I have been making Chef John's recipe for Make Ahead Turkey Gravy for the past 4 or 5 years. It is by far the BEST gravy on the planet! Thank you Chef John for making so many cooks' lives so much easier, and our dinners even tastier!! Happy Thanksgiving!
OMG. This was the BEST gravy I've ever ever EVER created. It was done and gorgeous and silky and sitting on the back of the stove an hour before the turkey came out. Perfectly salted. Perfectly peppered. I spent yesterday making the stock and the awesome cheesecake. Calm Calm Calm. There was no Gravy Panic and Whisking Angst in the Blazing Hot Roasting Pan after the turkey came out of the oven with everyone running around asking when dinner would be done. It was on the back of the stove ready to go. I threw in some drippings, but it didn't really need it. I did that so that "yes! it's from the turkey I just made!" Thank you very very much Chef John....the ultimate mashed potatoes didn't wilt at all with the gravy. You have now restored SOME aspect of Thanksgiving sanity. HUGS
Ten years later, thank you Chef John for the best idea since sliced bread. Just made a batch 10 days early, and it tastes great! The stress relief on Thanksgiving day from not having to make the gravy cannot be over stated!
Seems that this “make ahead” gravy would take a lot of the pressure off the cook and give you more time to enjoy your guests during the holidays. Great idea.
Except it's twice as hard as a gravy you finish after the turkey is done with twice as much work to do and more baking so in the long run it actually adds work to your Thanksgiving schedule
Chef John is the best, my favorite part is always "Enjoy!" I really think you need your own cooking show! But then again I don't even watch tv or even own one, lol.
I have used this recipe for thanksgiving for years and years. It always comes out perfect. It's not all that labor intensive, especially when you're making it ahead of time. Give it a try! You'll love it! Thanks CJ!
This is my go-to method for making stock for gravy, but a couple of additional tips: - Add a raw carrot, a small unpeeled onion (cut in half), and don't bother peeling the garlic. Just dump it in. The cooked veggies don't seem to add much flavor. - I add parsley and rosemary to my turkey stock. Gives it a fresh taste and the rosemary says "HOLIDAY!" :) - Use a dry white wine (chardonnay is my favorite) to deglaze the roasting pan. Really elevates the flavor - If you can, strain the stock while it's hot then refrigerate overnight. The fat will solidify, making a lot easier to remove. I use the fat in my stuffing, and you can also make the roux out of it.
I used to put on a spread for about 30 people each year, and had to do two birds. I say 'do' because sometimes one of the birds was smoked overnight. Yum. I roasted one of the turkeys two days in advance, allowing me time to carve it down and do justice to the carcass and make a vat of glorious gravy. Just heat and serve the day of. If I ended up roasting the other turkey, I could whisk the pan with the carcass to the cold garage to wait until everyone had gone and I had more space in my refrigerator to work with. I could then remove any carrots and celery that remained on the crudités tray for my mirepoix. I then had time to make another big batch of highly reduced stock. This batch was divided and frozen for soups and gravy on demand. Your method really pushed my nostalgia buttons.
I followed your instructions and just made a trial batch ahead of Christmas Day, when I am having 10 people for dinner. I just made the best gravy I have ever tasted, let alone made. Absolute winner, thanks so much.
I have been using this recipe for years. I slow cook my wings in my instant pot (slow cook button) for 10 hours (over night). This should be called the No-Stress-Gravy. No gravy panic, all made ahead! Thank you Chef John.
Thank you! I'm Mexican and I've never made Thanksgiving dinner but I like to challenge myself and when I do, your videos are always the ones I go to. Easy and delicious. Than you!!!!
Gonna do the exact same thing but with the pan liquid and drippings after I cook a 20lb turkey. Gonna roast the turkey with the aromatics in the bottom of the pan. Strain all the juices after the turkey is done and let the fat separate from the juices. Then I'ma skim the fat and mix it with the butter and flour like you demonstrated. I expect to feed at least a dozen guest so I will add pre bought chicken stock and increase the butter/flour as needed, but I feel like I have the basics down for an awesome gravy now. Thanks a million.
