Prep 20 mins
Cook 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.
- 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
- prep - 20 minute.
- cook - 2 1/2 hours.
- makes 4 cups gravy (without added drippings).
- Preheat oven to 425°F.
- In a 15 1/2-inch x 10 1/2-inch jelly-roll pan or large roasting pan, place turkey wings, onions, celery and carrots.
- Roast for 1 hour to 1 hour 10 minutes or until turkey wings turn a deep golden brown color.
- When 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.
- Place (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.
- Add wine mixture to sauce pot with the wings; bring to a boil.
- Reduce heat to low, and simmer, uncovered for 1 hour 15 minutes.
- Strain broth into an 8-cup liquid measuring cup, discard wings and vegetables, skim fat from broth and discard.
- If 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).
- Return the 4 cups of broth to sauce pot; on high heat, bring to boiling.
- In 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.
- Cool gravy, then transfer to plastic container with a tight fitting lid and refrigerate up to 5 days or freeze up to 1 month.
- Complete 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.
- NOTE: 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.
- Reduce wine to 1 cup.
- Bring volume of broth to 6 cups instead of 4 cups.
- Dissolve 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.
This was the best gravy I have ever made...beautiful color and so darn easy...
I made a deep fried Turkey for Thanksgiving and so this was the only way for me to get gravy. But it was so wonderful to spend a little time on Monday night before Thanksgiving and to not have to worry about gravy on the actual day! Not to mention this was really really good. I did have to keep the thighs and veggies in the oven longer than recommeded in order to get a nice brown color on them, and it took longer to boil down the liquid, so you may want to allow at least an extra hour but the flavor is excellent.