If there’s one fall tradition most Americans cherish, it’s eating a big dinner on Thanksgiving.

And if there’s one thing cooks fear on Thanksgiving, it’s having to make gravy on the spot with the drippings. This rich and silky make-ahead recipe made with turkey thighs takes the pressure off while offering the same flavors as a roast turkey.

For a gluten-free version, mix 2 tablespoons cornstarch with 1/2 cup broth and slowly whisk into the remaining simmering broth, cooking until thickened.

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Make-ahead Turkey Gravy

INGREDIENTS

6 turkey thighs, trimmed, or 9 wings, separated at the joints

Reserved turkey giblets and neck, optional

2 medium carrots, chopped coarse

2 medium celery ribs, chopped coarse

2 medium onions, chopped coarse

1 head garlic, halved

Vegetable oil spray

10 cups chicken broth, plus extra as needed

2 cups dry white wine

12 sprigs fresh thyme

Unsalted butter, as needed

1 cup all-purpose flour

Defatted turkey drippings, optional

Salt and pepper

DIRECTIONS

Adjust oven rack to middle position and heat oven to 450 degrees. In a large roasting pan, toss in thighs, giblets (if using), carrots, celery, onions and garlic and spray with vegetable oil spray. Roast, stirring occasionally, until well browned, 1 1/2 -1 3/4 hours.

Transfer contents of roasting pan to Dutch oven. Add broth, wine and thyme sprigs, and bring to boil, skimming as needed.
Reduce to gentle simmer and cook until broth is brown and flavorful and measures about 8 cups, about 1 1/2 hours. Strain broth through a fine-mesh strainer into a large container, pressing on solids to extract as much liquid as possible. Reserve meat for another use, and discard solids.

Let strained turkey broth settle (if necessary), then spoon off and reserve 1/2 cup of fat that has risen to top (add butter as needed if short on turkey fat). Heat fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until well browned, 3-7 minutes.

Slowly whisk in broth and bring to boil. Reduce to simmer and cook until gravy is very thick, 10-15 minutes. Add defatted drippings, if using, to taste, then season with salt and pepper to taste. Let cool; cover and chill.

Gravy can be made 2 days ahead. Reheat over low heat, and serve. Makes about 2 quarts.

— Cook’s Country magazine

Tribune News Service