Make Ahead Turkey Gravy
Make up to 6 months before needed, and freeze in an airtight container. Refrigerate
2 days to thaw. Reheat in a saucepan, whisking often.
- 4 turkey wings (about 3 pounds)
- 2 medium onions, peeled and quartered
- 1 cup water
- 8 cups chicken broth
- 3/4 cup chopped carrot
- 1/2 teaspoon dried thyme
- 3/4 cup all-purpose flour
- 2 tablespoons stick butter or margarine
- 1/2 teaspoon freshly ground pepper
- Heat oven to 400 degrees F. Have ready a large roasting pan.
- Arrange wings in a single layer in pan; scatter onions over top. Roast 1 1/4
hours until wings are browned.
- Put wings and onions in a 5- to 6-quart pot. Add water to roasting pan and stir
to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate
remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer,
uncovered, 1 1/2 hours.
- Remove wings to cutting board. When cool, pull off skin and meat. Discard skin;
save meat for another use.
- Strain broth into a 3-quart saucepan, pressing vegetables to extract as much
liquid as possible. Discard vegetables; skim fat off broth and discard (if time
permits, refrigerate broth overnight to make fat-skimming easier).
- Whisk flour into remaining 2 cups broth until blended and smooth.
- Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3
to 4 minutes to thicken gravy and remove floury taste.
- Stir in butter and pepper.
- Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6
Source: Woman's Day - 11/16/99
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