2 hrs 50 mins
2 hrs 30 mins
From the October 2007 issue of Good Housekeeping Magazine. An updated version of GH's 2002 "The Best (Do-Ahead) Turkey Gravy" (The Best (Do-Ahead) Turkey Gravy). For extra added flavor, add pan juices from the roasted turkey (or thin with homemade or canned chicken or turkey broth) when reheating the gravy.
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cups (a ...
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- 2 lbs turkey wings, cut apart at joints (about 3 wings)
- 1 small red onion, cut into wedges (about 8 ounces)
- 2 stalks celery, cut into 2-inch pieces
- 2 carrots, cut into 2-inch pieces
- 1 (32 ounce) carton chicken broth or 1 (32 ounce) carton turkey broth or 1 quart homemade broth
- 4 1/2 cups water
- 3 large fresh sage leaves
- 2 cups dry white wine (my preference is chardonnay or pinot grigio)
- 1/3 cup cornstarch
- turkey drippings, from roasted turkey or additional broth
- 1prep - 20 minute.
- 2cook - 2 1/2 hours.
- 3makes 4 cups gravy (without added drippings).
- 4Preheat oven to 425°F.
- 5In a 15 1/2-inch x 10 1/2-inch jelly-roll pan or large roasting pan, place turkey wings, onions, celery and carrots.
- 6Roast for 1 hour to 1 hour 10 minutes or until turkey wings turn a deep golden brown color.
- 7When wings are done transfer them and the vegetables to a 6-quart sauce pot, add 1 quart broth/stock, 4 cups of water and sage leaves; set aside.
- 8Place (used) roasting pan over two burners on top of range, add wine to roasting pan and cook on high heat, scraping up the browned bits from the bottom of the pan for 10 minutes or until wine is reduced to 1/2 cup.
- 9Add wine mixture to sauce pot with the wings; bring to a boil.
- 10Reduce heat to low, and simmer, uncovered for 1 hour 15 minutes.
- 11Strain broth into an 8-cup liquid measuring cup, discard wings and vegetables, skim fat from broth and discard.
- 12If broth is less than 4 cups, add enough water to bring volume up to 4 cups (if broth is more than 4 cups, return broth to sauce pot, bring to boil, reduce heat and cook on medium-high until reduced to 4 cups).
- 13Return the 4 cups of broth to sauce pot; on high heat, bring to boiling.
- 14In a small bowl, add remaining 1/2 cup water to cornstarch, stir until well blended; using a whisk, blend cornstarch mixture into boiling broth and cook for 1 minute.
- 15Cool gravy, then transfer to plastic container with a tight fitting lid and refrigerate up to 5 days or freeze up to 1 month.
- 16Complete gravy after roasting the turkey: add strained and skimmed pan juices from the roasted turkey to the prepared (thawed, if was frozen) gravy, or thin with a bit of additional broth: heat well before serving.
- 17NOTE: For 24: Prepare gravy as above but instead use the following ingredient amounts: 4 turkey wings (3 pounds), 1 large red onion (12 ounces), 3 stalks celery, 3 carrots, 6 cups broth/stock, 6 cups water, 5 sage leaves, 1 bottle (750 ml) wine and 2/3 cup cornstarch.
- 18Reduce wine to 1 cup.
- 19Bring volume of broth to 6 cups instead of 4 cups.
- 20Dissolve cornstarch in 1 cup of water before stirring into simmering broth. Add juices from roasted turkey as above. Makes about 7 cups of gravy without drippings.
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Nutritional Facts for Do Ahead White Wine and Sage Turkey Gravy - 2007
Serving Size: 1 (3735 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 645.9
- Calories from Fat 265
- Total Fat 29.4 g
- Saturated Fat 7.8 g
- Cholesterol 158.9 mg
- Sodium 924.0 mg
- Total Carbohydrate 18.8 g
- Dietary Fiber 1.5 g
- Sugars 4.3 g
- Protein 51.5 g
The following items or measurements are not included:
fresh sage leaves