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Make Ahead Turkey Gravy

RG

Make up to 6 months before needed, and freeze in an airtight container. Refrigerate 2 days to thaw. Reheat in a saucepan, whisking often.

Ingredients

  • 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

Instructions

  1. Heat oven to 400 degrees F. Have ready a large roasting pan.
  2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 1/4 hours until wings are browned.
  3. 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.
  4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.
  5. 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).
  6. Whisk flour into remaining 2 cups broth until blended and smooth.
  7. 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.
  8. Stir in butter and pepper.
  9. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 months.

Source: Woman's Day - 11/16/99




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