Turkey gravy for a crowd Thanksgiving dinner

  • Posted by: Annie
  • November 18, 2019


Jen November 20, 2019
I've made Ina's make ahead gravy two years running. It's great. I doubled it this year for 15 and had tons left over.
Gammy November 18, 2019
You didn't say how big a crowd, I am fixing T-day dinner for 8 this year and have 3 quarts of rich turkey stock sitting in my freezer that I made up a month ago that will go a long way to making tons of great gravy. I loosely followed this recipe from Bon Appetit, minus the chicken wings (expensive), ham hocks (didn't want smoked ham flavor) and mushrooms (didn't have on hand). I used a package of 4 turkey wings and about 1.5 gallons of water total. I also scraped up all those flavorful bits from the roasting pan... they added a lot of flavor and deep color to my stock. Also added in about 4-5 sprigs of fresh thyme along with the parsley, peppercorns and the bay leaves. I will also deglaze and scrape out my turkey roasting pan while my bird is resting after roasting. I know many cooks prefer thickening the final gravy with flour, I like cornstarch... you can also remove as much liquid fat as you want as you will not be making a roux. With cornstarch there less chance of lumpy gravy and that raw flour taste if the roux is not cooked long enough, and you can also remove as much liquid fat as you want without ruining the gravy.
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