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Make Ahead Turkey Gravy




Source of Recipe


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Recipe Introduction


Makes: 8 cups
Time: About 3 hr (mostly unattended)

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.



Recipe Link: http://www.womansday.com/xp6/WomansDay/holidays.xml/1101tg_gravy.xml

List of Ingredients




4 turkey wings (about 3 lb)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick butter or margarine
1/2 tsp freshly ground pepper

Recipe



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