This was so professional. You roasted the wings and veggies like would you learn in cooking school. You made that gravy so perfect. Noone can question you talent.
Everything I know about the Kitchen was handed down from my G-Ma and Mom which is still my G-Ma, lol. Thank you Tracey and continue to enjoy my channel :)
I have been a novice cook all my life. I gave up on making gravy decades ago, it just never turned out right. Once, after a failed attempt, I literally threw away the gravy & the pan I cooked it in. 😊 I made THIS gravy for Thxgvg! OMG! It is SO GOOD!!! AND SO EASY!!!! Everything you said the ingredients was gonna do, it did! I was SO PROUD OF MYSELF when my gravy looked just like yours!!! I am INSPIRED! Looking forward to trying another one of your recipes! Thanks for sharing your gift! Happy Holidays!!
Thanks for the gravy recipe. I start preparing Thanksgiving a couple of weeks prior. I prepare a double batch of dressing and freeze the unbaked dressing in two batches, one for Thanksgiving and the other for Christmas. All I do is thaw it out and bake it as usual. Same with the mac n cheese. mix it up but don't bake it until it's time. Collards greens are good for cooking ahead but don't cook them all the way. Make sure the ham hocks are fork tender just under cook the greens, freeze them up. Then thaw and finish cooking the last few minutes. I have found this works best for people who work and are having guests. As the host you can spend time on the other sides and dessert and of course the turkey. I want to enjoy the holiday too. Being in the kitchen for two or more days is no fun, because you know these young folks ain't brining nothing to the picnic.
Ray, I’ve been cooking since I was 14 ,I am 73 now, You and I MAKE GRAVY THE EXACT SAME WAY! Even at 73 I see what’s out there for Ideas. When I SAW THE MAKE AHEAD GRAVY I said NO WAY! What makes us great Chef’s, IS WE LOVE IT, and that love shows in the food . Blessing of the Holidays to you and yours! I’m subscribed!
This reminds me of my mom cooking Thanksgiving. I watched her as a young kid and she said same thing....keep whisking! She put bacon grease in hers too. Kept a ol' butter container full of it in fridge. It always turned out good. I sure do miss her cooking. Your videos are so easy to watch and 100% great!
Woo-hoo! We will never run out of gravy again! I will be making this for the family beforehand and will bring with...because grandma doesn’t do the cooking anymore! We NEVER have enough gravy. I am tripling the batch. I can’t thank you enough.
Smokin' & Grillin' wit AB I also learned something new. All my life I’ve been stirring water into the flour and then stirring it into the broth instead of making a roux. I never could understand why my gravy was so light in color. Mystery solved! ❤️🙏🏼❤️
Brilliant! What a great idea to simply brown it all in a Dutch oven. Am doing this from now on. I like to add sage, parsley and thyme to mine, but I learned a lot from you. Thank you from an American cooking Thanksgiving in Berlin.
Every year I watch a dozen different turkey and/or gravy videos to get ideas. This one for gravy is the simplest, to-the-point and best explained I've seen. Great video!
Nice job on the Turkey gravy. I put the turkey fat in the roux before the broth to maximize the flavor. When I was young I would do it all the day of,but, now that I'm old and slow. I break it up over 2 sometimes 3 days. Nice job. ✌
I definitely make a batch of gravy ahead of T-Day. Then I make some more from the pan drippings. Whichever turns out best hits the table and what's left is for leftovers. You can't have too much gravy!
Hey man, I found this video last year. This gravy was the best ever!! I am back in 2020 to remind myself of the details. Thank you for sharing this method for turkey gravy. I will do it again this year. Give thanks always!
I'm 71 years old and with all the cooking I've done, gravy is my down fall, I like your video and I'm gonna try it your way, it's like you said it takes patience when stirring , this Thanksgiving 2022 in Southern California there's gonna be some good gravy thanks to you......
Great video, Every thanksgiving I make gravy stock in mid October . Yours is exactly like mine .I just triple up on the recipe.Makes thanksgiving a little easier on my old bones! I’m a74 year old grandpa , love your down to earth videos .I always learn something.Thank you!
I've been making this gravy ever since I first saw this video, and make the stock several times a year. Because we're such huge Christmas fans, we also celebrate Mid-Christmas, June 25 is the halfway mark between this Christmas and last. So I'm making the stock ahead today, but I'm adding one small change: I had 3 necks from ducks I've roasted in the last couple of months and I'm throwing them in to the mix. It's not an overly distinct flavor, but adds a richness that is amazing. Doing the full holiday dinner, turkey, ham, Tourtière, cranberry relish, crescent rolls, fresh mashed potatoes, and this amazing gravy! Thanks again for sharing, AB!
I just made this gravy and it is on the money! I can’t wait to serve it tomorrow! My girls told me I needed to make a double batch of it! AB, YOU ARE THE MAN!
