Make-Ahead Turkey Gravy
The key to flavorful gravy is a good turkey stock. In November, it's easy to find turkey wings, which make an especially rich stock. Try this classic gravy; it can be made ahead, cooled, and frozen up to two months.
- 3 pounds turkey wings, each cut into 2 pieces
- 2 tablespoons olive oil
- 2 teaspoons whole black peppercorns
- 2 large carrots, cut into 2-inch pieces
- 2 large celery stalks, cut into 2-inch pieces
- 1 small yellow onion, quartered
- 10 cup unsalted chicken stock
- 5 parsley sprigs
- 3 thyme sprigs
- 2 bay leaves
- 1/2 cup all-purpose flour
- 1/3 cup water
- 1/2 teaspoon kosher salt
- 2 teaspoons freshly ground black pepper
Preparation time 20mins
Cooking time 640mins
Adapted from myrecipes.com
Preheat oven to 425°F.
Combine first 6 ingredients in a large roasting pan. Bake at 425°F for 1 hour or until wings are browned. Transfer contents of pan to a large Dutch oven. Add stock, parsley, thyme, and bay leaves to pan; bring to a boil. Cover, reduce heat, and simmer 2 1/2 hours. Strain mixture over a large bowl; discard solids. Cover bowl, and refrigerate at least 8 hours. Discard fat layer on top of stock.
Combine flour and 1/3 cup water in a small bowl, stirring with a whisk until smooth. Bring stock to a boil in Dutch oven. Add flour mixture, salt, and pepper; return to a boil, and simmer 5 minutes.
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