"I didn't even PEEL them (garlic) - I just cut them in half" 1:42 WOW. Think about this!.. This is a REAL CHEF. For FREE. Here. Wow... What words I quoted. lol Chef John you are #1
If you make this ahead can you freeze it? I’m not sure it would stay good in the fridge for two weeks. It looked amazing I would love to try it. I’ll have to try it next time I need gravy. I’m seeing this video to close to thanksgiving. It’s Sunday and I already have to much to do. So next year for sure. Thank you chef!! 👨🏻🍳🤗
I just tried this recipe and truly the BEST turkey gravy I've ever had in my life. Thanks Chef John A few adjustments on the fly: * I include the turkey neck + turkey backbone (I spatchcocked the turkey) * I reduced it too much and end up having to add more water and bring to another boil and simmer for 30min again to have enough turkey broth * did my rue on a cast iron skillet | worked great as well
So you spatchcocked the turkey some days in advance and used the neck etc. along with wings to make the gravy ahead? What did you do with the drippings on the day?
I just made this gravy a few Days ago for Christmas, it was fabulous! THe store didn't have turkey wings so I used drumsticks. I made gallon. I almost cried, it was that good!
Chef john, as always, i enjoyed! I used this recipe when roasting my legs and thoghs. I used the wings, bones, neck, giblets etc to make the bone broth and used a combo to make my delicious gravy
Watching this video to make my make ahead turkey gravy. Thanks chef john! I can always rely on you during the critical time of my life! Happy thanks giving!
This is a great time saver and VERY delicious! This is the 2nd yr I've made this. I decided this time to add fresh mushrooms. I'm browning them first just before I make the roux. I'm also using fresh turkey drumsticks, that was what I could find.
This works so well! I've made this several times now and I just love it. I also use the turkey stock in lieu of other broth when I'm making the dressing. I keep some in the freezer and it's just fabulous!
Thankfully the mash potatoes, cranberry sauce and the pumpkin pie I made last year were excellent. I also made a green bean casserole that well we had for left overs for 3 days…. One major problem expats also have is finding any kind of premade pie crust, spice mix, or canned pumpkin. Thanks for all the fantastic videos and inspiration.
Ricing the potatoes is sooooo awesome. You don't add any butter etc. but the taste is amazing. A great kitchen gadget. This method looks amazing. Going to use it to make "gluten free" gravy and substituting cup for cup with garfava flour.
The gravy turned out great! Im so happy! My veggies were a bit more burnt than the video which almost got me worried but never the less it worked out! Thanks chef John!
After 30 yrs, your video made me realize I am good at two things I wasn't sure I would be. Makings successful broth (gelatin) and an amazing tasting gravy! I found if I made the stock ahead and refrigerated it, the beautiful fat would be sitting on top, ready for me to scrape right off and lots of beautiful broth to add. Reduced it down a bit and I had gravy that was out of this world. Thank you Chef John! 🥰❤👍🍷 Hope you & yours had an amazing Thanksgiving.
I made this last year but I had to make it gluten free. I just subbed the flour with my gluten free flour from Bob's Red Mill 1 for 1 and it was the first time I actually made gravy like my grandma. The extra time to do this is worth every minute and the broth was in my freezer ready to go because I started early to have this ready. YUM
I’d deglaze with a yummy liquor! (Turn the gas off first.) Which is exactly what I did. Now it’s simmering on my stove and smelling scrumdillicious!! Thanks Chef!!
I did this before I saw this video just now....used necks and one large turkey wing, also had some gizzards, which I had in a stock pot....I had carrots and onions and celery in with the turkey wing....after roasting, I put all in the stock pan and let it simmer away..salt , pepper.....added more water as needed.....made a terrific stock and then a terrific gravy.....I thought I was the only one to use a little kick in my gravy...I use a few sprinkles of Tony Charees seasoning...
Keep some Wondra flower handy. If you want your gravy thicker you can add some of that and it wont clump like regular flower when it gets added later. Just make sure your gravy isnt simmering hard.
That looks fantastic! Best recipe I have seen! Makes so much more gravy than I've seen, even from the too names in cooking! Thank you! This is the recipe I am using!!! Happy Thanksgiving!!!😃
I have heard you add small lyrical references to classic hip-hop songs on several of your videos, and I LOVE IT! I have to admit, it has surprised me every time because you don't look like a guy who would know OR like that genre. A pleasant surprise. You're my favorite UA-cam chef! "I got nuttin' but love for ya' baby!" :-D
Gravy has been made this way in my family for ages (having a large family we always had 2 turkeys, we just snatched the wings from one of them the day before and made the gravy base, then heated it up on Thanksgiving). I remember watching my grandmother do this when I was 4 or 5. Traditions vary! If it isn't thick enough, just make some more roux. I prefer thick gravy, so usually go 1.5-2 tbs fat+1.5-2 tbs flour for every cup of liquid (as opposed to the usual 1 tbs fat/flour per cup).
