Say Goodbye to Last Minute Gravy Stress | Make-Ahead Turkey Gravy | Homemade Turkey Gravy Recipe

[@thesauceandgravychannel]

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[@geraldarcuri9307]

I've been cooking turkeys for 50+ years. I'm sure I've cooked well over 100 of them, and I always HATE the last minute gravy scene. This approach is brilliant, and I'm definitely going to try it this holiday season. Thanks!

[@donnagrandinetti9001]

@@geraldarcuri9307 me too!

[@gantz0949]

Fr the stress is real cause everything is pretty much done

[@alexandradvega2000]

@geraldarcuri9307 I feel you.. every yr am in charge of Thanksgiving dinner and as the gravy is the last thing for me to get done it's nerve-wracking to see how will come out.

[@user-fs6ou3fk9p]

I had no idea about the oil gland in the tail. Thank you!

[@linberi3141]

@@user-fs6ou3fk9p what does it if oil gland left on?

[@catche85]

This channel is a bright spot in these dark times.

[@digdug7177]

I'm drooling just watching this. Great video as usual.

[@rileyjackfansmithandjones8238]

I'm 62......learned to cook at a very busy Country Club back in the 80's (see the Wedding Singer Movie) and made Every Thanksgiving Turkey ever Since.Love that you tip you could make Gravy in advance. It's my cheat😉

[@YeshuaKingMessiah]

I’ve bought extra turkeys at turkey time and cooked one up ahead, froze all the meat and made broth, froze it, then used that broth for gravy on Turkey Day Then I can deal with drippings, etc later- after enjoying meal w/my easily made gravy. I love the roasting pan full of vegs and bird parts before broth making. I will add pan drippings to this broth I get. YUM

[@rileyjackfansmithandjones8238]

@YeshuaKingMessiah yeah.....id wash pots in your Kitchen....you are totally Down With It!

[@guysolis5843]

You did that just right...most people refuse to go through the process like you did and they miss the astounding flavor. Ma and I opened a small restaurant in a small farming town and I made gravies and sauces for everything....Happy Thanksgiving!

[@sheilahtaylor3005]

Beautiful stock!!!! I make mine weeks ahead, then pressure can it. You can purchase turkey necks and drumsticks weeks in advance❤

[@twinfin8571]

Boy oh boy! I’m going to apply this to my next whole chicken! I usually save the bones for stock AFTER cooking it but I never get enough juice for gravy. I want a lot of gravy. Sooooooo. This is a great way to get a lot of gravy. And still save bones for stock! Thanks so much

[@johnhogan3810]

@twinfin8571 I started using a pretty spicy (savory not hot) wet brining on all my birds. I get so much wonderful drippings for gravy. I end up freezing about half of it. I was raised on gravy as a beverage. Not enough gravy is the ultimate fail as a cook in our family. Enjoy your new found plethora of drippings. It also seems to help the flavor of the stock.

[@yvonnetomenga5726]

One year, I bought a separate package of turkey legs and used them to make the gravy in advance. That allowed me to keep the turkey intact for presentation since I didn't spatchcock it.

[@hiyahandsome]

Turkey Gravy = Ambrosia Of The Gods, thank you for showing how to do it early, can't wait to try this Thanksgiving! Cheers~

[@joinpvrsan]

Omg, I do love to prep ahead and do love a process! I’ve never had a gravy catastrophe, but will definitely go this route this year, including spatchcocking the bird. Not sure why I never did that before! It’s my favorite holiday and another way to show my love and gratitude to my loved ones…

[@PineGeri]

Am a lover of gravy and my mom taught me well..but always last minute! Am going to try this!

[@janegardener1662]

Turkey gravy is the foundation of a memorable Thanksgiving dinner! Thanks for the great recipe.

[@thesauceandgravychannel]

I totally agree! You are so welcome! Have a Happy Thanksgiving 👍

[@diane2852]

Oh my not me. There is so much more than gravy, it's just gravy people, but to each there own.

[@ra1der5]

Excellent! I spatchcock our bird three days in advance and do the gravy the same day, but I’m always looking for ways to improve/simplify. Two spatchcocking tips if I may; 1) I have a set of hand pruning shears that I use only in the kitchen and for pruning fresh herbs. Get a set that can go through a 1/2” branch. They make quick work of getting through that back bone and don’t need to be sharpened afterward. 2) After taking out the backbone, take out the wishbone too. Doing so makes it easier to break the breast and makes the bird lie even flatter.

