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).
Updated 3 months ago | 9
Updated 2 months ago | 11
Updated 2 months ago | 9
Updated 2 months ago | 20
Updated 1 month ago | 4