Chef John, used this recipe last Thanksgiving and it was perfect. We always struggle to have enough gravy until this recipe. Do you think you could come up with a very authentic version of Popeyes Cajun gravy? I’ve tried a few of the copycats and they just aren’t very good. Would love to see this on your channel. Thanks!
Hey @foodwishes what do you think of the refrigerating method (after preparing the stock) for removing the fat? is it better or is it just too time consuming?
How far in advance can I do this? Monday or Tuesday? Wednesday I’ve got pies and sides plus tables etc for family gathering. Would it go runny if not done the day before, but earlier? THANKS FOR ANY ADVICE (lol, that’s earnest hahaha). Have a great Thanksgiving!
I have been making Chef John's recipe for Make Ahead Turkey Gravy for the past 4 or 5 years. It is by far the BEST gravy on the planet! Thank you Chef John for making so many cooks' lives so much easier, and our dinners even tastier!! Happy Thanksgiving!
OMG. This was the BEST gravy I've ever ever EVER created. It was done and gorgeous and silky and sitting on the back of the stove an hour before the turkey came out. Perfectly salted. Perfectly peppered. I spent yesterday making the stock and the awesome cheesecake. Calm Calm Calm. There was no Gravy Panic and Whisking Angst in the Blazing Hot Roasting Pan after the turkey came out of the oven with everyone running around asking when dinner would be done. It was on the back of the stove ready to go. I threw in some drippings, but it didn't really need it. I did that so that "yes! it's from the turkey I just made!" Thank you very very much Chef John....the ultimate mashed potatoes didn't wilt at all with the gravy. You have now restored SOME aspect of Thanksgiving sanity. HUGS
_Way to go Tom!_
Ten years later, thank you Chef John for the best idea since sliced bread. Just made a batch 10 days early, and it tastes great! The stress relief on Thanksgiving day from not having to make the gravy cannot be over stated!
Seems that this “make ahead” gravy would take a lot of the pressure off the cook and give you more time to enjoy your guests during the holidays. Great idea.
Except it's twice as hard as a gravy you finish after the turkey is done with twice as much work to do and more baking so in the long run it actually adds work to your Thanksgiving schedule
And the taste is superior this way.
@@rachelball1174 it certainly is!! my family went nuts over it last year!
Been doing this for years, the day before Thanksgiving, so it’s really easier at “turkey time”. Makes a tastier gravy for sure. Enjoy!!!
Dan Angsten if you make ahead do you store it in the fridge
Get someone who loves you like Chef John loves cayenne 💖
The best gravy I have ever made. Why? I had time and no pressure. Gravy was done well before the turkey. Genius.
Making this gravy right now! Last year there as a gravy debate and I’m eliminating any debate by making it before the in laws come! Thanks from this!
You make my day!! Last year I followed your recipe above and my gravy was amazing! Your video is clear and easy to understand and follow!! THANK YOU!!
Chef John is the best, my favorite part is always "Enjoy!"
I really think you need your own cooking show! But then again I don't even watch tv or even own one, lol.
I have used this recipe for thanksgiving for years and years. It always comes out perfect. It's not all that labor intensive, especially when you're making it ahead of time. Give it a try! You'll love it! Thanks CJ!
I made this on Wednesday, and it was delicious! It was nice not to have the scramble of doing the gravy at the last minute, and it made 3x as much.
This is my go-to method for making stock for gravy, but a couple of additional tips:
- Add a raw carrot, a small unpeeled onion (cut in half), and don't bother peeling the garlic. Just dump it in. The cooked veggies don't seem to add much flavor.
- I add parsley and rosemary to my turkey stock. Gives it a fresh taste and the rosemary says "HOLIDAY!" :)
- Use a dry white wine (chardonnay is my favorite) to deglaze the roasting pan. Really elevates the flavor
- If you can, strain the stock while it's hot then refrigerate overnight. The fat will solidify, making a lot easier to remove. I use the fat in my stuffing, and you can also make the roux out of it.
What kind of onion did you use sweet or white?
@@emilyrivera303 Just use one or the other. Roasting will elevate either one. I've even used red onions for its sweetness as well as color.
Fantastic tips
Great tips
Can you freeze this gravy a week ahead of Thanksgiving?
