Make-Ahead Turkey Gravy for 8 People

Ingredients and Weight:

• Turkey or chicken stock: 1 gallon (128 ounces)
• All-purpose flour: 1/2 cup (4 ounces)
• Unsalted butter: 1/4 cup (2 ounces)
• Onion, chopped: 1 medium (6 ounces)
• Celery, chopped: 1 large (8 ounces)
• Carrot, chopped: 1 large (8 ounces)
• Bay leaf: 1 large (0.25 ounces)
• Fresh thyme sprigs: 4 (0.25 ounces)
• Fresh sage leaves: 1/4 cup packed (0.5 ounces)
• Salt and black pepper to taste

Preparation Time:

• 15 minutes

Cooking Time:

• 1 hour, 30 minutes

Difficulty Level:

• 1 (Simple)

Preparation Method Steps:

1. In a large Dutch oven or heavy-bottomed pot over medium heat, melt the butter. Add the onion, celery, carrot, bay leaf, thyme, and sage. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 10 minutes.
2. Stir in the flour and cook for 1 minute to create a roux. Gradually whisk in the turkey stock until smooth. Bring to a simmer and cook, stirring occasionally, until the gravy has thickened, about 45 minutes.
3. Strain the gravy through a fine-mesh sieve into a clean pot or container. Season with salt and black pepper to taste.
4. Let the gravy cool completely before refrigerating.

Nutritional Information:

• Calories: 150 per 1/2 cup serving
• Fat: 10 grams
• Carbohydrates: 15 grams
• Protein: 2 grams
• Cholesterol: 15 milligrams
• Sodium: 150 milligrams

Dish Characteristics:

• Rich, flavorful, and aromatic gravy
• Perfect for Thanksgiving turkey or any other roasted meat
• Easy to make ahead and reheat for convenience

User Comments:

• "This gravy is absolutely delicious and so easy to make. I've used it for years and it's always a hit."
• "Love that I can make this gravy ahead of time and just reheat it when I need it. Saves so much time on Thanksgiving day."
• "The combination of herbs and spices in this gravy is perfect. It's so flavorful."
• "I've tried other make-ahead gravies, but this one is hands-down the best."
• "This gravy is a staple in my holiday cooking. It's always perfect and my guests rave about it."

Special Precautions and Tips:

• Use turkey stock for the best flavor, but chicken stock can also be substituted.
• If you don't have fresh herbs, use 2 teaspoons dried thyme and 1 teaspoon dried sage.
• Let the gravy cool completely before refrigerating to prevent the formation of a skin.
• Store the gravy in an airtight container in the refrigerator for up to 3 days. Reheat over medium heat, stirring occasionally.
• If the gravy is too thick, add a little more stock to thin it out. If it's too thin, add a cornstarch slurry (equal parts cornstarch and water) to thicken it.