I prefer to make it from pan drippings. My mother made the best gravy, from Roasts, and Turkey and she passed it on to me. It is hard to make it that day, but the results are awesome.
Absolutely agree with that, but when I’m entertaining 40+ people and it is complete chaos, I prefer to have this make ahead as backup. Thanks for watching. Happy Thanksgiving
@@doghairdontcarelindaniel7531 thanks for watching. Here’s another make ahead recipe for a Thanksgiving family favorite. ruclips.net/video/N7WMJIzmfdo/видео.htmlsi=lXlNRe2ZlxiDFLF-
My new favorite way to make turkey gravy, more convenient and less hectic than waiting for the last minute and depending on the roast turkey bits and drippings....liked your presentation and subbed for the many more tips and recipes on your channel.
I am a self-proclaimed no-can-do gravy cook. I have never made it - and yet, I am going to try this recipe for Christmas. You make it look so easy to make, it should be fool-proof, right? Thank you for the recipe and easy to follow instructions!
I think it’s foolproof. Few tips: when making the gravy (as opposed to the stock that you make in the first step) make sure you add a small amount of turkey broth to the roux at first. It will thicken quickly, so use a whisk as you continue to add the turkey broth. This will ensure no lumps. Also, make sure the turkey broth is cold or at least room temp when you start. Hot broth added to the roux makes lumps!!! Don’t forget to season at the end. Thanks for sharing your comment. Please subscribe for more recipes from my twin sister and me. Happy Holidays!
@@chriscatton705 Sorry for that. To remove the turkey fat just chill until the fat solidifies and skim off. I usually try to mirror the seasonings in my dressing/stuffing. Since there are so many different stuffing recipes, I did not want to presume. But Bell’s poultry seasoning is a great option. Thanks for watching and Happy Thanksgiving
Love Chef John. I’ve been following him forever! I’ve been doing this recipe just as long. Obviously, imitation is the best form of flattery and in this case the best ever recipe!!!
All of these videos are very helpful. I started with Alton Brown's version (Miso paste?), then found turkey stock......so used instead of water. With turkey stock, I only used the neck and giblets from my turkey. We're deep frying the turkey again this year, so a non traditional gravy is a necessity. I was going to bring stock and flour together on Thanksgiving AM......but I may assemble today....just in case I need a backup.
when I break down any fowl chicken. duck. or turkey I put all extra bits including gizzards and hearts plus carcasses minus livers(it will cloud your gravy and can add a bitterness ) into a ziplock bag then when time comes add all favourite veggies plus thyme, sage, and a little rosemary and 1 large bay leaf and salt too taste then roast in a large pan at 400 f /195 c for at least 1hour, make sure to watch it so it does not burn then add 2 cups good white wine to deglaze the pan cook until no more pervasive wine taste (about 20 minutes) so now add some either chicken or turkey stock or even some of your premade poultry stock then cook for another 1hour and 1/2 then if you have schmaltz (rendered chicken fat if not any neutral fat will do )add equal amount of said fat to another pan and the same amount of flour make sure to cook the flour a little past blonde stage then slowly add to your unfinished gravy ....cook until desired thickness adjust salt and strain it and pour over everything that needs gravy at turkey time .. enjoy
Thanks David for your comments. I also save the chicken/turkey parts in my freezer. But I’ve never thought to use white wine for deglazing. Thanks for that! I will definitely try. The schmaltz is a great fat for the roux. Happy Thanksgiving
@@GourmetorGoodEnough you too as well... I use wine for flavour but also the slight acidity serves as a means to break down more collagen and turn it into gelatin .. sometimes in stock I add 2 or 3 tablespoons of straight vinegar .. does the same job, just not a flavour enhancer
Nice recipe. Pretty much the same one I've been making for years. I always make the gravy ahead a time. One difference is that I don't use garlic and I do add Bell's Poultry Seasoning to taste.
Not sure if you’ll see this question since this was posted last year but worth a try… Thank you for the recipe. I’m gonna give it a try this year. Have you ever made it several days/a couple of weeks before Thanksgiving and frozen? I’m new to making gravy and wonder it would still have a good taste and texture when thawed and heated. Thanks!