12 years later, and this is still the best recipe 👏👏
My favorite internet chef. Great recipes, delivered with humor that is genuine and entertaining.
I used to put on a spread for about 30 people each year, and had to do two birds. I say 'do' because sometimes one of the birds was smoked overnight. Yum. I roasted one of the turkeys two days in advance, allowing me time to carve it down and do justice to the carcass and make a vat of glorious gravy. Just heat and serve the day of. If I ended up roasting the other turkey, I could whisk the pan with the carcass to the cold garage to wait until everyone had gone and I had more space in my refrigerator to work with. I could then remove any carrots and celery that remained on the crudités tray for my mirepoix. I then had time to make another big batch of highly reduced stock. This batch was divided and frozen for soups and gravy on demand. Your method really pushed my nostalgia buttons.
I have made this for the past 2 years and it is absolutely brilliant. I like to add a little white wine with the water to deglaze the pan.
I really will never understand the handful of "Thumbsdown" each of Chef John's videos receive.
Eyewanders Foto
Because people are miserable, these videos are spot on. 😁✌
Hmmm you got 30 likes, video got 30 thumbs down... Conspiracy?
Haters gonna hate hate hate hate
It's probably Gordon Ramsey and Anthony Bourdain hitting thumbs down over and over and over.
Maybe 30 turkeys watched this?
Did this today for thanksgiving! Great idea! Worked perfect, I’ll do this every year. Thanks
I followed your instructions and just made a trial batch ahead of Christmas Day, when I am having 10 people for dinner. I just made the best gravy I have ever tasted, let alone made. Absolute winner, thanks so much.
I made this gravy today for the second year in a row. It came out GREAT. Thanks so much.
I have been using this recipe for years. I slow cook my wings in my instant pot (slow cook button) for 10 hours (over night). This should be called the No-Stress-Gravy. No gravy panic, all made ahead! Thank you Chef John.
Thank you! I'm Mexican and I've never made Thanksgiving dinner but I like to challenge myself and when I do, your videos are always the ones I go to. Easy and delicious. Than you!!!!
Made this recipe last year and it came out wonderful. Going to do it again this year and every year from now on!
Gonna do the exact same thing but with the pan liquid and drippings after I cook a 20lb turkey. Gonna roast the turkey with the aromatics in the bottom of the pan. Strain all the juices after the turkey is done and let the fat separate from the juices. Then I'ma skim the fat and mix it with the butter and flour like you demonstrated. I expect to feed at least a dozen guest so I will add pre bought chicken stock and increase the butter/flour as needed, but I feel like I have the basics down for an awesome gravy now. Thanks a million.
That’s not the same thing lol
"I didn't even PEEL them (garlic) - I just cut them in half" 1:42 WOW. Think about this!.. This is a REAL CHEF. For FREE. Here. Wow... What words I quoted. lol Chef John you are #1
I've made the gravy ahead of time for the past 3 years. It's wonderful. Stess relieving.😀
If you make this ahead can you freeze it? I’m not sure it would stay good in the fridge for two weeks. It looked amazing I would love to try it. I’ll have to try it next time I need gravy. I’m seeing this video to close to thanksgiving. It’s Sunday and I already have to much to do. So next year for sure. Thank you chef!! 👨🏻🍳🤗
I made this last Thanksgiving and it was delicious. It was great making it ahead of time, and everyone loved it. I'm doing this again this year.
Every year before thanksgiving I panic about making good gravy. And every year Chef John saves me. Always enjoy these vids.
I just tried this recipe and truly the BEST turkey gravy I've ever had in my life. Thanks Chef John
A few adjustments on the fly:
* I include the turkey neck + turkey backbone (I spatchcocked the turkey)
* I reduced it too much and end up having to add more water and bring to another boil and simmer for 30min again to have enough turkey broth
* did my rue on a cast iron skillet | worked great as well
So you spatchcocked the turkey some days in advance and used the neck etc. along with wings to make the gravy ahead? What did you do with the drippings on the day?
I just made this gravy a few Days ago for Christmas, it was fabulous! THe store didn't have turkey wings so I used drumsticks. I made gallon. I almost cried, it was that good!
Chef john, as always, i enjoyed! I used this recipe when roasting my legs and thoghs. I used the wings, bones, neck, giblets etc to make the bone broth and used a combo to make my delicious gravy
Watching this video to make my make ahead turkey gravy. Thanks chef john! I can always rely on you during the critical time of my life! Happy thanks giving!
