MAKE AHEAD TURKEY GRAVY

By á-2052

Ingredients

• 4 TURKEY WINGS (ABOUT 3 - 4 LBS)
• 2 MED ONIONS, PEELED AND QUARTERED
• 8 C CHICKEN BROTH
• 3/4 C CHOPPED CARROTS
• 1/2 tsp DRIED THYME
• 3/4 C FLOUR
• 2 T BUTTER
• 1/2 tsp PEPPER

Details

Servings 8
Preparation time 15mins
Cooking time 195mins

Preparation

Step 1

HEAT OVEN TO 400
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 1C WATER TO ROASTING PAN AND STIR TO SCRAPE UP ANY BROWN BITS ON BOTTOM. ADD TO POT. ADD 6 C BROTH, CARROTS AND THYME. BRING TO BOIL, REDUCE HEAT AND SIMMER, UNCOVERED, 1 1/2 HOURS.

REMOVE WINGS. WHEN COOL, PULL OFF SKIN AND MEAT. DISCARD SKIN AND 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, REFERIGERATE OVERNIGHT SO FAT THAT RISES TO TOP CAN BE REMOVED.

WHISK FLOUR INTO REMANING 2 C BROTH UNTIL BLENDED AND SMOOTH.

BRING BROTH IN SAUCEPAN TO GENTLE BOIL. WHISK IN FLOUR MIXTURE AND BOIL 4 TO 5 MINUTES TO THICKEN GRAVY AND REMOVE FLOURY TASTE. STIR IN BUTTER AND PEPPER.