Because this is a flour based turkey gravy, it can be frozen for up to 4 months. Thaw in the fridge the night before serving. Heat on medium low flame. If your gravy seems too thin do this: make a separate slurry by combining 2 tablespoons flour with 6 tablespoons COLD water. Whisk together to remove any lumps then slowly add the cold slurry to your hot gravy. This will help thicken it more. I don’t think the slurry will be necessary, but it’s good to know how to do just in case. Thanks for watching and Happy Thanksgiving!!!!
I save all my broth all year long. From Turkey, chicken & pork ribs or any other broth. Then freeze it, & when Thanksgiving rolls around I mix it all together & make gravy. If need be U can add some bouillon. I love it 😊
Sounds amazing! Thanks for sharing. I save all my vegetable scraps and freeze. When I get a gallon size bag I make vegetable stock to freeze. I do the same with the skin and bones from rotisserie chicken. Happy Thanksgiving!
Simmer on stove top. It will be very thick before it’s reheated. Not to worry! I like to add some of the turkey pan drippings if there are any. Enjoy and thanks for watching:)
Yes, but you will need more of it. I would also add thighs and drumsticks with the skin still on. That is where all the flavor is! But you will end of with chicken gravy.
Guess what! I found turkey drums and used those instead of wings I could'nt find wings .So step 1 is ready tomorrow I'll finish step 2 . Thanks so much for your recipe , you saved me from all that hassle of doing gravy at the last minute.
What a nice kitchen, everything is in place, look, at your pots and pans, OH I have it now, you are or were a Teacher, for many years, I thought that the wing were your main course, Perfect from start to finish, this is the first time that I have ever seen or heard of your recipe, I will never forget this day, I learned to make perfect Turkey Gravy. Thank a whole bunch......................BB
WOW Bob!!! You made my day! No, I was never a teacher but thanks for the compliments. You encourage me to keep doing what I love to do:) I hope you become a subscriber and Happy Thanksgiving to you and yours.
AHA! Busted!!! Of course I use s/p throughout my cooking. I like to season as I go, but I leave the seasoning choice up to you. Everybody likes different seasonings. I like to mirror my stuffing/dressing, so sometimes I use rosemary, other times sage. But you’re correct. It always needs plenty of salt and pepper. Thanks for watching. Happy Thanksgiving 1
@@GourmetorGoodEnough I'm making this as I'm commenting, and I see you didn't add seasoning until the gravy was made. I'm doing the same thing, salting and peppering when the gravy is made. We can always add but hard to take it out. My wings and veggies are still simmering, about another hour to go, then I will strain and cool a little and put stock in frig so I can separate the fat from the stock, then make the roux to thicken the gravy. I hope it turns out good! Happy Thanksgiving! 🦃🙏
@@opaulamorgan4265 You’re close to perfection! Just cool stock long enough to skim off the fat and be sure to save the fat for the roux. I’m at my son’s and I just finished 2 pumpkin and 1 pecan pie. Can’t wait for tomorrow. Thanks for watching and Happy Thanksgiving!!!
@@opaulamorgan4265 Thank you so much for the positive feedback!! That keeps us inspired. Hope you’re subscribed because we have a lot of good recipes coming for the holiday season! Happy Turkey Day
Thank you soooo much! I am not a turkey fan but my best beloved loves it and all the trimmings. Luckily, my girlfriend cooks the turkey but there is never enough gravy for the leftovers. Your video just solved the problem for us! I think even I could make gravy following your instructions (not so good at gravy in the past)! Highest accolade is to tell you I am now subscribed😊.
I recently started spatchcocking my turkey....game changer for me. However, you don't get the juices since they stay in the meat. You have solved my problem. Will definitely do this from now on. Thank you for your wonderful video. You are a blessing.
I’m sure you’re right, but the kitchen bouquet would definitely go bad before I could use enough to justify the purchase🤷♀️Thanks for watching. Happy Thanksgiving!
