No one likes to be rushed when they are cooking a big dinner for friends and family. Especially when it is a Turkey dinner. So I like to make my gravy the day before. This way I can make a proper stock and take my time and do other make ahead dishes at the same time. The less I have to do on the day of the better. This a just one way to take better control of your kitchen. Set aside 4 hours to make this recipe. You could go to the store and buy chicken broth if you like and just go to the end of the video but I will say that there is nothing better than homemade stock. This way you also will have plenty to go around because we all know how fast the gravy goes when it is really good after it has been passed around. It is worth it!

Makes 3 liters ( 33 oz.) Time: 4 hours Difficulty: Easy

Turkey Gravy Ingredients:

• 1 large onion, rough chopped.
• 3 carrots, rough cut.
• 12 pepper corns.
• 3 ribs celery, rough cut, keep the leaves as well.
• 20 ml. (2 tbsp ) Avocado oil.
• 2 large turkey wings. (pick up at any grocery store).
• 3 liters cold water (13 cups)
• Bunch of Thyme. (see video)
• 3 large cloves of fresh garlic, crushed.
• 2 sticks unsalted butter.
• 2 tbsp (30ml.) duck fat. You can use Chicken or Turkey Fat as well.
• 250 gr. (9 oz.) all purpose flour.
• salt and pepper to taste.

Turkey Gravy Instructions

• Preheat oven to 350F. ( 176 C. )
• Rub Turkey wings and toss veggies in oil.
• Place veggies in bottom on pan then lay Turkey parts on top and place on oven for an hour or until the Turkey browned.
• Transfer everything into the stock pot.
• Add water until it covers everything, and bring to a boil. Immediately reduce to a simmer. Let stand uncovered for approximately 3 1/2 hours and add hot water as needed to keep covered.
• Strain the stock out from the solids.
• Heat butter and duck fat. Add flour a little at a time mixing well as you go.
• Once roux is complete, add a little stock to start, continuously whisking to prevent lumps. Once you have it going you can be more liberal while adding the stock.
• Add Salt and pepper to taste. (Don’t over Salt!)
• At this point you should have a velvety consistency. If it is too thin you can set on low and reduce until you get the desired consistency.
• Once cooled you can place in Fridge or freeze it for later.