Description
I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container.
Ingredients
- 6 turkey wings
- 2 medium onions, peeled and quartered
- 1 cup water
- 2 quarts chicken broth, divided
- ¾ cup chopped carrot
- ½ teaspoon dried thyme
- ¾ cup all-purpose flour
- 2 tablespoons butter
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top.
- Roast in the preheated oven until wings are browned
- about 1 hour 15 minutes. Transfer wings and onions to a 5-quart stockpot.
- Add water to the roasting pan and stir
- scraping up any brown bits on the bottom of the pan. Pour water and pan scrapings into the stockpot. Stir in 6 cups chicken broth
- carrots
- and thyme. Set over medium-high heat and bring to a boil.
- Reduce heat to medium-low and simmer
- uncovered
- for 1 1/2 hours.
- Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use.
- Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables. Skim and discard fat from the turkey broth
- then bring to a gentle boil.
- Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth. Gradually whisk flour mixture into the simmering turkey broth. Simmer
- whisking occasionally
- until gravy has thickened
- 3 to 4 minutes. Stir in butter and pepper.
- Serve immediately or pour into containers
- cool
- and refrigerate or freeze.
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Servings: 32