Sage is especially nice if it’s also in the stuffing. A wonderful herb that does not get utilized enough in cooking! I like to mirror my spices and herbs to match my stuffing/dressing. Happy Thanksgiving!
This recipe is great. I add turnip and parsnips....both great gravy enhancers. A good tip. After draining the stock, add same amount of water as before and boil the wings and veggies another hour. You will double your gravy. Also, after baking 40 minutes, instead of taking it out turn oven down to 350 and leave in for another 1 1/2 hours. You don't leave it in the oven long enough to get the best flavour. For the gluten sensitive, freeze the stock and thicken w/cornstarch at dinnertime. Don't thicken w/cornstarch and freeze, the thickness dissolves when freezing.
Great suggestions! I love adding root vegetables to my stocks. I also like to deglaze with white wine if I have it available. Thank you for the lesson about cornstarch. I did not know it dissolves when frozen. Happy Thanksgiving
I made my gravy from the pan drippings. Skimmed the fat and made a rue with it, then combined it with the juice…. took 20 minutes, while the bird was resting anyway. It was easy and delicious.
@@_wormlet any chicken or turkey stock will do. I make my own from carcasses of birds that we eat. But you might not even need that, as a good turkey yields enough drippings on its own. I don’t measure; I just do it til it has the consistency and flavor I want.
Are you sure you can freeze the gravy if you use butter in the roux? I have made gravy from this recipe many times with great success but have never frozen it. I have read that you shouldn’t freeze if you use butter or any dairy in a gravy recipe. I would love your feedback.
Yes you can freeze this gravy. I have done it many times in the past. It is true that dairy products don’t freeze well (think cream soups) but there is not a significant amount of dairy to alter the texture. Thanks for watching. Happy Thanksgiving!
Hi I just found you and love the gravy you made I m the host for thanksgiving this year I have a question: what was the seasoning? Also May I add some white wine.? Please advise me Thanks a lot
Yes, you can use white wine to deglaze your roasting pan. That is my preference, but I did not have any on the day I filmed. For the seasonings, I try to mirror the seasonings in my dressing/stuffing. My favs are sage or rosemary. Another favorite Thanksgiving dish is my fruit crisp (check out this link). I prep it the morning of and then bake as we sit down to eat. The smell is wonderful and this dessert is a nice addition to the traditional pies. ruclips.net/video/M9Vz6wZjab0/видео.htmlsi=Ps5U05V93sqWkZ53. Here at Gourmet or Good Enough we love hosting any type of gathering. Thank you for watching and enjoy your holiday!!!!
I like to mimic the seasonings in my stuffing/dressing. Your seasonings sound perfect! Bell’s All Natural Seasoning is a nice blend. Thanks for watching and Happy Thanksgiving!
You put a big smile on my face! Thanks for watching. Be sure to subscribe because this week I’m posting my holiday carrot cake and pumpkin roll. Happy Thanksgiving!!!
So do you always make the roux on the day of serving or can you make the finished gravy and put it back in the fridge for another day and just reheat on the day of serving?
Fresh gravy is only good for about 3-4 days. I like to do the roux morning of so I still have fresh gravy for the leftovers😊thanks for watching. Happy Thanksgiving!
I buy a Costco chicken or two and drain out the liquid, and store in the freezer. When i comes time to make gravy, i saute onions, garlic, carrots + herbs and add flour, stock and half n half making a gravy. Lastly, I swig in 1/4c of cognac 😋
You could always add more flour/butter to your roux but I find that the gravy thickens as it sits. Since this is make ahead it is just right when I need it. Thanks for watching
Thank you so much. You are a genius. It’s is nerve wrecking trying to get everything done on Thanksgiving. I’m definitely going to use your recipe for Thanksgiving 2023. Happy Holidays 🎄
Make ahead gravy has been around for years, so I don’t want to take all the credit, but when it comes to Thanksgiving any make ahead prep is appreciated! I sometimes peel my potatoes the night before and put in a pot of cold water, clean, peel and chop the vegetables needed for the stuffing, set up my coffee/dessert station. I even set my tables a few days ahead of time! (We usually have a big crowd!) What make ahead or pre planning do you do?