Let me start by saying this is some of the best stock / gravy you're ever going to have. My wife does an amazing gravy. Last Thanksgiving, my mom sent me this, so I figured this base would enhance the gravy even more. We really didn't get the full effect in the gravy because we had large mugs full of it while we did the rest of the cooking! lol But one thing I did notice is that there was a pretty significant amount of scorching, not just fond, on the bottom of our pan. It not only made it darker than the base here, it gave it a slight scorched taste. Not a lot, but it was there. If anyone else finds they're having this problem there's an easy solution. Simply place all the veggies on the bottom of the pan to use like a rack to set the wings on. Fat will still render from the skin, but you pretty much remove the chance of any real scorching. You owe it to yourself to try this recipe, regardless of how you layer it. Outstanding job on this, AB!
Listen AB....I started deboning my turkey to brine/cook (so much quicker and no fail moist pieces, plus less mess when you carve first, then cook). I take the carcass and roast with veges and then simmer for bone broth. I use as much that's needed for a good pot of gravy (for left overs too) and then can up the rest for future use. LOVE ME SOME TURKEY!
Hey Unc! We make the gravy on the same day because we use the giblets out the turkey. This recipe makes me wanna make it now, freeze it (if possible), then pull it out and warm it up. Makes life a little easier lol
Hi Miss Heard...I've just bought gizzards & livers, with stock, and cooked it down to a consomme; just like homemade. Add some mixed fresh herbs to the broth and strain later. A dash of classic poultry season to taste...perfect! Enjoy your Holidays!
I started this recipe last night I let it sit overnight I skimmed the fat off this morning and I made the gravy I hit it with the salt and pepper and I just want to drink the gravy. thanks Unc for another hit !!! I hope u and your family have a fantastic Thanksgiving and Christmas! Also for anybody who read this up to this point make sure you go get his cookbook!
This is the best most easy gravy tutorial I ever seen. Thank you for doing this for us not so good gravy makers. I will remember this always. Keep on doing what you do my Friend. Emerald ain’t got nothing on you👍👍👍😳😳😳
Whoa, this is nearly identical to way I've been doing Thanksgiving gravy for years. Soooooo gooooood!!!!! I like to make it a little thicker and it freezes beautifully. Then on T-day, I add some of the turkey drippings, which thins it out a bit, so you get the best of both worlds, can't go wrong. Best and easiest recipe ever for gravy!! Thanks for posting and Happy Thanksgiving! 🍗
This is the only way I have been making turkey gravy for years! ! I don’t take off the onion or garlic skins when I roast ( more color and flavor ), I roast at least 4 wings and sometimes a leg, and roast a lot longer, turning every so often. I also add fresh flat leaf parsley, fresh thyme and bay leaves to the stock. I then add a little white wine and fresh thyme to the gravy ( my little brother, who was a cook, taught me this, and I never looked back !) . Put it in quart containers and in the freezer until turkey day. Then add your turkey drippings to your already thickened gravy if you want. AB is the real deal, knows how to bring it like a Boss !!
Hey Chef, I’m a make-ahead guy as well. Some years I go for a lighter stock and skip the roasting and go straight to the stovetop. I would definitely use that Turkey fat to start the roux as well - such a shame to let it go to waste. You can add butter at the end (and a splash of acid such as lemon juice or vinegar to balance out the richness from the fat). Looks like a winner though.
Making it right now! Store didn't have fresh turkey wings but did have fresh turkey necks. I'm so excited to try a new method! I may move the necks to the top of the veggies to prevent scorching.
Yo'AB! Thanks for this recipe!! Could never make Thanksgiving/Christmas turkey gravy in my 40+ years of cookin' the bird but I can do this! Plan to make it a day or two ahead of time like I do with the dressing & pumpkin pie. Have a Happy Turkey Day to you & yours and a Blessed & Merry Christmas!!! Biff & Madagan in Canton, Ohio
My family are gravy lovers and just one of my grandsons could eat that amount of gravy, I’ve been making stock for weeks just trying to get enough stock made for thanksgiving!🦃
I cannot make gravy to save my life 😩. Will be trying this recipe though. Will you have a baked Mac-n-cheese recipe for the holiday? I’d love to see your take on it.
Omg !! Gravy the bomb .And I could eat turkey wings all the time .especially baked in the oven with some potatoes in that juice when done ..I love to set up and prep early .I want to enjoy my day ..
Bro I used this recipe last year and it was amazing - I've tried a lot of recipes on youtube and they all failed spectacularly but this....this is a winner. Was searching for it again for this year.
Hey, AB! Of, course that looks delicious. I can never ever get my gravy like that and I try all the time. My family has ALWAYS cooked our Holiday dinner the day of. We just start very early that morning. Please show us your version of Holiday HAM. We need a new recipe. Lol!😊.
Great Video...thank you! For holidays the more you can do ahead, the better for the cook! You can do this and have your gravy made, then just add in a touch of the turkey drippings when you reheat this on the holiday...then save the rest of the drippings in the freezer for next time. I make my stuffing the week before and freeze that...I like not being totally exhausted on Thanksgiving night.
Thank you for this video!! I just made mine yesterday/this morning and it's lovely. I will say I yielded about 2.5 cups of gravy using the 6 cups of water so I'm gonna be making another batch today :D hey I'll freeze it up for later use if there's some left over! Thanks again!
