Chowhound Presents: Table Talk with Michael Pollan of The Omnivore’s Dilemma Tenth Anniversary Edition

Home Cooking

Make Ahead

Make ahead gravy dark and thin


Home Cooking 48

Make ahead gravy dark and thin

Thanks4Food | Nov 21, 2013 04:50 PM

I made Chef John's make-ahead turkey wing gravy ( today for the first time and even though I followed the recipe to the letter, I've got 3 issues: it didn't make as much (4 cups instead of at least 6), it came out dark, dark--like beef gravy--and it wouldn't thicken up.

Because I only had 4 cups of stock, I used 2 T of fat (that's all it produced) plus 2 T of butter and ... oh dear...I just realized this moment that I only about 2-3T of Wondra flour when I meant to do 1/4 cup. Oops--guess that's the thickening problem?

What I'm wondering right now is if I should freeze it till T-Day and then do the roux all over again, adding this gravy as though it's only stock--adding the pan drippings from the turkey breast I'll be making (if I don't opt for pot roast instead--I'm conflicted).

Want to stay up to date with this post?