@@GourmetorGoodEnough I peel the potatoes too and put in cold water. I cut the veggies for the stuffing and make the cabbage salad or cole slaw. I make Mac and cheese for the vegans too. Makes it easier but never thought of making gravy ahead of time. Thank you
After the roasting and simmering, you have extracted all the flavor from the solids. What remains is very bland. I suppose the solids could be puréed and used for something else? If you have any suggestions, let us know. Thanks for watching. Happy Thanksgiving
I used to stress during the holidays. Now, I still make from scratch, but prepping ahead makes it easier and more enjoyable. Do ahead gravy is just one of my make ahead recipes. We always include a pasta dish, so I make sauce and stuffed shells ahead of time and freeze before hand. Thanks for watching! Happy Thanksgiving
I love Chef John! Been a follower forever. And I’ve been doing my gravy this way just as long. They say imitation is the best form of flattery!!! Happy Thanksgiving
Love Chef John. Been a follower forever and I’ve been making my gravy this way just as long. They say imitation is the best form of flattery!!! Happy Thanksgiving
I totally agree with your comment to deglaze with white wine. At the time of my video, I did not have any (LOL) so I substituted the water. But my preference would always be wine. I think the amount of water (covering the wings during the simmer) is fine because I ended with a generous amount of gravy!!! Thanks for watching
LOL. Thanks David. I’m a big fan of Chef John and have been following him for years! I have been making this gravy so long I’ve forgotten where it came from! I will be sure to give him credit in my description.
I prefer to make it from pan drippings. My mother made the best gravy, from Roasts, and Turkey and she passed it on to me. It is hard to make it that day, but the results are awesome.
Absolutely agree with that, but when I’m entertaining 40+ people and it is complete chaos, I prefer to have this make ahead as backup. Thanks for watching. Happy Thanksgiving
2024 October. Loved this video. So precise and right to the point. Gonna try this.
@@doghairdontcarelindaniel7531 thanks for watching. Here’s another make ahead recipe for a Thanksgiving family favorite. ruclips.net/video/N7WMJIzmfdo/видео.htmlsi=lXlNRe2ZlxiDFLF-
Great idea. I usually just make the stock base and freeze. This is even more of a time saver. Wonderful time saving tip and it looks delicious
Glad it was helpful!
Thank you for inspiring me with this recipe. The gravy was the best I have ever made. Have an awesome Thanksgiving Everyone.
Thank YOU for sharing your experience with me! Please subscribe to our channel. We have lots of helpful holiday recipes!
I did this and it turned out perfectly!
Thanks for sharing! Be sure to subscribe for more great content
My new favorite way to make turkey gravy, more convenient and less hectic than waiting for the last minute and depending on the roast turkey bits and drippings....liked your presentation and subbed for the many more tips and recipes on your channel.
This looked delicious, never thought to make it ahead of time.
It really removes the last minute stress from Thanksgiving Day. Thanks for watching!
Love it thanks for sharing Happy thanksgiving 🦃 🙌🏼
I am a self-proclaimed no-can-do gravy cook. I have never made it - and yet, I am going to try this recipe for Christmas. You make it look so easy to make, it should be fool-proof, right? Thank you for the recipe and easy to follow instructions!
I think it’s foolproof. Few tips: when making the gravy (as opposed to the stock that you make in the first step) make sure you add a small amount of turkey broth to the roux at first. It will thicken quickly, so use a whisk as you continue to add the turkey broth. This will ensure no lumps. Also, make sure the turkey broth is cold or at least room temp when you start. Hot broth added to the roux makes lumps!!! Don’t forget to season at the end. Thanks for sharing your comment. Please subscribe for more recipes from my twin sister and me. Happy Holidays!
@@GourmetorGoodEnough You didn't advise or show how to remove the turkey fat or what seasonings you used. That would have been helpful.
@@chriscatton705 Sorry for that. To remove the turkey fat just chill until the fat solidifies and skim off. I usually try to mirror the seasonings in my dressing/stuffing. Since there are so many different stuffing recipes, I did not want to presume. But Bell’s poultry seasoning is a great option. Thanks for watching and Happy Thanksgiving
This is, step for step, the chef john recipe for make-ahead turkey wing gravy.
