Chef John's Make-Ahead Turkey Gravy
First of all, this recipe's listed timings are WAY off: It says oven-cook the veggies and wings for 45-60 minutes, then cook the main mixture 'until the meat falls off the bones -- about 3 hours'. That hardly works out to 'ready in 2 1/4 hours'!
Second: The recipe is wasteful -- insofar as it says 'discard all the solids' from the main cooking. Two issues here: The fattier matter is excellent food for dogs -- yours or a neighbor's. The rest -- the vegetable matter and a large share of the meat -- can be saved and combined with boiled rice (and some jalapeno or sereno pepper) for an excellent, easy-to-prepare single-dish supper.
'Hate to say it, Chef John, but this is a gravy for wimps! Its so-mild flavor is a mere hint of what, with a little more effort, it can be.
After the first straining, add back as much meat as can easily be retrieved from the 'discard' bowl. And, after using a cleaver to break off the marrow-rich bones' ends, add back both bones and ends. And add in the rest of the liquid beyond the six cups already used. You may even want to gently whisk in a bit more flour while you are reducing this enhanced mixture to your desired thickness. (Keep in mind it will thicken more as it cools.) Strain again -- saving the meat for the dogs, or to be recombined w/ the veggies,and discard the bones.
What you end up with is a MUCH more flavorful gravy.
BTW, Don't skimp on garlic: Two cloves seldom get ANY job done. I used eight in this recipe. Dried thyme's OK, too.
4 users found this review helpful
Nov. 25, 2013