Home Cooking

Make Ahead

Make ahead gravy dark and thin

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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 (http://allrecipes.com/video/2630/chef...) 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).

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