Make-ahead turkey gravy without drippings

By á-138

Ingredients

• ngredients:
• Yield:
• 6 6
• Cups (a ... Units: US | Metric
• 1 tablespoon vegetable oil
• 2 turkey wings (about 1 1/2 pounds, separated at the joints)
• 1 large onion, quartered
• 2 carrots, each cut into 4 pieces
• 2 stalks celery, each cut into 4 pieces
• 1 clove garlic, sliced in half
• 1/2 cup dry white wine (my preference is Chardonnay)
• 3 1/2 cups chicken broth (or two 14 1/2 ounce cans)
• 1/4 teaspoon dried thyme
• 1/2 cup all-purpose flour
• 3 cups water

Preparation

Step 1

Directions:

1
In deep 12 inch skillet, heat oil over medium-high heat until hot.
2
Add turkey wings and cook 10 to 15 minutes or until golden on all sides.
3
Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.
4
Transfer turkey and vegetables to a large bowl.
5
Add wine to skillet, and stir until browned bits are loosened.
6
Return turkey and veggies to skillet.
7
Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
8
Reduce heat to medium-low; simmer, uncovered, 45 minutes.
9
Strain into an 8-cup measure or a large bowl; discard solids.
10
Let broth stand a few seconds until fat separates from meat juice.
11
Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
12
Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.
13
Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.
14
Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.
15
At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.
16
Gravy can be reheated in microwave prior to serving.