Nirvana. I like to prepare turkey drippings ahead of time so I have excellent gravy without the last-minute scramble. Turkey drippings are what make gravy spectacular, and the day-of can be hectic—when I’m rushing I’ve ruined drippings more than once. Once, after recording for Instagram stories, I had perfect drippings and then knocked the pan over and lost them all. That’s why I prefer to make drippings in advance and freeze them for Thanksgiving day.
Today I made a classic mirepoix by cutting celery, onion, and carrots, then sautéing them on medium-high heat to develop some caramelization. I used an assortment of turkey parts—necks, drumsticks, wings, and thighs—salted and peppered, then flash-seared them in olive oil. Once browned, I transferred the pieces to a roasting pan, added the caramelized vegetables and a cup of cold water, and started the oven.
I baked everything at 350°F for 20 minutes uncovered, then covered the pan tightly with foil and roasted for an hour to coax the juices out of the meat. After that I uncovered the pan briefly to let the skin crisp and allow the drippings to concentrate. The result was rich, flavorful drippings—exactly what you want for gravy. I portioned and froze what I made so it’s ready to thaw and use on Thanksgiving. I also save any drippings collected on the holiday and freeze those for later use.
Equipment
- Cutting board
- Measuring cups
- Chef’s knife
- Large pan
- Aluminum foil
- Mason jars or airtight containers for freezing
Do-Ahead Turkey Drippings
Teri Turner
Pin Recipe
Ingredients
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1/2 onion, chopped
- Olive oil for sautéing
- Salt & pepper
- 8 lbs assorted turkey pieces wings, necks, drumsticks, thighs—use as many as fit your pan
- 1 cup cold water
Instructions
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Preheat the oven to 350°F (175°C).
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Roughly chop the carrots, celery, and onion. Sauté them in olive oil over medium-high heat until golden and lightly caramelized. Set the vegetables aside.
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Season the turkey pieces generously with salt and pepper. In a large pan, flash-sear the turkey in batches in olive oil, taking care not to crowd the pan so the pieces brown rather than steam. As each piece browns, transfer it to a roasting pan. When all pieces are browned, add the caramelized vegetables and 1 cup of cold water to the roasting pan. Roast uncovered at 350°F for 20 minutes.
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After 20 minutes, remove the pan and cover it tightly with foil. Return to the oven and cook for 1 hour to draw out the juices. If you want crisper skin or more concentrated drippings, uncover the pan for a few minutes to brown and reduce.
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Strain the pan juices into a heatproof container, discard solids, and cool the drippings. Portion into jars or freezer-safe containers and freeze until needed. These drippings can be made up to a week ahead and reheated or thawed on Thanksgiving day for gravy.