Love Chef John. I’ve been following him forever! I’ve been doing this recipe just as long. Obviously, imitation is the best form of flattery and in this case the best ever recipe!!!
Thank you , I get very frustrated making gravy after all the rest of cooking , so very helpful.😊👍
Thanks for watching. Happy Thanksgiving🦃
All of these videos are very helpful. I started with Alton Brown's version (Miso paste?), then found turkey stock......so used instead of water. With turkey stock, I only used the neck and giblets from my turkey. We're deep frying the turkey again this year, so a non traditional gravy is a necessity. I was going to bring stock and flour together on Thanksgiving AM......but I may assemble today....just in case I need a backup.
when I break down any fowl chicken. duck. or turkey I put all extra bits including gizzards and hearts plus carcasses minus livers(it will cloud your gravy and can add a bitterness ) into a ziplock bag then when time comes add all favourite veggies plus thyme, sage, and a little rosemary and 1 large bay leaf and salt too taste then roast in a large pan at 400 f /195 c for at least 1hour, make sure to watch it so it does not burn then add 2 cups good white wine to deglaze the pan cook until no more pervasive wine taste (about 20 minutes) so now add some either chicken or turkey stock or even some of your premade poultry stock then cook for another 1hour and 1/2 then if you have schmaltz (rendered chicken fat if not any neutral fat will do )add equal amount of said fat to another pan and the same amount of flour make sure to cook the flour a little past blonde stage then slowly add to your unfinished gravy ....cook until desired thickness adjust salt and strain it and pour over everything that needs gravy at turkey time .. enjoy
Thanks David for your comments. I also save the chicken/turkey parts in my freezer. But I’ve never thought to use white wine for deglazing. Thanks for that! I will definitely try. The schmaltz is a great fat for the roux. Happy Thanksgiving
@@GourmetorGoodEnough you too as well... I use wine for flavour but also the slight acidity serves as a means to break down more collagen and turn it into gelatin .. sometimes in stock I add 2 or 3 tablespoons of straight vinegar .. does the same job, just not a flavour enhancer
Nice recipe. Pretty much the same one I've been making for years. I always make the gravy ahead a time. One difference is that I don't use garlic and I do add Bell's Poultry Seasoning to taste.
Bell’s Poultry Seasoning is a great idea. I will add some to my gravy this year! Thanks for watching
Not sure if you’ll see this question since this was posted last year but worth a try… Thank you for the recipe. I’m gonna give it a try this year. Have you ever made it several days/a couple of weeks before Thanksgiving and frozen? I’m new to making gravy and wonder it would still have a good taste and texture when thawed and heated. Thanks!
Because this is a flour based turkey gravy, it can be frozen for up to 4 months. Thaw in the fridge the night before serving. Heat on medium low flame. If your gravy seems too thin do this: make a separate slurry by combining 2 tablespoons flour with 6 tablespoons COLD water. Whisk together to remove any lumps then slowly add the cold slurry to your hot gravy. This will help thicken it more. I don’t think the slurry will be necessary, but it’s good to know how to do just in case. Thanks for watching and Happy Thanksgiving!!!!
Excellent - thanks again!
I save all my broth all year long. From Turkey, chicken & pork ribs or any other broth. Then freeze it, & when Thanksgiving rolls around I mix it all together & make gravy. If need be U can add some bouillon. I love it 😊
Sounds amazing! Thanks for sharing. I save all my vegetable scraps and freeze. When I get a gallon size bag I make vegetable stock to freeze. I do the same with the skin and bones from rotisserie chicken. Happy Thanksgiving!
To reheat it on thanksgiving day, do u microwave it or simmer it in a small pot?
Simmer on stove top. It will be very thick before it’s reheated. Not to worry! I like to add some of the turkey pan drippings if there are any. Enjoy and thanks for watching:)
I can never find turkey wings can I substitute with chicken instead your video is very helpful thanks and all the best.
