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Make-Ahead Turkey Gravy




Source of Recipe


Copykat


List of Ingredients




Make-Ahead Turkey Gravy
This is so good! I use big turkey drumsticks.

Make-Ahead Turkey Gravy

4 turkey wings, about 3 lb.
2 medium peeled onions, 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 butter
1/2 teaspoon freshly ground pepper

Planning Tip: Make up to 3 months ahead and freeze in an airtight container. Refrigerate 2 days to thaw. Reheat in a saucepan, whisking often.

1. Heat oven to 400°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-qt 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-qt 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. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 months. Makes 8 cups.


Per 1/2 cup: 52 cal, 2 g pro, 6 g car, 0 g fiber, 2 g fat (1 g saturated fat), 4 mg chol, 516 mg sod. Source: Woman's Day Magazine November 2000.

Lynn's notes: Made this for Thanksgiving 2000; started it 2 days ahead. I used homemade chicken stock, 3 lbs. of turkey necks instead of the wings, used 1/2 cup cornstarch for the flour (use less if you like a thinner gravy), omitted butter and added 1 tablespoon soy sauce. I'll add the turkey drippings on Thanksgiving, after I cook the turkey. This was very easy to do and was the best tasting gravy I've ever had. My suggestion, if you use the necks instead of the wings, is to make the gravy all on one day. There was very little fat to skim off with the necks and this eliminates the need to keep reheating the gravy.

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