Make Ahead Turkey Gravy
INGREDIENTS
  • Cooking Time: 105
  • Preparation Time: 10
  • 1 tablespoon vegetable oil
  • 2 turkey wings (about 1 1/2 pounds, separated at the joints)
  • 1 large onion, quartered
  • 2 carrots, each cut into 4 pieces
  • 2 stalks celery, each cut into 4 pieces
  • 1 clove garlic, sliced in half
  • 1/2 cup dry white wine (my preference is Chardonnay)
  • 3 1/2 cups chicken broth (or two 14 1/2 ounce cans)
  • 1/4 teaspoon dried thyme
  • 1/2 cup all-purpose flour
  • 3 cups water
DIRECTIONS
  1. 1. In deep 12 inch skillet, heat oil over medium-high heat until hot.
  2. 2. Add turkey wings and cook 10 to 15 minutes or until golden on all sides.
  3. 3. Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.
  4. 4. Transfer turkey and vegetables to a large bowl.
  5. 5. Add wine to skillet, and stir until browned bits are loosened.
  6. 6. Return turkey and veggies to skillet.
  7. 7. Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
  8. 8. Reduce heat to medium-low; simmer, uncovered, 45 minutes.
  9. 9. Strain into an 8-cup measure or a large bowl; discard solids.
  10. 10. Let broth stand a few seconds until fat separates from meat juice.
  11. 11. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
  12. 12. Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.
  13. 13. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.
  14. 14. Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.
  15. 15. At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.
  16. 16. Gravy can be reheated in microwave prior to serving.
  17. I can't always find wings, so I use Turkey legs and works just fine!!!