This make-ahead turkey gravy is flavorful and a big time-saver whenever you are cooking a big turkey dinner.
Turkey parts: 2-4 thighs, 6 wings, or 4 legs
1-TBS Olive oil
1 Small onion, peeled and sliced
1/4 Green bell pepper, sliced
1 Garlic clove, peeled
2-14.5 oz. Cans of chicken broth
2-TBS Butter
Salt, pepper, garlic powder, and onion powder seasonings.
All-purpose flour, or Wondra flour
1.Preheat oven to 365 degrees. Arrange turkey parts in a glass baking dish or roasting pan and drizzle olive oil over turkey parts.
2. Add onion and green pepper slices and sprinkle with seasonings.
3. Roast in the oven for 30-minutes or until sides of this dish starts to brown.
4. Next add 1/2 can of broth, and scrape sides of the baking dish.
5. Continue roasting in the oven for 30 more minutes or until the turkey is golden brown.
6. Place browned turkey and drippings into a stockpot, straining out the vegetables.
7. Add the additional 1-1/2 cans of broth and butter, then simmer on the stovetop on medium heat for about 10 minutes to get additional flavor from the turkey.
8. Remove the turkey parts from the stockpot. This should leave about 3.5 cups of drippings/fat.
9. Using the measurement of 1.5 tablespoons of flour for every cup of drippings/fat, start whisking in the flour a little at a time.
1o. To keep gravy from lumping you can use an immersion blender or a mesh sieve to remove lumps.
11. Continue whisking in the flour until gravy is smooth, then let it simmer on low to thicken.
12. Add salt, pepper and additional seasoning to taste and serve warm.
Make-ahead turkey grave can be made a few weeks before serving and can be frozen, then thawed when needed.