Turkey Gravy - The Best Do Ahead

Photo by Barbara T.

PREP TIME

20

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

90

minutes

SERVINGS

6

servings

Ingredients

  • 1

    T. vegetable oil

  • 2

    (about 1 1/2 lbs.) turkey wings (separated at joints)

  • 1

    large onion, quartered

  • 2

    carrots, cut each into 4 pieces

  • 2

    stalks celery, cut each into 4 pieces

  • 1

    clove garlic

  • 1/2

    c. dry white wine

  • 2

    cans - 14 oz. chicken broth

  • 1/4

    tsp. dried thyme

  • 1/2

    c. flour

Directions

In deep skillet, heat oil over med-high until hot. Add turkey wings and cook 10-15 minutes or until golden brown on all sides. Add onions, carrots, celery and garlic and cook 8-10 minutes or until wings and vegetables are browned, stirring frequently. Transfer turkey and vegetables to bowl. Add wine to skillet and stir until browned bits are loosened. Return turkey and vegetables and stir in broth, thyme and 3 cups of water. Heat to boiling over high heat. Reduce to med-low and simmer uncovered for 45 minutes. Strain into an 8-cup measure or large bowl, discard solids. Let broth stand until fat separates from meat juice. Spoon 1/4 c. fat from broth into saucepan, skim and discard any remaining fat. Add flour to fat and cook stirring over medium heat until flour turns golden brown. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. Refrigerate. At serving time, reheat gravy and add pan drippings from turkey.

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