the balsamic vinegar. Simmer until the gravy is thickened, whisking constantly, about 10 minutes. Stir in 1 tablespoon of chopped sage, and season to taste with salt and black pepper.

Nutrition Facts : Calories 942.1 calories, Carbohydrate 4.6 g, Cholesterol 256.3 mg, Fat 70.1 g, Fiber 0.9 g, Protein 68.7 g, SaturatedFat 22.8 g, Sodium 949.8 mg, Sugar 1.2 g

CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY

Chef John's Make-Ahead Turkey Gravy image

This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes Turkey Gravy Recipes

Time 4h15m

Yield 8

Number Of Ingredients 13

Ingredients

1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic
3 tablespoons butter
½ cup all-purpose flour
salt and ground black pepper to taste
1 pinch cayenne pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
Strain turkey stock and reserve 6 cups of stock; discard all the solids.
Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

Nutrition Facts : Calories 115.4 calories, Carbohydrate 10.2 g, Cholesterol 22.5 mg, Fat 6.6 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 3.2 g, Sodium 92.4 mg, Sugar 1.9 g

Tips:

Use High-Quality Ingredients: For the best flavor, use fresh, flavorful ingredients. Choose a high-quality turkey, and use fresh vegetables and herbs.
Roast the Turkey Properly: Roasting the turkey properly is essential for a flavorful gravy. Make sure to roast the turkey at the correct temperature and for the correct amount of time.
Use the Turkey Drippings: The turkey drippings are full of flavor, so don't waste them! Use them to make the gravy.
Add Aromatics: Aromatics, such as onions, carrots, and celery, add flavor to the gravy. Sauté them in butter before adding the drippings.
Use Stock or Broth: Stock or broth adds body and flavor to the gravy. Use a good-quality stock or broth that complements the flavor of the turkey.
Season to Taste: Season the gravy to taste with salt, pepper, and other herbs and spices. Taste the gravy as you go and adjust the seasonings as needed.
Thicken the Gravy: If the gravy is too thin, you can thicken it with a roux or cornstarch slurry. A roux is made by cooking equal parts butter and flour together. A cornstarch slurry is made by mixing cornstarch with a little bit of water.
Serve the Gravy Hot: Gravy is best served hot. Reheat it over low heat before serving.

Conclusion:

Chef John's make-ahead turkey gravy is a delicious and easy way to add flavor to your Thanksgiving dinner. By following these tips, you can make a flavorful and delicious gravy that will be the perfect addition to your holiday meal.