Of all the make-ahead methods I've seen demonstrated, yours is the one I like best. So simple and easy and so effective, I can't wait to try it. I love gravy made from the drippings in the roasting pan, but by the time I get the turkey out of the oven I'm hot, tired from days of cooking and stressed out trying to get everything ready and on the table. The gravy always seems to take me forever, so I'm ready to try making it ahead as I make a lot of the rest of the meal ahead in the day or two before the actual holiday. I figure I can still deglaze the roasting pan with some hot water and decant that into a container to store in the fridge, then use it to make another batch the next day to extend the supply. Gravy is like brown gold around here and always seems to run out before the rest of the leftovers, so I usually try to make as much as possible. I love how your gravy has a rich brown color. I am not a fan of the pale "turkey" gravy that looks like it came out of a jar. One tip I might mention is to leave the skins on the onions and use a yellow onion. I've heard it suggested this adds flavor and color, and since it will be strained out anyway, there's no need to remove the skin, the same way you can leave the skin on the carrots like you did. Love the idea of using just a tad of bacon grease to "wake up the flavor" (Amen!). Also great that you demonstrated how easy it is to make a roux and how quick it all comes together with the proper technique. Fantastic job of demonstrating this great method! Thanks!
AB, thanks for sharing, now that's some hearty gravy. I was thinking turkey stew before you stained it you can get a couple of meals out of this , just using the leftover ingredients. This is a great looking gravy. ATB bro 👍✌.
I tried this and it was awesome! The only thing I did different was instead of 6 cups of water I did 2 cups of water, 1 cup of savugnon blanc and 3 cups of chicken stock.
I'm going to try this gravy 🍲 recipe for Thanksgiving. Safety tip...Please don't put raw meat/poultry and veggies on the same chopping board, especially a wooden board. Pro tip...If one or two veggies burn when baking or sauteing, get rid of it, because it will make your gravy bitter. TFS 💖 AB
"Safety Tip" -- It isn't an issue when the meat and vegetables are going to be cooked together. Since all the items are going into the same pot, cross contamination doesn't matter. The cooking process will take care of any potential problems. Nor is the cutting board an issue either. (1) Providing the cutting board is properly cleaned before it is used for anything else. (2) There are studies indicating that wooden boards may actually be safer than plastic versions. Wood has natural antiseptic properties. And, plastic boards can have deep cuts that harbor pathogens despite routine cleaning methods.
@@oldtimerlee8820 "Safety TiP" 🏥 According to the USDA, contamination starts when you put meat/poultry/seafood on the SAME chopping board, especially a "wooden" board. Here's the link: Cutting Boards and Food Safety: www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/cutting-boards-and-food-safety
Looks good. Thanks for the video. I wanted to see another way to do it. Yours looks like it has more flavor than mine did. We actually had a Thanksgiving yesterday as one sisters is struggling with cancer. She doesn’t think she will be with us this year so we celebrated yesterday.
I made this gravy for my family Thanksgiving meal. It was a hit! I have never made successful turkey gravy before. Everyone loved it and most went back for seconds! You are my Thanksgiving hero, and this recipe is a new staple in my kitchen. Thank you so much!
I made the gravy thanks to you my gravy was a hit the best gravy we all can remember and this was just my first time. Thanks to you my gravy will be center piece of our thanksgiving dinner. Thank you my friend.
Thank you for this recipe. In all these years (I'm 72 y/o) I have always made my turkey gravy after roasting the turkey with the drippings. This is wonderful to make the gravy with the turkey wings before the turkey itself is roasted. Great time saver! Thanks again, looks delicious and I'm sure it tastes fantastic with roasting the wings and vegetables as you demonstrated. This will make a tremendous difference in food prep for the holidays. So glad I saw your video on You Tube. Happy Holidays! Joanne
I want to thank you for taking your time to show all your delicious recipes .... from Mac and cheese to your delicious ham your gravy I can go on on everything is good .... and you make it so easy to fallow .... thanks again keep it up with the delicious recipes.....
You so upgraded my Queen’s gravy👍🏻 A Detroit white girl raised by the black maid (sorry but true): Thank you for bringing back the flavors I was raised on by a queen who was reduced to a uniform. May her life shoulder the strength of today’s black women. My Thanksgiving gratitude.🙏🏻 Mon.-Cube and stale the breadcrumbs for stuffing. Tues.-Cranberry sauce Wed.-Gravy and Stuffing - Hubby does the rest💝.
definitely make the gravy in advance. you do some things slightly differently than I do, mostly, I simmer everything for 3-4 hours, and you did it for far less time. I am so impressed with the color of your gravy. I decided to watch your video based on the picture of your gravy. I love how nice and dark yours is.
Thanks AB. It's just me & my Mom, Dad passed in May 2020. We went to my cousins house for Thanksgiving so Mom said, just wait & do a bit for Sunday dinner. We have a turkey breast , Brussels, dressing & mac. I'm having a time cooking for just 2...
I so enjoy cooking and making everything from scratch, I prep ahead and freeze everything then when the holiday comes I'll pull it out like a Stoffers meal, all Ihave to prep is the turkey breast and my ham😋
Your video was the best prep time I spent this Thanksgiving. I made it ahead but saved the drippings from Thanksgiving and I'll make more turkey gravy this evening because my family wanted more of the gravy. That is a first. Thanks.
