Americas test kitchen make ahead turkey gravy

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Lan Lam, a senior editor for Cook's Illustrated and recipe developer for America's Test Kitchen, came up with a brilliant gravy that you can make ahead of time. And the smart part of it is that you don’t have to stand there and brown any turkey parts.

With multiple side dishes commanding your last-minute attention just as guests are arriving, you don't want to worry about the gravy. Items in the giblets bag found in the cavity of the turkey—the neck, heart, and gizzard—added delicious depth to our Make-Ahead Turkey Gravy, but we found it best to stay clear of the liver. Its strong flavor overpowered our gravy. Deglazing was an important step, one that’s often overlooked. Taking the time to deglaze ensured that all of the flavorful brown…

Serve with our Old-Fashioned Stuffed Turkey.

Of course it had to taste great. But we also wanted a gravy that could be made in advance, didn't require drippings, and could accommodate dietary restrictions. For a turkey gravy that really tastes like the bird but doesn't require drippings, we began by making a full-flavored turkey stock that included not just the neck and giblets but also some excess skin and fat from the turkey—powerhouse sources of turkey flavor. We started our untraditional method for making turkey stock by simmering…

In this month's Catastrophe Kitchen, a make-ahead turkey gravy that might be the best you’ve ever had.

This Make Ahead Turkey Gravy is so easy and saves tons of time and stress on Thanksgiving Day! No more running around while the turkey gets cold, trying to skim fat and whisk out lumps while everyone stares at you because you misjudged your time and they are starving. (Oh, is this just me??)

You don't need turkey drippings to make gravy this Thanksgiving. This recipe uses a few ingenious tricks to produce perfect gravy without turkey drippings.

Adapted from here.

Save yourself a bunch of time with this Make Ahead Turkey Gravy! Turkey wings, vegetables and herbs roast in the oven before cooking with wine and stock, creating a delicious base to this extremely flavorful homemade gravy. Can be made a few weeks in advance and kept in the freezer or as little 3 to 4 days if kept refrigerated. This recipe will yield 4 cups.