Make Ahead Turkey Gravy
Source of Recipe
Woman's Day Magazine, 11/16/99
Recipe Introduction
I made a couple of my own additions from the original recipe.
List of Ingredients
4 turkey wings (about 3 lbs)
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth
3/4 cup each chopped celery and carrots
1/2 teaspoon dried thyme
1/4 teaspoon ground savory
3/4 cup flour
2 Tablespoons butter
1/2 teaspoon pepper
Recipe
Heat oven to 400. Arrange wings in single layer in roasting pan. Scatter onions over top. Roast 1 1/4 hours until wings are browned. Put wings and onions in a 5 to 6 quart pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth, carrot, thyme and savory. Bring to boil, reduce heat and simmer uncovered 1 1/2 hours. Remove wings. When cool, pull of skin and meat. Discard skin, save meat for another use. Strain broth into a 3 quart saucepan. Discard vegetables, skim fat off broth. Whisk flour into remaining 2 cups broth until blended and smooth. Brigh broth in pot to gentle boil. Whisk in broth flavored mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve or pour into containers. Refrigerate up to 1 week or freeze up to 6 months.
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