I’m going to cook some of my sides a few days early with my 88yo Mom who hasn’t cooked in years. We’re both looking forward to being in the kitchen together. The Turkey and Gravy I like to cook the day of Thanksgiving but this video is quickly changing my mind! Thank you AB...looks delicious as always.
Smokin' & Grillin' wit AB Thank you AB..we will be creating a wonderful memory for sure. I will be videotaping it to share with the rest of the family. But, tonight she and I discussed making your make-ahead gravy and we are going to do it. We both felt it was a real timesaver. So Thanks again!
Hey! I made this recipe this thanksgiving, my first time making turkey gravy, and it absolutely RULED! Even my mother told me that it's one of only two gravys she's ever liked, with the other being her late mother's recipe that is lost to time. Thank you AB!!! Only thing I wound up changing was that instead of using the bacon fat, we happened to have a giant hunk of prosciutto around that I trimmed a tablespoon of fat off of instead. Helped with the richness!
Omg I thought I was the only person who made their gravy like this! Lol! It really does save so much time. The only thing I do differently is I keep the onion skins on when roasting after I wash them because they have a ton of flavor. Also, I’ve never added ACV. I’m going to try that. TFS!
Great idea to make stock from the wings! In my house, no one touches the wings because there isn’t enough meat on them so they end left on the platter. This is a great use for them. Thanks!
I've just watched several videos using the same basic method, but NONE of them resulted in anything that looked this tempting. I know what I'm doing this year!
Printable Recipe: smokinandgrillinwitab.com/make-ahead-turkey-gravy/
This was so professional.
You roasted the wings and veggies like would you learn in cooking school. You made that gravy so perfect. Noone can question you talent.
Everything I know about the Kitchen was handed down from my G-Ma and Mom which is still my G-Ma, lol. Thank you Tracey and continue to enjoy my channel :)
Amen! Looks so good!
I make this gravy every year!
It’s just fabulous! ❤
I have been a novice cook all my life. I gave up on making gravy decades ago, it just never turned out right. Once, after a failed attempt, I literally threw away the gravy & the pan I cooked it in. 😊 I made THIS gravy for Thxgvg! OMG! It is SO GOOD!!! AND SO EASY!!!! Everything you said the ingredients was gonna do, it did! I was SO PROUD OF MYSELF when my gravy looked just like yours!!! I am INSPIRED! Looking forward to trying another one of your recipes! Thanks for sharing your gift! Happy Holidays!!
Thank you and congrats on your successful cook too. Enjoy!
Thank you for sharing your recipe, I will make it this thanksgiving 😊😊
Finally some legit gravy for my deep fried turkey!
Just make this gravy!!! Best tasting gravy I made in 40 years of marriage!! Plus make ahead is fabulous!!!!!
You know you're a good cook when you can make a video just making gravy.
Need a recipe on biscuits now LOL
@@reekster4998 lol yep
Right?! LOL
Yep some can't boil water or make gravy
True..
Who doesn't love AB? He's better than turkey gravy and that's awsome!
Thanks for the gravy recipe. I start preparing Thanksgiving a couple of weeks prior. I prepare a double batch of dressing and freeze the unbaked dressing in two batches, one for Thanksgiving and the other for Christmas. All I do is thaw it out and bake it as usual. Same with the mac n cheese. mix it up but don't bake it until it's time. Collards greens are good for cooking ahead but don't cook them all the way. Make sure the ham hocks are fork tender just under cook the greens, freeze them up. Then thaw and finish cooking the last few minutes. I have found this works best for people who work and are having guests. As the host you can spend time on the other sides and dessert and of course the turkey. I want to enjoy the holiday too. Being in the kitchen for two or more days is no fun, because you know these young folks ain't brining nothing to the picnic.
You already know! 🔥😁😋😉
Ray, I’ve been cooking since I was 14 ,I am 73 now, You and I MAKE GRAVY THE EXACT SAME WAY! Even at 73 I see what’s out there for Ideas. When I SAW THE MAKE AHEAD GRAVY I said NO WAY! What makes us great Chef’s, IS WE LOVE IT, and that love shows in the food . Blessing of the Holidays to you and yours! I’m subscribed!
This reminds me of my mom cooking Thanksgiving. I watched her as a young kid and she said same thing....keep whisking! She put bacon grease in hers too. Kept a ol' butter container full of it in fridge. It always turned out good. I sure do miss her cooking. Your videos are so easy to watch and 100% great!
Thanks Dave and don't you just love how food can take you back in time? Enjoy!
@@SmokinandGrillinwithAB Thanks for a great video!
For those of us who don't eat pork, can the fat we skimmed from the turkey stock be used instead?
Woo-hoo! We will never run out of gravy again! I will be making this for the family beforehand and will bring with...because grandma doesn’t do the cooking anymore! We NEVER have enough gravy. I am tripling the batch. I can’t thank you enough.
I'm gonna need the address so I can get some too! Lol Thank you and enjoy!