Happy Thanksgiving chef John “ slow and flow, that’s the tempo”, 10 years ago and still until now always in the know many thanks and happy holidays
This is a great time saver and VERY delicious! This is the 2nd yr I've made this. I decided this time to add fresh mushrooms. I'm browning them first just before I make the roux.
I'm also using fresh turkey drumsticks, that was what I could find.
I always make a gravy like this on Wed, then a 2nd one on thur after roasting. If both are good, combine, if not, at least you have a solid backup.
This works so well! I've made this several times now and I just love it. I also use the turkey stock in lieu of other broth when I'm making the dressing. I keep some in the freezer and it's just fabulous!
I am making this gravy again for the 3rd year. So good and always a big hit with the family. Thanks John.
Great looking gravy and professional technique using the ladle to make a bowl in the potatoes.
Thankfully the mash potatoes, cranberry sauce and the pumpkin pie I made last year were excellent. I also made a green bean casserole that well we had for left overs for 3 days…. One major problem expats also have is finding any kind of premade pie crust, spice mix, or canned pumpkin. Thanks for all the fantastic videos and inspiration.
Followed these directions along with your first turkey (for beginners) video and it turned out amazing!! My family loved it!
"You're gonna end up with roughly about 6 cups, give or take"
(gets exactly 6 cups)
Showoff.
It's all about editing. And it's perfect if you ask me!
The Haunting Hour oooooooooo
great advice i always stress out by gravy making time, and Im tired of being large and in charge.
Thanks Chef. I’m definitely doing this one this year. Love your videos.
Ricing the potatoes is sooooo awesome. You don't add any butter etc. but the taste is amazing. A great kitchen gadget. This method looks amazing. Going to use it to make "gluten free" gravy and substituting cup for cup with garfava flour.
The gravy turned out great! Im so happy! My veggies were a bit more burnt than the video which almost got me worried but never the less it worked out! Thanks chef John!
I've made this recipe a handful of times in the last few years and it's awesome. Preparing again for next week.
I love chef John! His recipe is simple but always turn outs delicious! 😋😍
After 30 yrs, your video made me realize I am good at two things I wasn't sure I would be. Makings successful broth (gelatin) and an amazing tasting gravy! I found if I made the stock ahead and refrigerated it, the beautiful fat would be sitting on top, ready for me to scrape right off and lots of beautiful broth to add. Reduced it down a bit and I had gravy that was out of this world. Thank you Chef John! 🥰❤👍🍷 Hope you & yours had an amazing Thanksgiving.
The ending too! This guy! So funny! Thank you for the laughs, Chef John! Really helps destress for my first Thanksgiving as the hostess. Thank you!!
That money shot at the end was amazing.. well done, from a cinematographic (and culinary) point-of-view!
Chef John, I really can appreciate, a immaculately cleaned oven.
You make it look so easy. And looks soooooooooo gooooooooooood!
loved the Beastie Boys reference!! And more importantly the technique.
Who in the heck gave it thumbs down... I made it and turn out delicious... thank you for the recipe
Wow..an 8yr old recipe..it’s one of the best Thanksgiving Gravy’s on UA-cam😀Thank you4a that u do.. I will give this a try❤️luv ya!
God Bless you chef John! This will make thansgiving easier
I tried this recipe, it turned out great! I didn't want to take apart the turkey so used chicken wings instead. Amazing flavor for gravy! Thanks!
You can buy turkey wings in the meat section of your grocery store a week before the holidays.
@deborahcesar8567 couldn't find turkey wings last year so I used 3 turkey drumsticks instead. Using 2 wings and one drumstick tonight!
This is my #1 go to for every Thanksgiving. Thanks chef John 😘
I made this last year but I had to make it gluten free. I just subbed the flour with my gluten free flour from Bob's Red Mill 1 for 1 and it was the first time I actually made gravy like my grandma. The extra time to do this is worth every minute and the broth was in my freezer ready to go because I started early to have this ready. YUM
Fantastic sir 👏👏👏👏👏, simple and sweet. Watched a few, big fan already! Keep it up 🤙
I’d deglaze with a yummy liquor! (Turn the gas off first.)
Which is exactly what I did. Now it’s simmering on my stove and smelling scrumdillicious!! Thanks Chef!!