[@iancharless]

ALL HAIL GRAVY MASTER (Bows)

[@carlavancleave4676]

I like to use a little white wine to deglaze the final pan the turkey is cooked on.

[@flowerofson-shine3539]

Thanks for helping my meal to be great!

[@peninahkitty]

I love this!!!! You popped up in my feed. I have always wanted to learn to master sauces😊

[@eugenecbell]

Great video. I just ordered your book.

[@redhillsgirl]

So excited that we are finally going to have perfect gravy this thanksgiving. Thanks so much for

[@heidid5275]

Gravy looks awesome! I would definitely strain out that white stuff. 🤭 In my opinion, it isn’t very appetizing. But gosh. I’ll bet your gravy is delicious! Happy thanksgiving, y’all…🍻

[@natazer]

I did learn to make gravy ahead of time, but this method is great. Thanks for sharing, def gonna do this! 🦃

[@nancymackell641]

Thank you, this what I am going to do this year!

[@j.alexander4948]

New subscriber. Love the channel. I tried your premium Salisbury steak recipe and it was the best we've ever had.

[@j.alexander4948]

I questioned the ketchup as an ingredient at first, but I will not question your recipes henceforth. 😄

[@lgparker4726]

I do this but I often liquidise some of those veg (I add a couple of potatoes) and use them to help thicken the gravy. And if I have time, I take the meat off those wings and add that too. I hate to waste any food.

[@TheWellnessCuess]

Such a nice recipe ! Thank You 💜

[@jippygo]

Well! Now at 73 yrs old, I'm actually looking forward to cooking the gravy and the turkey! Can you share how many pounds your turkey was? I have that same pan with the rack and do not need too big of a bird.

[@thesauceandgravychannel]

It was around 12 lbs. Keep me posted on how it all turns out. Have a Happy Thanksgiving 👍

[@davidparker3346]

This is brilliant, Thanksgiving can be a stressful day for the cook. Making the gravy ahead relieves some of that stress and might even taste better as we all know stews, chili, spaghetti sauce etc. taste better after a night in the fridge. Spatchcock the turkey is great idea too. Dry brining in fridge great for crisp skin. This will be my new method from now on. Thanks.

[@michellejoy6752]

Brilliant!

[@jeepstergal4043]

Oh, my goodness! I dont know how your channel came up in my feed, but I am so glad it did!! Gravy is one of my favorite beverages! Cant wait to check out your vids! 🥳🥳🤓

[@victorbenner539]

This gravy recipe is interesting. I like the day before trick. The more food one does the day before the better( why anyone does pies on Thanksgiving day is beyond me) . There are few things I'd do different ( I smoke myturkeys) but all in all good stuff. I'll definitely check out your cook book. I very much like your sauce recipes and it would be very nice having them together in one book. Have a great day 🌤 🦃

[@Pisti846]

Terrific!

[@noahvale2627]

Gravy is my favorite food.

[@joanneferguson9297]

My friend told me to cook turkey wings on the stove top the day before dinner in a large skillet to make gravy. It was the best gravy.

[@annmcevoy9299]

Did you brown them, and then simmer w vegetables?

[@joanneferguson9297]

@ yes, cooked on stove top

[@kathleenkendalljacksgrandm6902]

About the day before. I will need to make a small batch “of day ahead” mashed potatoes because they way this must smell I couldn’t wait to “try” it.

[@tulefrog]

Once you have that lovely gravy ready for the table, serve it in a preheated thermal coffee carafe....keeps it piping hot for hours....no more cold gravy. Also lets you do the heat up way before serving time.

[@whoyawith9494]

@@tulefrog genius! Thanks!

[@denniskeane5862]

Just ordered the book from Amazon. Can't wait. Just in time for Xmas

[@debbiegallett1125]

That is a great idea to make the gravy ahead of time. I am totally doing that this year. I have to be gluten free so I am assuming I can use cornstarch instead of the flour.

[@JanMGB]

Brilliant! Now if they only sold the turkey all ready cut up like that. One can dream.😉 Happy Turkey Day all. 🦃

[@c.z.8159]

Love it! What a great way to save some time and that gravy looks amazing!

