Although food enthusiasts believe gravy without pan drippings is a poor substitute for the real thing, waiting for the last minute to prepare gravy puts added pressure on an already stressful time. Furthermore, deep-fried turkeys and birds brined in a salt solution may not be a suitable source for making rich gravy. To avoid having to resort to a package mix or commercially prepared gravy with unwanted preservatives, with a bit of forethought you can assemble the necessary ingredients to make your gravy ahead of time.
Step 1
Ask your natural grocer to wrap a variety of turkey parts suitable for roasting, or make your own selection of turkey backs, wings, thighs and necks to fit into a large roasting pan.
Step 2
Rinse the turkey parts under running water and pat dry with paper towels. Toss the parts with a light layer of extra virgin olive oil.
Step 3
Arrange the parts in a single layer in a large roasting pan, leaving enough space between each part for air to circulate. Season with salt and pepper.
Step 4
Roast the turkey parts at 375 to 400 degrees Fahrenheit for approximately 1 ½ hours, or until browned. Turn once during the cooking cycle to ensure even browning.
Step 5
Use the browned turkey parts to make a rich turkey stock that you can use along with pan drippings and seasonings to make the gravy of your choice.
Tips and Warnings
- You can prepare turkey gravy two days before serving. Freeze turkey stock in a tightly closed plastic container for up to three months.
Things You'll Need
- Turkey parts
- Paper towels
- Large roasting pan
- Extra virgin olive oil
- Sea salt and fresh ground pepper
- Long-handled kitchen tongs
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