Make-Ahead Smoky Madeira Gravy
You can make this gravy ahead of time in a pressure cooker or simmer it on the stovetop; either way, this Madeira-spiked gravy recipe will lighten the load on Thanksgiving Day. A concentrated smoked turkey stock serves as the base of this gravy, which will keep in the refrigerator up to three days and also freezes beautifully. Wondra flour helps ensure a smooth consistency.
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Recipe Summary
Ingredients
Directions
Stovetop Variation
Omit step 1, and combine turkey, peppercorns, thyme sprigs, carrot, celery, onion wedges, and bay leaf in a large saucepan. Add 7 cups water, and bring to a boil over medium-high. Reduce heat to medium-low, and simmer, uncovered, until turkey is falling off the bone and liquid has reduced to about 3 cups, about 1 hour and 45 minutes. Proceed with recipe as directed.
Make Ahead
Let gravy cool to room temperature, about 30 minutes. Store in an airtight container in refrigerator up to 3 days, or freeze up to 2 months. (To reheat from frozen, thaw in refrigerator 12 hours before reheating.) Reheat gravy in a small saucepan over medium-low, whisking often, until warmed through. Thin gravy with water as needed.
Note
If smoked turkey wings are unavailable, roast fresh turkey wings at 450°F until well browned, about 1 hour. Add wings and 2 slices of smoked bacon to Instant Pot.