[@YeshuaKingMessiah]

This vid is gold TFS!! 🥰

[@williamemerson1799]

Hope this is in the book. Got 3 coming. 👍🍺

[@lcordova2396]

Liquid gold is right! I love turkey gravy! ❤

[@mikejanson1939]

Gather I can do same with beef and pork. I like making brisket gravy. So guess buy beef or pork bones and then do same process?

[@thesauceandgravychannel]

You got it! The process will work just the same👌👍

[@victorbenner539]

@mikejanson1939 Hmmm, brisket gravy? Wow do I like that idea. Nice.

[@LindaSueWalrath]

THANK YOU FOR A GREAT-THROUGHLY EXPLAINED AND "MOST HELPFUL RECIPE " WORKS FOR SO MANY DISHES- AT 78 I HAVE NEVER PURCHASED GRAVY!! HAD THE MOST WONDERFUL GRANDMOTHER'S & MOM - THEY TOOK THE TIME TO TEACH AND "LOVE US" HAPPY THANKSGIVING TO ALL.

[@davestevens4193]

Never wash poultry. Just pat dry. Remove wishbone. Nice video.

[@charlottekearn5185]

This is great, making the day of always takes time when there is so much to do already. I could almost smell it. I also like your Thanksgiving attire, we are the kind that wears sweatpants and tee shirts, no fancy clothes for us that day (we all eat like pigs that day) and want something comfortable to lay around in the rest of the day 😂

[@WW-wn4ef]

Awesome video! Can you freeze this gravy? Any issues to be aware of in defrosting?

[@thesauceandgravychannel]

Yes, it can be put in the fridge or frozen and rewarded. Enjoy 👍

[@user-mf4xc1dw5y]

Great info thank you! I’m doing a roast lamb dinner soon and shall do gravy ahead of time. Do you make soup with the veg?

[@wolfman011000]

I would like to point out that the darker you cook the roux to the less it thickens your gravy/sauce, it is a balancing act. The darker the roux the more flavour it will add, do not forget the the roux will carry over cook as well so remove it from the heat just prior to your desired colour/flavour. It can take abit of practice to get really dark roux like for gumbo, I still burn it sometimes if I do not give it my full attention. Take care and God bless one and all?

[@elizabethheatley22]

I always do turkey gravy ahead but I never thought of actually roasting the meat and vegetables. Thank you!

[@rosstemple7617]

Man I’m getting flashbacks of Food Network when it was good. Great instruction. # Corn starch, you have to warm up slowly in the microwave. I always thought you couldn’t reheat corn starch thickened gravy without it being sauce.

[@gardenfermentbrew527]

😋 Yum!

Love your process..but i do have a question. When you mentioned parsley..what you dropped in looked like green sticks or chives.. what was that?

[@thesauceandgravychannel]

They are the parsley stems. I used the leaves for another recipe and saved the stems to add flavor to recipes like this one. Thanks for watching👍

[@elizabethfield6526]

Perfect! My son always debones the turkey, so there's no drippings, and im supposed to make the gravy! This methid will really help me. Can you use the giblets in any way to enhance the flavor?

[@thesauceandgravychannel]

Sure, add them to the stock when it is being reduced down. You can harvest them and use them when the stock is done to make giblets gravy or add them to stuffing.

[@pealees5353]

I need to make gravy for 100-125 servings. What would be the measures? I am doing a community Thanksgiving and I love your channel

[@thesauceandgravychannel]

I would recommend 3 to 4 gallons to be on the safe side - should be enough to handle that type of crowd. Thanks for watching and have a Happy Thanksgiving!

[@donnagrandinetti9001]

❤ Boy Oh Boy I'm definitely (God willing) following your recipe this Thanksgiving! I was wondering if you have any suggestions on how I can double this recipe? (other than the obvious) I am cooking an approximate 30lb Turkey for for the turkies in my family and they always take leftovers home so I don't want to run out of gravy! Oh, does your recipe book have a recipe for Creamed Chipped Beef gravy or is it just a roux? ❤ Thanks for sharing ❤ ❤HAPPY THANKSGIVING TO YOU AND YOURS ❤

[@thesauceandgravychannel]

Sounds Great! Doubling it will work just fine. Yes, the cookbook does have a creamed chipped beef recipe as well as a sausage gravy (for biscuits and gravy) and a hamburger gravy - so the typical SOS Gravy style recipes. I hope you and your family have a very Happy Thanksgiving👍

[@donnagrandinetti9001]

@@thesauceandgravychannel going to get that book❤

[@corvettesbme]

Gravy is great! Would make a nice tshirt logo. Just a thought. Haha

[@c.z.8159]

how about "gravy - it's what's for dinner!"

