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Make Ahead Turkey Gravy




Source of Recipe


from Pam, with notes from Grandpoohbah


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=10095.95

List of Ingredients




6 - 7 fresh turkey wings or 3 - 4 thighs
celery
onion
carrots
(GP also added some roasted garlic, parsley, scallions and then some chicken stock)

Recipe



Preheat oven to 400°.

In two roasting pans, spread turkey wings in single layer (don't use aluminum foil for this, or you'll lose the goodies that stick to the pan).

Slice celery in 1" pieces, cut onion in wedges and cut up carrots. Scatter over turkey pieces.

Roast in oven for about 30 minutes, cover tightly with foil, reduce to 325° and cook another 30 minutes, until golden brown. Remove from oven. Transfer wings, pan juices and veggies to an 8-quart stock pot.

On top of stove, deglaze roasting pans over med-low heat by carefully adding enough water to cover the bottom of the pan. Heat and stir with a wooden spatula, to loosen and scrape off the browned on bits of meat and juices. Pour into pot with wings. Add enough additional water to pot to cover wings. Bring to boil, reduce heat to barely simmering and simmer for 3-4 hours, skimming as needed. Pour through a colander into another pot or heatproof container. Discard wings.

Refrigerate overnight. Skim off fat and save. Transfer stock to a large heavy saucepan and bring to a simmer, let simmer, uncovered 3 more hours. Stock should be dark brown and and richly flavored. Taste for strength. Add a bouquet garni for last 30 minutes or so, if desired. Simmer longer if needed. Remove bouquet garni. Keep near simmering.

Meanwhile, in a small skillet, over med. heat, heat about 3-4 Tbsp of the reserved fat with 1/2 cup of flour. When the mixture foams, whisk a few spoonfuls at a time into the hot stock to thicken. When the desired
thickness, season carefully to taste. Remove from heat and let cool. Transfer to containers and freeze until needed.

Note from Grandpoohbah: I ended up simmering it very low all night like we do our stocks at the restaurant...boy was that stock tasty ... made a roux and added some port wine and reseasoned with some Bell poultry seasoning.