Make ahead turkey gravy
Making gravy ahead also gives you the option of refrigerating the broth overnight to remove all the fat.
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- 3 lb
- turkey wings (about 4)
- 2 medium
- onions, peeled and quartered
- 1 c
- 8 c
- chicken broth
- 3/4 c
- carrots, chopped
- 1/2 tsp
- dried thyme
- 3/4 c
- 2 Tbsp
- 1/2 tsp
1Heat oven to 400 degrees F. Arrange wings in a single layer in a large roaster pan. Scatter onions over the top. Roast about 1 1/4 hours, or until wings are nicely browned.
2Transfer all to a 5-6 quart pot. Add the water to the roaster pan and scrape up any brown bits on the bottom and add those to the pot. Add 6 cups of broth and the thyme and carrots to the pot. Refrigerate the remaining 2 cups of broth.
3Bring to a boil; reduce heat and simmer uncovered 1 1/2 hours. Remove wings. Save meat for another use. Strain broth, pressing vegetables to extract as much broth as possible. Discard vegetables.
4Skim fat from the broth, or if time permits, refrigerate overnight to bring fat to the top to be easily removed before proceeding. Discard fat.
5Whisk flour into remaining 2 cups of broth until well blended and lump free. (I use a Mason jar with a tight lid and shake, shake, shake.)
6Bring broth that has had fat removed (or most of it) to a gentle boil. Whisk in broth flavored flour mixture and boil 3-4 minutes to thicken gravy and cook flour. If gravy is thicker than you like, add broth, 1 teaspoon at a time. If gravy is too thin, let simmer over very low heat until it is the consistency you are looking for. Stir in Butter and pepper. Add a bit of Kitchen Bouquet to adjust the color to your liking. Serve now or freeze in proper containers for up to 6 month.
7This first appeared in Woman's Day Magazine in November 1999. I wonder if anyone at Just a Pinch saved and/or used it.