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Homemade gravy for deep-fried turkey

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We always deep-fry our turkey for Thanksgiving (please don't start a pro-con argument about that!), but it leaves me with no pan drippings for the gravy base. My dad loves a flavorful gravy, but I can never get a rich enough flavor for him. I'm negotiating with my husband about making a turkey this weekend, and I would use those drippings. Other than that, does anyone have a suggestion for me? I've tried the Whole Foods gravy and it was bland and gummy, IMHO.

TIA.

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  1. You could buy and roast some turkey wings or backs, save the fat and drippings in the freezer, and use the roasted parts to make a flavorful brown turkey stock. I think a good turkey stock is the most important part of a great gravy.

    1. The last few years we've made a brined turkey. I know a lot of people make gravy from the brined drippings but I've been concerned that would be too salty.

      So I've bought fresh turkey parts at Whole Foods, roasted those and made gravy from that using chicken broth I've made ahead.

      I had been buying turkey wings and maybe even throwing a leg in there (then saving the meat from it.) But last year I discovered that I could get turkey necks and they were much cheaper per pound. So I used a bunch of those. I've reserved them ahead to be sure they would have what I needed.

      Here's the basic recipe I used:

      Make Ahead Turkey Gravy

      4 Turkey Wings, about 3 lb.
      2 Medium Onions, peeled and quartered
      1 Cup Water
      8 Cups Chicken Broth
      3/4 Cup Chopped Carrot
      1/2 Teaspoon Dried Thyme
      3/4 Cup All-purpose Flour
      2 Tablespoons Butter or Margarine
      1/2 Teaspoon Freshly Ground Pepper

      Planning Tip: Make up to 3 months ahead and freeze in an airtight container. Refrigerate 2 days to thaw. Reheat in a saucepan, whisking often.

      1. Heat oven to 400°F. Have ready a large roasting pan.

      2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1-1/4 hours until wings are browned.

      3. Put wings and onions in a 5 to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1-1/2 hours.

      4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.

      5. Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier).

      6. Whisk flour into remaining 2 cups broth until blended and smooth.

      7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 months. Makes 8 cups.

      I think this came from Connie Harrington on this list.

      2 Replies
      1. re: karykat

        Great. Thanks.

        One question - if you add a leg and/or necks, do you change any of the ratios or just dump that in with the wings?

        1. re: jocelyng

          I just approximated the same amount of meat. I probably erred on the side of using more meat, figuring that would make a richer gravy.