Description
This make-ahead turkey gravy frees up valuable kitchen time for Thanksgiving, plus it will look and taste even better than those frantic, last-minute versions.
Ingredients
- 1 large onion, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 2 teaspoons vegetable oil
- 2 large turkey wings
- 2 tablespoons cold water
- 10 cups cold water
- 4 sprigs fresh thyme
- 2 cloves garlic (Optional)
- 3 tablespoons butter
- ½ cup all-purpose flour
- salt and ground black pepper to taste
- 1 pinch cayenne pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine onion
- carrots
- celery
- and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables.
- Roast in the preheated oven until turkey wings are browned and vegetables are caramelized and softened
- 45 to 60 minutes.
- Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner set to medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil
- scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water
- thyme
- and garlic.
- Bring turkey wing mixture to a boil. Reduce heat to low and simmer
- uncovered
- until meat falls off the bone
- about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
- Strain turkey stock and reserve 6 cups of stock; discard all the solids.
- Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook
- whisking constantly
- until it begins to smell like cooked pie crust
- 2 to 3 minutes. Slowly pour in reserved turkey stock
- whisking constantly.
- Increase heat to high and simmer gravy until thick and warmed through
- about 5 minutes. Season with cayenne
- salt
- and pepper.
Prep Time: 20 mins
Cook Time: 3 hrs 55 mins
Total Time: 4 hrs 15 mins
Servings: 8