But there’s absolutely no reason not to make it ahead of time using turkey parts.
For extra flavor, tip any pan drippings from the freshly cooked bird into the reheated gravy.
Line a rimmed baking sheet with a silicone baking mat or parchment paper and place a rack on it.
Photo: Johnny Autry
Place turkey pieces on the rack.
Roast until honey-brown, rotating the pan and flipping the pieces once halfway through, about 45 minutes.
Add the turkey pieces.
(confirm to scrape any drippings and browned bits from the baking sheet into the pot as well.)
Bring to a boil over high heat, then reduce the heat to maintain a simmer.
Strain the stock, discarding the solids.
Measure out 4 cups of stock and freeze until the fat rises to the top, about 10 minutes.
Reserve the remaining stock for another use.
Bring the 4 cups stock to a simmer in a medium saucepan.
Heat the 1/4 cup fat in another medium saucepan over medium heat.
Cook until foaming, 1 to 2 minutes.
Pour in the hot stock and bring to a boil, whisking.
Season with salt and pepper.
Refrigerate gravy (Step 5) for up to 3 days.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
