Rich make ahead turkey gravy

By Cheryl-4

If you’re like me I can’t stand the last minute rush and expectations and making the turkey gravy you have one shot and it better be good while this takes out all the stress of that last minute – can be frozen or refrigerated for five days this is honestly the best turkey gravy I’ve ever made you dirty a few pots and pans but it is sure to beat the last minute rush Thanksgiving day

Ingredients

• 3 pounds turkey wings
• Two small onions quartered
• Two stalks celery each cut into four pieces
• 2 carrots each cut into four pieces
• Two garlic halved
• One and 1/2 cups dry white wine
• 4 cups chicken broth
• 4 cups water
• 1/4 teaspoon dried thyme
• 2 tablespoons butter
• 1/2 cup all purpose flour
• Salt and ground pepper to taste

Details

Preparation time 30mins
Cooking time 180mins

Preparation

Step 1

Preheat oven to 400°F
Place the turkey wings onion celery carrots and garlic into a roasting pan and roast until the turkey wings trying to deep golden brown color about one hour and 15 minutes transfer the cooked wings and vegetables to a large pot please the roasting pan over to stove burners on medium high heat then pour the white wine into the roasting p.m. scrape off and dissolve any browned flavored fence from the bottom of the Pan into the white Wine heat and scrape the roasting pan until the drippings in wind have a deuce to about Half cup pour the wine mixture into the sauce pan with the turkey wings
Poor chicken broth and water into the pot and season with time push the turkey wings down into the liquid bring the mixture to a boil reduce heat to low and simmer for 45 minutes skim off any phone that collects on top pour the broth mixture through a colander into a large bowl pick up Meat from the wings if desired to add to the gravy or discard the spare wings and vegetables allow the gravy base to Stan for several minutes for the fat to collect into a layer on top and skim as much as possible of the fat transfer the skin and fat into a sauce pan there should be at least a half a cup of turkey fat add butter to make this amount if necessary
Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown gradually whisk in the broth until the Grady comes to a boil and thickens season to taste with salt and pepper allowed a great way to cool then refrigerate or freeze reheat almost to boiling to serve