Make ahead turkey gravy
Making gravy ahead also gives you the option of refrigerating the broth overnight to remove all the fat.
How to Make Make ahead turkey gravy
- Heat 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.
- Transfer 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.
- Bring 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.
- Skim fat from the broth, or if time permits, refrigerate overnight to bring fat to the top to be easily removed before proceeding. Discard fat.
- Whisk 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.)
- Bring 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.
- This first appeared in Woman's Day Magazine in November 1999. I wonder if anyone at Just a Pinch saved and/or used it.