Can I freeze gravy?

[ramson]

With 80% chance of rain tomorrow I plan to hole up in the house and cook and cook and cook. I'd like to get a jump start on Turkey day and make the gravy tomorrow. I've never made it this far in advance. Is gravy something that freezes well?

[Hammster]

Yes. (10 characters)

[dreamer101]

I don't know about freezing gravy but don't you use the turkey juices to make the gravy?

[Hammster]

Originally Posted by bhabiephink

No, I will be frozen. I will come to be like watery. The flavor and the taste of it will not be delicious like before

Sorry to read that you will be frozen and watery and not be delicious. The gravy, however, will be just fine.


Ramson, be aware that you will have to reheat the gravy in a saucepan and will need to whisk it to get it to come together again. To me, gravy is something that can be made while the bird is resting since the bird needs to rest for 30 mins or so.

[potato_moose]

We freeze chicken or turkey gravy all the time and have never had any problems.

[sneezles]

Originally Posted by Hammster

Sorry to read that you will be frozen and watery and not be delicious. The gravy, however, will be just fine.

Maybe there's some special chef's discount to make gravy not so cold and watery...

Though I agree gravy can be frozen.

[shscharles]

Yes, yes, yes!

This was posted by Kim years ago on this BB and I've used it ever since. It works well! At the bottom of the recipe, the "Notes" are Kim's and the "My Notes" are, um, mine. Adding the turkey drippings to the prepared gravy before serving makes this fabulous gravy. I added the Butterball seasoning one time when I just needed gravy and didn't have drippings. That works, too.

In fact, I'm making this today with all turkey wings.

Make Ahead Turkey Gravy

4 turkey wings (about 3 lbs.) or 3 turkey
legs (chicken also works fine)
2 medium onions -- peeled and
quartered
1 cup water
8 cups chicken broth (I use better than bouillon)
3/4 cup chopped carrot
celery, peppercorns, and fresh parsley (my additions--see notes)
1/2 teaspoon dried thyme
Additional ingredients to make the gravy:
3/4 cup all-purpose flour
2 tablespoons butter or margarine
1/2 teaspoon black pepper

Heat oven to 400 degrees. Have a large roasting pan ready. Arrange wings in single layer in pan.
Scatter onions over top. Roast 1 1/4 hours or until wings are browned.

Put wings and onions into 5-6 quart pot. Add water to pan and stir to scrape up any brown bits on
bottom. Add to the pot. Add 6 cups broth (I just add all the broth if I'm making stock and not the gravy), the carrot, and thyme. Bring to
a boil, reduce heat and simmer, uncovered for 1 1/2 hours. Remove wings to a cutting board. When
cool pull off skin and meat. Discard skin and save meat for another use.

Strain broth into 3 quart saucepan, pressing vegetables to extract as much liquid as possible. Discard veggies and skim fat off broth.

Whisk flour into remaining 2 cups of broth until smooth. Bring broth in saucepan to a boil, slowly whisk in flour mixture, boil 3-4 minutes to thicken and remove floury taste. Stir
in butter and pepper. Refrigerate up to one week or freeze up to three months.

Yield: "8 cups"

My Notes: Strain Drippings into gravy when turkey is done, or add one package of Butterball Turkey Gravy mix for additional flavor (or both).

NOTES : I added a couple of stalks of celery, about 5 peppercorns, and a few spigs of parsley when making the broth. I also used 1 1/2 lbs. turkey wings and 1 1/2 lbs. turkey backs. After I made the broth, I cooled it, then refrigerated it. I never added the additional 2 cups of chicken broth. The next day I scooped the fat off the top and took out 1 1/2 cups for my stuffing. I also used a little of the broth when reheating the smoked turkey and this kept it very moist. The rest I just put in a pan and heated it up and thickened with cornstarch to make gravy. It worked great! I will use this recipe again, but I'll probably just use all 8 cups of chicken broth right from the start.

Enjoy! And Happy Thanksgiving, everyone!