Make Ahead Turkey Gravy
Source of Recipe
Friendly Freezer
List of Ingredients
4 turkey wings -- 3-4 pounds
2 medium onions -- peeled and quartered
8 cups chicken broth
3/4 cup chopped carrots
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter
1/2 teaspoon freshly ground pepper
Recipe
Heat oven to 400F. Have ready a large roasting pan, 5 or 6 quart pot and 3
quart saucepan.
Put wings in a single layer in roasting pan; scatter onions on top. Roast
1 1/4 hours or until wings are browned.
Transfer wings and onions to pot. Add 1 cup 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 carrots and thyme. Bring to a boil,
reduce heat and simmer, uncovered, 1 1/2 hours.
Remove wings. When cool, pull of skin and meat. Discard skin; save meat
for another use.
Strain broth into saucepan, pressing vegetables to extract as much liquid
as possible. Discard vegetables; skim fat off broth. (If time permits,
refrigerate overnight so fat that rises to the top solidifies and can be
easily removed.)
Whisk flour into remaining 2 cups broth until blended and smooth.
Bring broth in saucepan to a gentle boil. Whisk in flour mixture and boil
4 to 5 minutes to thicken gravy and remove floury taste. Stir in butter
and pepper.
Freeze in an airtight container up to one month. Refrigerate 2 days to
thaw. Reheat in saucepan, whisking often.
Note: After the turkey is cooked and removed from the roasting pan, you
can skim the fat off the pan drippings and add the drippings to the heated
gravy.
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