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Make-Ahead Turkey Gravy

Sliced roast turkey covered with make-ahead turkey gravy on a white platter
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Onion, carrots, celery and garlic are roasted with tomato paste, simmered in broth with herbs, strained and thickened with a golden roux. Chill or freeze the finished gravy, then reheat it on the day with or without turkey drippings.

Ingredients

Scale

For the Roasted Vegetables

  • 1 large yellow onion, quartered, skin on
  • 2 carrots, cut in 2-inch pieces
  • 2 celery stalks, cut in 2-inch pieces
  • 4 cloves garlic, smashed
  • 1 tbsp tomato paste
  • 2 tbsp olive oil

For the Broth

  • 6 cups low-sodium turkey or chicken broth
  • 4 sprigs fresh thyme
  • 1 bay leaf
  • 6 black peppercorns

For the Gravy

  • 6 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • kosher salt and black pepper to taste

On Serving Day (optional)

  • 1/4 cup skimmed turkey pan drippings

Instructions

  1. Heat the oven to 425°F (220°C). Toss the onion, carrots, celery and garlic with the olive oil and tomato paste on a rimmed sheet pan. Roast 35 minutes, turning once, until deeply browned at the edges.
  2. Transfer the vegetables to a large pot. Pour 1 cup of broth onto the hot sheet pan, scrape up the browned bits and add it to the pot.
  3. Add the remaining broth, thyme, bay leaf and peppercorns. Bring to a boil, then simmer uncovered 25 minutes, until reduced to about 4 1/2 cups.
  4. Strain, pressing on the vegetables, and discard the solids. You should have about 4 cups; top up with broth if needed.
  5. Melt the butter in the clean pot over medium heat, whisk in the flour and cook 3 to 4 minutes until golden-brown.
  6. Gradually whisk in the hot broth and simmer 8 to 10 minutes until the gravy coats a spoon. Season lightly with salt and pepper.
  7. Cool slightly, pour into shallow airtight containers and refrigerate within 2 hours for up to 2 days, or freeze for 2 to 3 months.
  8. To serve, warm the gravy over medium heat, whisking in a splash of broth. Whisk in the drippings, if using, and bring to a boil before serving.

Notes

Makes about 4 cups (16 servings of 1/4 cup). Refrigerate for up to 2 days or freeze for 2 to 3 months; thaw frozen gravy in the fridge. Reheat with a splash of broth, whisking, until it comes to a boil.

Nutrition

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Find it online: https://gordonramsayeats.com/make-ahead-turkey-gravy/