Smokin' & Grillin' wit AB I also learned something new. All my life I’ve been stirring water into the flour and then stirring it into the broth instead of making a roux. I never could understand why my gravy was so light in color. Mystery solved! ❤️🙏🏼❤️
@@lindaayala6541 Yep yep! The longer you cook it, the darker it becomes 😁😉😋
Brilliant! What a great idea to simply brown it all in a Dutch oven. Am doing this from now on. I like to add sage, parsley and thyme to mine, but I learned a lot from you. Thank you from an American cooking Thanksgiving in Berlin.
Hope you enjoy!!
Every year I watch a dozen different turkey and/or gravy videos to get ideas. This one for gravy is the simplest, to-the-point and best explained I've seen. Great video!
Nice job on the Turkey gravy. I put the turkey fat in the roux before the broth to maximize the flavor. When I was young I would do it all the day of,but, now that I'm old and slow. I break it up over 2 sometimes 3 days. Nice job. ✌
Thanks for the laugh David. With age comes wisdom so I'm with you on the 2 or 3 day head start :)
So good and really simple ya'all ❤❤
I definitely make a batch of gravy ahead of T-Day. Then I make some more from the pan drippings. Whichever turns out best hits the table and what's left is for leftovers. You can't have too much gravy!
I just went on ahead and hit like as soon as I saw how spotless your kitchen is and how organized you are....I knew you knew what you were doing!
Thank you Sarita, again :) A clean kitchen is a must! Thank you for noticing :) Enjoy!
Hey man, I found this video last year. This gravy was the best ever!! I am back in 2020 to remind myself of the details. Thank you for sharing this method for turkey gravy. I will do it again this year. Give thanks always!
I'm 71 years old and with all the cooking I've done, gravy is my down fall, I like your video and I'm gonna try it your way, it's like you said it takes patience when stirring , this Thanksgiving 2022 in Southern California there's gonna be some good gravy thanks to you......
Great video, Every thanksgiving I make gravy stock in mid October . Yours is exactly like mine .I just triple up on the recipe.Makes thanksgiving a little easier on my old bones!
I’m a74 year old grandpa , love your down to earth videos .I always learn something.Thank you!
I've been making this gravy ever since I first saw this video, and make the stock several times a year.
Because we're such huge Christmas fans, we also celebrate Mid-Christmas, June 25 is the halfway mark between this Christmas and last.
So I'm making the stock ahead today, but I'm adding one small change: I had 3 necks from ducks I've roasted in the last couple of months and I'm throwing them in to the mix. It's not an overly distinct flavor, but adds a richness that is amazing.
Doing the full holiday dinner, turkey, ham, Tourtière, cranberry relish, crescent rolls, fresh mashed potatoes, and this amazing gravy!
Thanks again for sharing, AB!
I made this last year. Absolutely the best gravy recipe ever! Going to start prepping food the Sunday before Thanksgiving.
I just made this gravy and it is on the money! I can’t wait to serve it tomorrow! My girls told me I needed to make a double batch of it! AB, YOU ARE THE MAN!
Let me start by saying this is some of the best stock / gravy you're ever going to have. My wife does an amazing gravy. Last Thanksgiving, my mom sent me this, so I figured this base would enhance the gravy even more. We really didn't get the full effect in the gravy because we had large mugs full of it while we did the rest of the cooking! lol
But one thing I did notice is that there was a pretty significant amount of scorching, not just fond, on the bottom of our pan. It not only made it darker than the base here, it gave it a slight scorched taste. Not a lot, but it was there. If anyone else finds they're having this problem there's an easy solution. Simply place all the veggies on the bottom of the pan to use like a rack to set the wings on. Fat will still render from the skin, but you pretty much remove the chance of any real scorching.
You owe it to yourself to try this recipe, regardless of how you layer it. Outstanding job on this, AB!
I did this 3 years ago, my dinner was off the hook. BUT THIS GRAVY STOLE THE SHOW.
Now I make it every year.
You know what's in it. Healthier than store bought high sodium stuff.
I have hyponatrimea (low sodium) so i need to eat lots of salt! If I don't than I get high blood pressure!
Listen AB....I started deboning my turkey to brine/cook (so much quicker and no fail moist pieces, plus less mess when you carve first, then cook). I take the carcass and roast with veges and then simmer for bone broth. I use as much that's needed for a good pot of gravy (for left overs too) and then can up the rest for future use. LOVE ME SOME TURKEY!
Spoken like a true Chef! Thank you Shelly :)
Hey Unc! We make the gravy on the same day because we use the giblets out the turkey. This recipe makes me wanna make it now, freeze it (if possible), then pull it out and warm it up. Makes life a little easier lol
Absolutely! Easy is my thing :)
Hi Miss Heard...I've just bought gizzards & livers, with stock, and cooked it down to a consomme; just like homemade. Add some mixed fresh herbs to the broth and strain later. A dash of classic poultry season to taste...perfect! Enjoy your Holidays!
I’m from India and I just tried this and loved it. It’s delicious!! Thank you and God bless !!
I like this recipe...
Thanks Bro!
Yall need to do another colab
Ray mack Always showing love 💘
I can smell it from here!! Another must-try recipe for me !!!!
Thank you Fam!