Yes, but you will need more of it. I would also add thighs and drumsticks with the skin still on. That is where all the flavor is! But you will end of with chicken gravy.
Guess what! I found turkey drums and used those instead of wings I could'nt find wings .So step 1 is ready tomorrow I'll finish step 2 . Thanks so much for your recipe , you saved me from all that hassle of doing gravy at the last minute.
What a nice kitchen, everything is in place, look, at your pots and pans, OH I have it now, you are or were a Teacher, for many years, I thought that the wing were your main course, Perfect from start to finish, this is the first time that I have ever seen or heard of your recipe, I will never forget this day, I learned to make perfect Turkey Gravy. Thank a whole bunch......................BB
WOW Bob!!! You made my day! No, I was never a teacher but thanks for the compliments. You encourage me to keep doing what I love to do:) I hope you become a subscriber and Happy Thanksgiving to you and yours.
This was an excellent video and a great recipe. I just made it for tomorrow. Thanks
Excellent presentation. Game changer reccipe. Thank you so much for sharing!
You are so kind for your comments. Thank you. Happy Thanksgiving!
This looks delicious, but where is the salt and pepper?
AHA! Busted!!! Of course I use s/p throughout my cooking. I like to season as I go, but I leave the seasoning choice up to you. Everybody likes different seasonings. I like to mirror my stuffing/dressing, so sometimes I use rosemary, other times sage. But you’re correct. It always needs plenty of salt and pepper. Thanks for watching. Happy Thanksgiving
1
@@GourmetorGoodEnough I'm making this as I'm commenting, and I see you didn't add seasoning until the gravy was made. I'm doing the same thing, salting and peppering when the gravy is made. We can always add but hard to take it out. My wings and veggies are still simmering, about another hour to go, then I will strain and cool a little and put stock in frig so I can separate the fat from the stock, then make the roux to thicken the gravy. I hope it turns out good! Happy Thanksgiving! 🦃🙏
@@opaulamorgan4265 You’re close to perfection! Just cool stock long enough to skim off the fat and be sure to save the fat for the roux. I’m at my son’s and I just finished 2 pumpkin and 1 pecan pie. Can’t wait for tomorrow. Thanks for watching and Happy Thanksgiving!!!
Turkey gravy waiting to be heated up for dinner. Tastes and looks delicious.👏
@@opaulamorgan4265 Thank you so much for the positive feedback!! That keeps us inspired. Hope you’re subscribed because we have a lot of good recipes coming for the holiday season! Happy Turkey Day
Thank you soooo much! I am not a turkey fan but my best beloved loves it and all the trimmings. Luckily, my girlfriend cooks the turkey but there is never enough gravy for the leftovers. Your video just solved the problem for us! I think even I could make gravy following your instructions (not so good at gravy in the past)! Highest accolade is to tell you I am now subscribed😊.
Thank you so so much! Happy Holidays and stay tuned for more content
I recently started spatchcocking my turkey....game changer for me. However, you don't get the juices since they stay in the meat. You have solved my problem. Will definitely do this from now on. Thank you for your wonderful video. You are a blessing.
Thank you for the nice comment! I live for the praise!!!! Please subscribe to see more great tips and recipes for the coming holiday season.
A few drops of kitchen bouquet works well
I’m sure you’re right, but the kitchen bouquet would definitely go bad before I could use enough to justify the purchase🤷♀️Thanks for watching. Happy Thanksgiving!
@@GourmetorGoodEnough I keep it in the fridge doesn't seem to go bad maybe try that
I like to use fresh sage in the gravy. Looks wonderful! ♥️♥️♥️😋😋😋
Sage is especially nice if it is also in the stuffing. I think it is a wonderful herb that doesn’t get used enough! Happy Thanksgiving
Sage is especially nice if it’s also in the stuffing. A wonderful herb that does not get utilized enough in cooking! I like to mirror my spices and herbs to match my stuffing/dressing. Happy Thanksgiving!
