Cooking our holiday turkey on the grill is an absolutely delicious way to prepare it! After it has soaked in brine for 24 hours prior it is moist and tender.
The downside is that there are no pan drippings for making gravy, and everyone loves turkey gravy on their biscuits and mashed potatoes!
For the past few years I have 'solved' this problem by purchasing the gravy that comes in a jar from the grocery store and heating it up. But it was not the same as the wonderful homemade gravy that generations of women in my family had made when they roasted a turkey in the oven!
This recipe came to the rescue and was simple to prepare. The most time consuming part was dicing up the vegetables! Easy enough to prepare.
The grocery store had packages of wings, necks, and giblets, I assume for exactly this purpose. The turkey pieces were prepared for roasting with chunks of onion and after they had browned they were added to the pot with vegetables, herbs and water to prepare a stock.
I decided to use chicken stock to prepare a rich stock.
After simmering for a while, the stock was drained off and thickened with a mixture of flour and butter.
The completed gravy was then frozen until it was needed and warmed up as the turkey was finishing up out on the grill. It saved a lot of last minute meal preparation!
The homemade gravy was so delicious that I only wish I had more in the freezer. But since it was easy, I will be making it again!
Make ahead turkey gravy | Ecency
melinda010100 ·
Una oración por Venezuela / A prayer for Venezuela (SPN / ENG)foodiesunite ·