Ok gravy is done! Now on to AB’s Turkey brining recipe! This thanksgiving I’m doing 100% smokin and grillin recipes!
Enjoy fam! 👏👏👏🔥🔥
Same lol. I'm in the process of gravy and brining my turkey next in a few hours lol
I gotta tell you young man, you had me when you added bacon grease! You can never go wrong with anything that involves bacon!
Made this for thanksgiving and it was awesome! A hit!! Doing it every year, Thank you!!
I did make-ahead gravy last year and it was great! No last minute stress or mess before getting food on the table! So much easier and tasted amazing.
Man you made that way too easy!!! Most definitely running with this! Appreciate you for sharing!
Thanks Bro and enjoy!
Tried it n liked it a lot
You probably can use this method with beef bone ( Short Ribs).
Love your recipes.
Hmmmm, interesting 😋 Thank you Linda 😉😋😁
Another year, another re-watch of this video to make home made gravy! Thanks again AB
Dude.... this look soooooooo good, never seen gravy made this way will be trying this out...great job👍👏👏
My father was a chef and this was the way he did it. Great gravy base for anything. Cheers!
Now that's some mighty fine looking gravy Mr. AB
I started this recipe last night I let it sit overnight I skimmed the fat off this morning and I made the gravy I hit it with the salt and pepper and I just want to drink the gravy. thanks Unc for another hit !!! I hope u and your family have a fantastic Thanksgiving and Christmas! Also for anybody who read this up to this point make sure you go get his cookbook!
Cool good to know! Mines in the oven roasting right now! I can't wait to finally taste it 😋
@@wanda01141 My advice is make sure your vegetables are really roasted I could have left mine in a little longer personally
Yes... Gravy! When he poured that gravy in the gravy bowl and you saw that perfect thickness of that sweet gravy... 😥😥 Pass me the biscuits! 😋😋😋🔥🔥
Thank you Lady J. I'm trying to take the mystery out of making gravy. :) Enjoy!
@@SmokinandGrillinwithAB I Definitely will. Thank you!
This is the best most easy gravy tutorial I ever seen. Thank you for doing this for us not so good gravy makers. I will remember this always. Keep on doing what you do my Friend. Emerald ain’t got nothing on you👍👍👍😳😳😳
I forgot to tell you. We're eating the same thing tonight. Smothered Turkey Wings, veggies and rice and gravy.😁
Great minds think alike!
I followed this to the letter, and it came out perfect. The only thing I did different was use a gravy separator. Thank you for this excellent recipe.
I will be making it 3 days before Thanksgiving. Looks delicious! Thank you!
Me too! Less stress for the big day.
I'll start my prep early Wednesday morning....I'll also do a pie and cake the same day.....turkey on Thursday morning.
Whoa, this is nearly identical to way I've been doing Thanksgiving gravy for years. Soooooo gooooood!!!!! I like to make it a little thicker and it freezes beautifully. Then on T-day, I add some of the turkey drippings, which thins it out a bit, so you get the best of both worlds, can't go wrong. Best and easiest recipe ever for gravy!! Thanks for posting and Happy Thanksgiving! 🍗
Thank you Lori! 😁😉😋
This is the only way I have been making turkey gravy for years! ! I don’t take off the onion or garlic skins when I roast ( more color and flavor ), I roast at least 4 wings and sometimes a leg, and roast a lot longer, turning every so often. I also add fresh flat leaf parsley, fresh thyme and bay leaves to the stock. I then add a little white wine and fresh thyme to the gravy ( my little brother, who was a cook, taught me this, and I never looked back !) . Put it in quart containers and in the freezer until turkey day. Then add your turkey drippings to your already thickened gravy if you want. AB is the real deal, knows how to bring it like a Boss !!
Hey Chef, I’m a make-ahead guy as well. Some years I go for a lighter stock and skip the roasting and go straight to the stovetop. I would definitely use that Turkey fat to start the roux as well - such a shame to let it go to waste. You can add butter at the end (and a splash of acid such as lemon juice or vinegar to balance out the richness from the fat). Looks like a winner though.
Oh damn! This is now my GO TO gravy recipe! Gonna do this and credit you bro, thanks a bunch for this, for real! Cheers!
Thank you and enjoy! 👍😋😁😉
Making it right now! Store didn't have fresh turkey wings but did have fresh turkey necks. I'm so excited to try a new method! I may move the necks to
the top of the veggies to prevent scorching.
just put it in a container and let me buy that thang lol
Lol Thank you :)
Yes! Please so that now 😊!
The BEST turkey gravy ever!!!!
Yo'AB! Thanks for this recipe!! Could never make Thanksgiving/Christmas turkey gravy in my 40+ years of cookin' the bird but I can do this! Plan to make it a day or two ahead of time like I do with the dressing & pumpkin pie. Have a Happy Turkey Day to you & yours and a Blessed & Merry Christmas!!! Biff & Madagan in Canton, Ohio
Same to you and your family Ed. I also make some of my dishes 2 and 3 days before. Smart! 😁
My family are gravy lovers and just one of my grandsons could eat that amount of gravy, I’ve been making stock for weeks just trying to get enough stock made for thanksgiving!🦃
I cannot make gravy to save my life 😩. Will be trying this recipe though. Will you have a baked Mac-n-cheese recipe for the holiday? I’d love to see your take on it.
