I've cooked a dozen or more Thanksgiving dinners in my life, and there's one tip I share whenever I'm asked how to pull off the feast without feeling completely overwhelmed: If you can make it ahead, make it ahead.
That's why, in the weeks leading up to the holiday, you'll find my fridge full of pie dough and bags of shredded bread that is related to filling. That's why I generously salt my turkey and refrigerate it up to four days in advance (a technique called dry brine), why my cranberry sauce is made early in the week, why my potatoes are peeled and soaked in cold water the night before, and why I stock a case of wine in my cupboard a month in advance.
Photography by Rick Holbrook, food styling by Kaitlin Wayne
But there is one task that I do even further in advance – like, now – and that is to do it gravy. An integral part of the meal and yet too annoying to prepare at the last minute, gravy is best made ahead. And what's more, the sauce made ahead tastes just as good as the last-minute sauce!
If you want to follow my lead, here's the recipe: I love making homemade turkey gravy. At the grocery store, I look for turkey thighs or legs; if the store doesn't have them (and often this time of year, it's the whole bird or the carcass) I'll use chicken parts instead. Of course, you can use store-bought chicken or turkey stock; ideally, I try to get tasty “homemade” stock from a specialty store rather than canned or boxed stock, as the flavor of your finished stock depends a lot on the richness and flavor of the stock.
Photography by Danielle Sykes; food styling by Yekaterina Boytsova
Once I've made my stock, the rest is easy. I have written a simple recipe that you can refer tobut, in short: if you can beat, you can make gravy. Once done, I transfer the broth to a quart jar, let it cool to room temperature, and then cover and refrigerate (if using within the week) or freeze for up to three months. If I have frozen my sauce, I take it out of the freezer a night or two before I want it and let it thaw in the fridge. Transfer the melted liquid to a saucepan and heat gently over medium heat until hot. If the reheated liquid seems too thick, you can add a little water. Before serving, I often whisk in some of the drippings that have collected on the bottom of my roasting pan, as well as some finely chopped fresh herbs, then give it a final taste and adjust for seasoning. It's stress-free gravy! My only other Thanksgiving tip? You'll probably want a double batch.
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Cover photo (Make-Ahead Gravy) by Rick Holbrook, food styling by Kaitlin Wayne
