Prep 25 mins
Cook 20 mins
Food & Wine, 2001. You can prepare this through the fist step (you will need the giblets, neck and wing tips from a turkey) and then you can keep that in the refrigerator for 3 days prior to cooking the turkey (you need the pan juices to continue). It was hard to estimate time so I guessed. Read through and you will get an idea.
- 2 teaspoons vegetable oil
- 2 turkey wings, use the tip of the wings, giblets and neck, cut into 1 inch pieces
- 1 medium onion, coarsely chopped
- 4 cups water
- pan juices, reserved from the cooked turkey
- 1 cup dry white wine
- 3 tablespoons cornstarch
- 1⁄2 cup water, to be mixed later with the cornstarch
- fresh ground pepper, to taste
- Heat the oil in an enameled cast-iron casserole . Add the turkey parts and onion and cook over moderately high heat until lightly browned, about 5 minutes. Cover and cook over low heat for 20 minutes. Add 4 cups water and bring to a boil. Cover partially and simmer until reduced to 3 cups, about an hour. Strain into a medium saucepan and strain off the fat.
- * you can store this turkey broth in the refrigerator up until 3 days.
- Pour the reserved turkey pan juices into a glass measuring cup and skim off the fat.
- Set the roasting pan over 2 burners on moderately high heat and add the wine and boil it for 2 minutes, scraping the bits and pieces from the turkey roasting pan.
- Scrape the contents of the pan into a strainer set over the turkey broth and press down on them.
- Bring the broth to a boil.
- Mix the cornstarch with the remaining 1/2 cup of water until smooth; then whisk this slurry into the boiling broth.
- Reduce the heat to low and simmer until lightly thickened, about 2 minutes.
- Season with pepper, pour into a gravy boat and serve.