I do and I'll be making another version in a week or so. Thanks for asking :)
Omg !! Gravy the bomb .And I could eat turkey wings all the time .especially baked in the oven with some potatoes in that juice when done ..I love to set up and prep early .I want to enjoy my day ..
Alright now, I keep watching you.
You're getting down young man and I'm old school.
:)
Bro I used this recipe last year and it was amazing - I've tried a lot of recipes on youtube and they all failed spectacularly but this....this is a winner. Was searching for it again for this year.
Hey, AB! Of, course that looks delicious. I can never ever get my gravy like that and I try all the time. My family has ALWAYS cooked our Holiday dinner the day of. We just start very early that morning. Please show us your version of Holiday HAM. We need a new recipe. Lol!😊.
Okay, np Devera :)
@@SmokinandGrillinwithAB Thank You!😁😁
Great Video...thank you! For holidays the more you can do ahead, the better for the cook! You can do this and have your gravy made, then just add in a touch of the turkey drippings when you reheat this on the holiday...then save the rest of the drippings in the freezer for next time. I make my stuffing the week before and freeze that...I like not being totally exhausted on Thanksgiving night.
Thanks so much for this! My husband likes to fry our turkeys so this is a great way for me to still make homemade gravy ahead of time!
Thank you for this video!! I just made mine yesterday/this morning and it's lovely. I will say I yielded about 2.5 cups of gravy using the 6 cups of water so I'm gonna be making another batch today :D hey I'll freeze it up for later use if there's some left over! Thanks again!
New year - rewatch of this video to make home made gravy!
Of all the make-ahead methods I've seen demonstrated, yours is the one I like best. So simple and easy and so effective, I can't wait to try it. I love gravy made from the drippings in the roasting pan, but by the time I get the turkey out of the oven I'm hot, tired from days of cooking and stressed out trying to get everything ready and on the table. The gravy always seems to take me forever, so I'm ready to try making it ahead as I make a lot of the rest of the meal ahead in the day or two before the actual holiday. I figure I can still deglaze the roasting pan with some hot water and decant that into a container to store in the fridge, then use it to make another batch the next day to extend the supply. Gravy is like brown gold around here and always seems to run out before the rest of the leftovers, so I usually try to make as much as possible. I love how your gravy has a rich brown color. I am not a fan of the pale "turkey" gravy that looks like it came out of a jar. One tip I might mention is to leave the skins on the onions and use a yellow onion. I've heard it suggested this adds flavor and color, and since it will be strained out anyway, there's no need to remove the skin, the same way you can leave the skin on the carrots like you did. Love the idea of using just a tad of bacon grease to "wake up the flavor" (Amen!). Also great that you demonstrated how easy it is to make a roux and how quick it all comes together with the proper technique. Fantastic job of demonstrating this great method! Thanks!
AB, thanks for sharing, now that's some hearty gravy. I was thinking turkey stew before you stained it you can get a couple of meals out of this , just using the leftover ingredients. This is a great looking gravy. ATB bro 👍✌.
I tried this and it was awesome! The only thing I did different was instead of 6 cups of water I did 2 cups of water, 1 cup of savugnon blanc and 3 cups of chicken stock.
I'm going to try this gravy 🍲 recipe for Thanksgiving. Safety tip...Please don't put raw meat/poultry and veggies on the same chopping board, especially a wooden board. Pro tip...If one or two veggies burn when baking or sauteing, get rid of it, because it will make your gravy bitter. TFS 💖 AB
"Safety Tip" -- It isn't an issue when the meat and vegetables are going to be cooked together. Since all the items are going into the same pot, cross contamination doesn't matter. The cooking process will take care of any potential problems. Nor is the cutting board an issue either. (1) Providing the cutting board is properly cleaned before it is used for anything else. (2) There are studies indicating that wooden boards may actually be safer than plastic versions. Wood has natural antiseptic properties. And, plastic boards can have deep cuts that harbor pathogens despite routine cleaning methods.
@@oldtimerlee8820 "Safety TiP" 🏥 According to the USDA, contamination starts when you put meat/poultry/seafood on the SAME chopping board, especially a "wooden" board. Here's the link: Cutting Boards and Food Safety: www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/cutting-boards-and-food-safety
Looks good. Thanks for the video. I wanted to see another way to do it. Yours looks like it has more flavor than mine did. We actually had a Thanksgiving yesterday as one sisters is struggling with cancer. She doesn’t think she will be with us this year so we celebrated yesterday.
I just google that spoon holder I see on your stove. Amazon!!!
Thanks for the idea. I need to add that to my Amazon.com store 👍😁
Yes. I started making my dressing two days ago by making and then freezing bread.
"all in the wrist and the elbow" ....my guy AB know a lil sumn bout twistin up in the kitchen lol
Thanks Brah!
Oh, I thought he was saying, “it’s all in the WHISK and the elbow.” Lol! Either way, it makes sense. 😁
I made this gravy for my family Thanksgiving meal. It was a hit! I have never made successful turkey gravy before. Everyone loved it and most went back for seconds! You are my Thanksgiving hero, and this recipe is a new staple in my kitchen. Thank you so much!
