Make-Ahead Turkey Gravy
Ingredients
- 4 turkey wings (about 3 lb)
- 2 medium onions, peeled and quartered
- 1 cup water
- 8 cups chicken broth
- 3/4 cup chopped carrot
- 1/2 tsp dried thyme
- 3/4 cup all-purpose flour
- 2 Tbsp stick butter or margarine
- 1/2 tsp freshly ground pepper
Instructions
MAKES 8 CUPS
TIME: About 3 hr (mostly unattended)
PER 1/2 CUP: 47¢
Planning Tip: Make up to 3 months ahead and freeze in an airtight container (see Tip). Refrigerate 2 days to thaw. Reheat in a saucepan, whisking often.
1. Heat oven to 400°F. Have ready a large roasting pan.
2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 1/4 hours until wings are browned.
3. Put wings and onions in a 5- to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours.
4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.
5. Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier).
6. Whisk flour into remaining 2 cups broth until blended and smooth.
7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 months.
*Woman's Day (Several years ago)
TIME: About 3 hr (mostly unattended)
PER 1/2 CUP: 47¢
Planning Tip: Make up to 3 months ahead and freeze in an airtight container (see Tip). Refrigerate 2 days to thaw. Reheat in a saucepan, whisking often.
1. Heat oven to 400°F. Have ready a large roasting pan.
2. Arrange wings in a single layer in pan; scatter onions over top. Roast 1 1/4 hours until wings are browned.
3. Put wings and onions in a 5- to 6-qt pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours.
4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.
5. Strain broth into a 3-qt saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard (if time permits, refrigerate broth overnight to make fat-skimming easier).
6. Whisk flour into remaining 2 cups broth until blended and smooth.
7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve, or pour into containers and refrigerate up to 1 week or freeze up to 6 months.
*Woman's Day (Several years ago)
Recipe Info
Views
275
Date
November 19, 2003
Categories
Soups and Sauces