I did this before I saw this video just now....used necks and one large turkey wing, also had some gizzards, which I had in a stock pot....I had carrots and onions and celery in with the turkey wing....after roasting, I put all in the stock pan and let it simmer away..salt , pepper.....added more water as needed.....made a terrific stock and then a terrific gravy.....I thought I was the only one to use a little kick in my gravy...I use a few sprinkles of Tony Charees seasoning...
Keep some Wondra flower handy. If you want your gravy thicker you can add some of that and it wont clump like regular flower when it gets added later. Just make sure your gravy isnt simmering hard.
i look forward to foodwishes videos! LOVE THEM!
that landle in the mash technique changed my life a little!
I use the turkey crcass to make the broth/stock for turkey noodle soup! It's delish!
Me 2
Making this now. Saves time on Thanksgiving and I appreciate the recipe. Thank you Chef.
That looks fantastic! Best recipe I have seen! Makes so much more gravy than I've seen, even from the too names in cooking! Thank you! This is the recipe I am using!!! Happy Thanksgiving!!!😃
Love love your videos and you recipes! Thanks for sharing.
hi chef John, i hate you for making every dish so delicious!!!! Love your videos and inspiration! Please keep them coming.
You should get an Emmy for the most Photogenic Mashed Potatoes.
“Slow and low that is the tempo” 😂 chef John is a rapper, chef,baker and a candle stick maker! Thespian, rapper, chef! Love me some chef John! 😉
I have heard you add small lyrical references to classic hip-hop songs on several of your videos, and I LOVE IT! I have to admit, it has surprised me every time because you don't look like a guy who would know OR like that genre. A pleasant surprise. You're my favorite UA-cam chef! "I got nuttin' but love for ya' baby!" :-D
The gravy was awazing!!! My whole family loved it including me and i'm very picky. Thank you Chef John!!!!
Gravy has been made this way in my family for ages (having a large family we always had 2 turkeys, we just snatched the wings from one of them the day before and made the gravy base, then heated it up on Thanksgiving). I remember watching my grandmother do this when I was 4 or 5. Traditions vary! If it isn't thick enough, just make some more roux. I prefer thick gravy, so usually go 1.5-2 tbs fat+1.5-2 tbs flour for every cup of liquid (as opposed to the usual 1 tbs fat/flour per cup).
That money shot...oh baby!
My go-to gravy for the past two years ❤️❤️
Just finished making this gravy and it is awesome!! Thank you, thank you , thank you.
Chef John, used this recipe last Thanksgiving and it was perfect. We always struggle to have enough gravy until this recipe. Do you think you could come up with a very authentic version of Popeyes Cajun gravy? I’ve tried a few of the copycats and they just aren’t very good. Would love to see this on your channel. Thanks!
Great job ! Tip : I use the stock in cornbread dressing instead of chicken broth.
Chef John - I’m currently making this gravy for Christmas Day. Did you keep the lid on the saucepan whilst simmering?
made this last year came out great
"look at that gravy flow, slow and low that is the tempo" hahaha chef john is the best
Thanks for the refresher. I do this every year, but I didn't roast the veg. Good point!
Hey @foodwishes what do you think of the refrigerating method (after preparing the stock) for removing the fat? is it better or is it just too time consuming?
11 years later. will make this the day before Thanksgiving and just heat it up. Thank you!!!!
How far in advance can I do this? Monday or Tuesday? Wednesday I’ve got pies and sides plus tables etc for family gathering. Would it go runny if not done the day before, but earlier? THANKS FOR ANY ADVICE (lol, that’s earnest hahaha).
Have a great Thanksgiving!
I make his recipe every year for Thanks giving it is absolutely divine, i make it the day before because of the time it takes to make T G .
I love that Beastie Boys reference. And, that gravy looks AMAZING.
It really works!! I'm impressed. Thanks Chef John❣️
I love your voice!
10 years have gone by and I just gotta send you my thanks!
This is the best gravy I've ever made!
i would recommend cutting each turkey wing into 3 segments, because the exposed bone makes the stock more gelatin-y
maryandchild Oh! That’s a good tip. Thank you for that.
Wow that’s beautiful gravy
Thanks for this. Great make ahead! Happy Thanksgiving Chef John!
"look at the gravy flow, slow and low that is the tempo''
damn hahahaaha
Why do I feel like when Chef John said this, Barry White should have been playing in the background. Just sayin'
Perfect! Loved it. But do they sell turkey wings by themselves?
" Slow and low that is the tempo "