Make-Ahead Turkey Gravy

By WheretheMagicHappens

Ingredients

• 4 turkey wings (about 3 to 4 lb)
• 2 medium onions, peeled and quartered
• 1 cup water
• 8 cups chicken broth
• 3 carrots cut in chunks
• 3 stalks celery with leaves, cut in chunks
• 1/2 tsp dried thyme or a few sprigs of fresh
• 3/4 cup all purpose flour
• 2 Tbsp butter
• 1/2 tsp freshly ground pepper

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

1. Heat oven to 400°F. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1 1/2- 2 hours or until wings are browned.

2. Put wings and onions in 6-qt pan. Add water to roasting pan; stir to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth (refrigerate remaining 2 cups), the carrots, celery, and thyme. Simmer, uncovered, 1 1/2 hours.

3. Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan; pressing the veggies to extract all their juices. Discard the veggies. Skim fat off broth.(I recommend refrigerating overnight so that the fat rises to the top, and can easily be removed as a solid.)

4. Whisk flour into remaining 2 cups broth until mixture is well blended and smooth.

5. Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy, and remove floury taste. Stir in butter and pepper.

Plan ahead: Freeze gravy up to 1 month. Reheat. You can add fat-skimmed drippings from a freshly roasted turkey. Refrigerate 2-3 days.