This recipe is great. I add turnip and parsnips....both great gravy enhancers. A good tip. After draining the stock, add same amount of water as before and boil the wings and veggies another hour. You will double your gravy. Also, after baking 40 minutes, instead of taking it out turn oven down to 350 and leave in for another 1 1/2 hours. You don't leave it in the oven long enough to get the best flavour. For the gluten sensitive, freeze the stock and thicken w/cornstarch at dinnertime. Don't thicken w/cornstarch and freeze, the thickness dissolves when freezing.
Great suggestions! I love adding root vegetables to my stocks. I also like to deglaze with white wine if I have it available. Thank you for the lesson about cornstarch. I did not know it dissolves when frozen. Happy Thanksgiving
I was wondering about using corn starch. Got my question answered.
I made my gravy from the pan drippings. Skimmed the fat and made a rue with it, then combined it with the juice…. took 20 minutes, while the bird was resting anyway. It was easy and delicious.
How do you seperate the fat and stock? Just skim with a spoon?
@@_wormlet I use the Oxo Good Grips Fat Separator cup. It’s very effective.
So on the day you separate drippings from fat and make a roux from the fat? Which stock do you add? Which proportions
@@_wormlet any chicken or turkey stock will do. I make my own from carcasses of birds that we eat. But you might not even need that, as a good turkey yields enough drippings on its own. I don’t measure; I just do it til it has the consistency and flavor I want.
Well done. (pardon the pun)
Thanks. Happy Thanksgiving!
About how much gravy does this make?
About 9 cups.
Are you sure you can freeze the gravy if you use butter in the roux? I have made gravy from this recipe many times with great success but have never frozen it. I have read that you shouldn’t freeze if you use butter or any dairy in a gravy recipe. I would love your feedback.
Yes you can freeze this gravy. I have done it many times in the past. It is true that dairy products don’t freeze well (think cream soups) but there is not a significant amount of dairy to alter the texture. Thanks for watching. Happy Thanksgiving!
Hi
I just found you and love the gravy you made
I m the host for thanksgiving this year
I have a question: what was the seasoning?
Also May I add some white wine.?
Please advise me
Thanks a lot
Yes, you can use white wine to deglaze your roasting pan. That is my preference, but I did not have any on the day I filmed. For the seasonings, I try to mirror the seasonings in my dressing/stuffing. My favs are sage or rosemary. Another favorite Thanksgiving dish is my fruit crisp (check out this link). I prep it the morning of and then bake as we sit down to eat. The smell is wonderful and this dessert is a nice addition to the traditional pies. ruclips.net/video/M9Vz6wZjab0/видео.htmlsi=Ps5U05V93sqWkZ53. Here at Gourmet or Good Enough we love hosting any type of gathering. Thank you for watching and enjoy your holiday!!!!
Hello may your Thanksgiving be delightful.
So what seasonings did you add? I would probably add a little sage, celery salt and pepper. Possibly garlic and onion powder.
I like to mimic the seasonings in my stuffing/dressing. Your seasonings sound perfect! Bell’s All Natural Seasoning is a nice blend. Thanks for watching and Happy Thanksgiving!
Wonderful presentation! And you gave me a giggle in the beginning, my feelings exactly! 💯 thank you!
You put a big smile on my face! Thanks for watching. Be sure to subscribe because this week I’m posting my holiday carrot cake and pumpkin roll. Happy Thanksgiving!!!
So do you always make the roux on the day of serving or can you make the finished gravy and put it back in the fridge for another day and just reheat on the day of serving?
Fresh gravy is only good for about 3-4 days. I like to do the roux morning of so I still have fresh gravy for the leftovers😊thanks for watching. Happy Thanksgiving!
I buy a Costco chicken or two and drain out the liquid, and store in the freezer.
When i comes time to make gravy, i saute onions, garlic, carrots + herbs and add flour, stock and half n half making a gravy.
