Make the gravy as you usually would, the night befor, except fr adding the roasting pan juices., and thickener. On the day of the meal, heat the broth you made, add the turkey pan juices, and thicken with roux, or cornstarch slurry.
As the broth sits in the fridge, the flavors will develop evenly through the broth, like how chili, or pasta sauce is always better the next day.
If you really want to save time, roast your turkey the day before, and make your broth accordingly. Carve the bird by removing the breasts, thighs, and drumsticks, wings, and back meat. Place them into a suitable container, and pour the pan juices over the turkey meat. Cover, and refrigerate. On the holiday, place the roasting pan into a 300; F. oven, with a thermometer. Pull the turkey out when it reaches 145' F., and pour the pan juices into the broth. Thicken the broth to make gravy. This also grantees you moist, and tender turkey meat, with full flavor, as the met absorbs some of the drippings, and flavor.
Seeeeya; Chief Longwind of the North
Seeeeya; Cief Longwind of the North.
“No amount of success outside the home can compensate for failure within the home…
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