[@corvettesbme]

@c.z.8159 yep!

[@corvettesbme]

Gravy is groovy

[@catchitandcookit8097]

@@corvettesbme "I'm Just Here for the GRAVY"

[@corvettesbme]

@catchitandcookit8097 good one!

[@musky666]

Great info . But the turkey tail is my favorite part of the turkey dinner.

[@amandamcmurray4964]

The roadyed veg, wings, and neck look soooo good - iight wind up with canned gravy 'cause I will have gobbled that stuff up right out da oven!!😂

[@amandamcmurray4964]

ROASTED......I MIGHT.....

[@pistol80]

I wonder if you could make the gravy a few weeks in advance, freeze the gravy in silicon molds, and then use a sous vide to warm it back up to 165f right before you serve it. That would be such a time saver.

[@rosettatodd883]

@@pistol80 I’m sure.

[@brendarooney2129]

OMG Jamie Oliver made that gravy 15 years ago but with chicken wings & they are cheap I have made it ever since 👍🇬🇧

[@williamcashell6357]

Love this except for deglazing that sheet pan. Don’t know if I could do that on my stove. Don’t know if my “ high tech” burners would work my sheet pans.

[@danfoster-hy8mo]

You're a smart little peanut.

[@sherrywilliams409]

What’s your opinion on using that chicken tail? I heard you say it has an oil gland. But can’t you skim that off the top once you use it in your broth? I have always used it bc of the tremendous flavor it provides. Turkey is such a dry meat anyway.

[@terrymoore565]

Well, I will stay with the last minute gravy, raised on farms getting the gravy from the bird itself is far better tasting, the neck ..giblets, celery, onions, time, sage, rosemary go into a big pot and simmer while turkey cooks, added two cups of water to turkey pan, turkey is held up from water, once done the turkey juices added to giblets, all strained and ready to be gravy..takes 10 minutes. The pups get the giblets and everyone is happy...far better rich gravy.

[@charlenegarcia5144]

👏 👏 👏

[@esskeller9676]

I missed what size the turkey is. How many pounds?

[@thesauceandgravychannel]

I used a 12 lbs. turkey👍

[@esskeller9676]

@thesauceandgravychannel Thank you!!!!!

[@bethbilous4720]

I make my gravy like this but I buy four wings and 2 legs and make it like that

[@MnGirl1994]

I probably wouldn't use a non stick ridged sheet pan... otherwise, excellent video!

[@annelm217]

Love this gravy method but a question: how do you plan to reheat Turkey on the big day?

[@annmcevoy9299]

I think he cooked that the day of. I'd wrap in foil w a little broth, heat on low in the oven. Just a thought❤

[@wendyponsford7428]

Interesting idea, but where would you put the stuffing?

[@lorrie2878]

This looks great, except for the carrots. Don't care for the sweetness in gravy. Spatchcock is the way to go!

[@donnak5019]

What do you do with the leftover vegetables and wings. Can they go into soups?

[@marlenecardinahl9346]

All that work- I would do a whole turkey in a huge roaster with small amount of liquid at bottom and when tukey is done make thickened gravy from the juice - ready to put on mashed potatoes

[@louisecoulombe2854]

What about the carrots and celery? Are they not part of the meal or were they simply used for making the stock?

[@evalehde3869]

I need to make about ten times that amount.

[@kimcreate1]

This aeolian Iiiii easy

[@Mylittlespace21]

Love to stuff my turkey, and like the tail on

[@patriot1902]

Oh man. Why didn't you take meat off the neck and add that? But I'd like to have a mug of that gravy to sip. Looks delicious

[@MaryFaulkner-r3k]

Do you know name of that part at end of turkey that you threw away?. Popes nose

[@2AChef-n-BBQ]

Or just use the drippings and make a gravy in 10 minutes as the turkey rests before carving rather than making chicken stock gravy over 2 days🤣😂

[@Coco-zu9ob]

So are you doing this the day before Thanksgiving?

[@Mylittlespace21]

My favorite is the wings, and breast