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.

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