I made the gravy thanks to you my gravy was a hit the best gravy we all can remember and this was just my first time. Thanks to you my gravy will be center piece of our thanksgiving dinner. Thank you my friend.
Yep...
Turkey wing and rice as a side bonus ..
Mmmmm
Thank you for this recipe. In all these years (I'm 72 y/o) I have always made my turkey gravy after roasting the turkey with the drippings. This is wonderful to make the gravy with the turkey wings before the turkey itself is roasted. Great time saver! Thanks again, looks delicious and I'm sure it tastes fantastic with roasting the wings and vegetables as you demonstrated. This will make a tremendous difference in food prep for the holidays. So glad I saw your video on You Tube. Happy Holidays!
Joanne
I'm doing 3 days of Prep this year and I'm so glad I found this. Thank you for the details. Can't wait to work on this tonight.
I tried this a couple years ago; it came out GREAT!
Love your recipes
Thanks
I want to thank you for taking your time to show all your delicious recipes .... from Mac and cheese to your delicious ham your gravy I can go on on everything is good .... and you make it so easy to fallow .... thanks again keep it up with the delicious recipes.....
Thank you AB for the easiest method for making ahead turkey gravy!!
You so upgraded my Queen’s gravy👍🏻 A Detroit white girl raised by the black maid (sorry but true): Thank you for bringing back the flavors I was raised on by a queen who was reduced to a uniform. May her life shoulder the strength of today’s black women. My Thanksgiving gratitude.🙏🏻 Mon.-Cube and stale the breadcrumbs for stuffing. Tues.-Cranberry sauce Wed.-Gravy and Stuffing - Hubby does the rest💝.
I tried this recipe and everyone loved it. I am adding this recipe to my collection. Thank you for sharing.
definitely make the gravy in advance. you do some things slightly differently than I do, mostly, I simmer everything for 3-4 hours, and you did it for far less time. I am so impressed with the color of your gravy. I decided to watch your video based on the picture of your gravy. I love how nice and dark yours is.
Just made this today its fire. Took all day glad I made it the day before thanksgiving.
Thanks AB. It's just me & my Mom, Dad passed in May 2020. We went to my cousins house for Thanksgiving so Mom said, just wait & do a bit for Sunday dinner. We have a turkey breast , Brussels, dressing & mac. I'm having a time cooking for just 2...
This is the best gravy I have ever seen anyone make!!!!
I so enjoy cooking and making everything from scratch, I prep ahead and freeze everything then when the holiday comes I'll pull it out like a Stoffers meal, all Ihave to prep is the turkey breast and my ham😋
Smart! 👍😋😁👏
A.B. You make cooking gravy look 👀 easy I usually wake up early and start cooking 🥘 A.B. Give me a plate of that turkey wings and rice 🍚 😋😍🥰
Your video was the best prep time I spent this Thanksgiving. I made it ahead but saved the drippings from Thanksgiving and I'll make more turkey gravy this evening because my family wanted more of the gravy. That is a first. Thanks.
Glad it helped!
I’m going to cook some of my sides a few days early with my 88yo Mom who hasn’t cooked in years. We’re both looking forward to being in the kitchen together. The Turkey and Gravy I like to cook the day of Thanksgiving but this video is quickly changing my mind! Thank you AB...looks delicious as always.
Enjoy you Holiday cooking with your mom. That will create a beautiful memory that will last a life time. Enjoy you two! :) :) :) :)
Smokin' & Grillin' wit AB Thank you AB..we will be creating a wonderful memory for sure. I will be videotaping it to share with the rest of the family. But, tonight she and I discussed making your make-ahead gravy and we are going to do it. We both felt it was a real timesaver. So Thanks again!
@@royaltyb1837 Enjoy :)
Dutch over pot sounds interest on top of stove and oven..cooking turkey wingssss. endless taste of family holiday eating..
Hey! I made this recipe this thanksgiving, my first time making turkey gravy, and it absolutely RULED! Even my mother told me that it's one of only two gravys she's ever liked, with the other being her late mother's recipe that is lost to time. Thank you AB!!!
Only thing I wound up changing was that instead of using the bacon fat, we happened to have a giant hunk of prosciutto around that I trimmed a tablespoon of fat off of instead. Helped with the richness!
Absolutely the BEST turkey gravy. I’m hosting again this year and I am definitely using this recipe. Thank you so much
Omg I thought I was the only person who made their gravy like this! Lol! It really does save so much time. The only thing I do differently is I keep the onion skins on when roasting after I wash them because they have a ton of flavor. Also, I’ve never added ACV. I’m going to try that. TFS!
Great idea to make stock from the wings! In my house, no one touches the wings because there isn’t enough meat on them so they end left on the platter. This is a great use for them. Thanks!
Enjoy!
Yessir, AB you have another video to help me prepare for another successful holiday meal.
I've just watched several videos using the same basic method, but NONE of them resulted in anything that looked this tempting. I know what I'm doing this year!
Just watched this again to make sure I've got it down.