Lastly, I swig in 1/4c of cognac 😋
I’ll bet the cognac gives the gravy a rich taste similar to using sherry in cream soups. I may try it sometime. Thanks for watching
@@GourmetorGoodEnough yes, it adds that little sumthin -- no one can identify it, but they love it
Looks to runny for me
You could always add more flour/butter to your roux but I find that the gravy thickens as it sits. Since this is make ahead it is just right when I need it. Thanks for watching
Thank you so much. You are a genius. It’s is nerve wrecking trying to get everything done on Thanksgiving. I’m definitely going to use your recipe for Thanksgiving 2023. Happy Holidays 🎄
Make ahead gravy has been around for years, so I don’t want to take all the credit, but when it comes to Thanksgiving any make ahead prep is appreciated! I sometimes peel my potatoes the night before and put in a pot of cold water, clean, peel and chop the vegetables needed for the stuffing, set up my coffee/dessert station. I even set my tables a few days ahead of time! (We usually have a big crowd!) What make ahead or pre planning do you do?
@@GourmetorGoodEnough I peel the potatoes too and put in cold water. I cut the veggies for the stuffing and make the cabbage salad or cole slaw. I make Mac and cheese for the vegans too. Makes it easier but never thought of making gravy ahead of time. Thank you
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Wow old cooks can learn new tricks. Well try this TG.😉😉
Thanks for watching! Happy Thanksgiving
2:08 any reason why you store your vegetable oil in a canola oil bottle?
Could be she buys it in bulk and decants into the smaller bottle.
Why throw all the solids out? Those seem like they could be a meal to me.
After the roasting and simmering, you have extracted all the flavor from the solids. What remains is very bland. I suppose the solids could be puréed and used for something else? If you have any suggestions, let us know. Thanks for watching. Happy Thanksgiving
Can you use turkey thighs instead of wings?
I’ve never tried with turkey thighs. I like using wings because there is a lot of fat that is rendered from the skins and flavor from the bones.
I do the same, each year. It’s wonderful.
I used to stress during the holidays. Now, I still make from scratch, but prepping ahead makes it easier and more enjoyable. Do ahead gravy is just one of my make ahead recipes. We always include a pasta dish, so I make sauce and stuffed shells ahead of time and freeze before hand. Thanks for watching! Happy Thanksgiving
Thank you soooooo much!!
Thanks for watching. Happy Thanksgiving
It looks delicious!
It makes a “foolproof” silky gravy every time.
Identical to chef johns
I love Chef John! Been a follower forever. And I’ve been doing my gravy this way just as long. They say imitation is the best form of flattery!!! Happy Thanksgiving
Love Chef John. Been a follower forever and I’ve been making my gravy this way just as long. They say imitation is the best form of flattery!!! Happy Thanksgiving
That's a LOT of water. You should only deglaze with white wine. Instead of adding more water later, use stock. Why water down your gravy so much?
I totally agree with your comment to deglaze with white wine. At the time of my video, I did not have any (LOL) so I substituted the water. But my preference would always be wine. I think the amount of water (covering the wings during the simmer) is fine because I ended with a generous amount of gravy!!! Thanks for watching
Water or any liquid is fine. No everyone likes the wine undertones.
@@ericeandco Agree. The important thing is to make ahead to reduce stress on Thanksgiving Day! Thanks for watching
I think water is fine
Water works perfectly to keep the integrity of the flavor pure. This gravy is beautifully done.
Wow you've successfully copied Chef John's turkey gravy video note for note.
LOL. Thanks David. I’m a big fan of Chef John and have been following him for years! I have been making this gravy so long I’ve forgotten where it came from! I will be sure to give him credit in my description.
Chef John used 6 cups of stock not 4. Her video was much more enjoyable to watch though. He has great recipes but man his up talking is so annoying
It's a stock recipe... get it. Enjoy the holiday season and may we all be a little nicer to thine neighbors.
Chef John didn’t create the recipe. You can find this recipe or a variation many places. Good video.
That is not gravy... I made many more gravies in my lifetime that you ever have Lady sorry.
Sorry you feel that way, Steve. My family loves this recipe. I’m all about learning ways to improve. Perhaps you can share your suggestions?
So, what do you do instead to make your gravy so much better? Needn't be so rude with your comments! 😮
Please read my reply to you here above.
Stock and a roux……sounds like gravy.