Make-ahead gravy - I really want to do this but how?

[Bodenbabe]

Gravy terrifies me. Is there any way I can make a large amount in advance and then reheat it in the slow cooker so it's hot whenever I want it on the day?

I'm picking up my turkey on the 23rd so I can make the stock from the giblets then. Is there any way I can actually turn that into gravy before I cook the turkey on the day? Could I buy beef dripping and use that, perhaps? And then just add any juices I get from the turkey on the day? It would presumably congeal on cooling but will it loosen up again once heated?

Sorry, so man gravy-related questions

what scares you about it?
it is a piece of piss

Jamie Oliver did this on his show tonight.
Recipes on the channel 4 website apparently.

jamie oliver did one tonight on his christmas show......

onions, carrot, celery and chicken wings all roasted in tray for 2 hours then mashed up and jug of water added and simmered on hob for an hour, four spoons of flour to thicken then seive out everything!
freeze and reheat on day!

Do you reheat from frozen? Or defrost first?

From what he said on the TV (and I wasn't really paying attention) because you freeze it flat - ie the bag on it's side instead of end - it reheats really quickly from frozen.

I'd assume he means no defrosting.

You can watch it on 4 on demand and see. It was right at the beginning of the first programme shown at 8pm this evening.

How do I freeze a bag on its side without it sticking to my freezer drawer?

buy the zippy bags and just seal and lie flat. they dont leak.honestly

Put the bag in a tupperware-type container if you are worried about leaks

Ooooh, that Jamie recipe sounds great and exactly the sort of thing I need!! And sounds like it saves time not having to make stock. Will it taste weird having that with turkey though? But then again I suppose poultry is poultry...

Countess, it scares me because there's so much that can go wrong and it takes so much time up at the last minute. There's trying to pour most of the fat off (I always find that really hrd but haven't got round to buying a gravy separator), then what if there's not enough flavour? (we have a lot of people who all eat a lot of gravy so how to get that muhc liquid without it being too watery), then what if it's not thick enough, then what if it's too thick... it's just a big stress! A good gravy is probably the one thing that really makes a good roast dinner so I'm nervous about getting it wrong.

Could I make this gravy and then add the juices from the turkey on the day to give it more flavour?

Yes, he added the gravy he made to the roasting pan ( and all the juices) to reheat it.

Also, he did freeze some in a normal tupperware type container.. ( thats what i will do)

My family eat a vat of gravy, so im just going to triple ( or quardouple) his ingrediants
....

Its on the channel 4 website as a video to view.

That's what JO says. Add the meat juices from the turkey to the pan on the day.

Alternatively you could buy ready made gravy

I've just watched the show and I am all set, that's exactly what I'm going to do! Thanks so much for suggesting it, everyone!

He didn't really explain about whether you deforst it or not but I think I will defrost overnight and then just leave it in the slow cooker during the day.

I think he meant you could chuck it in a saucepan frozen and he said it would take 20 mins to boil.

If it doesn't have enough flavour, put some Marigold veg stock powder in. Its magic - I put it in everything!!!!

Purpleduck when do you add it? I have some in my cupboard but I never know when I should use it

Homemade gravy is very easy and so much more delicious