Cook1 hr 30 mins
Thought I'd post this recipe I found in the Nov. 2002 issue of Good Housekeeping magazine early (for those who don't suscribe). I have always made my turkey gravy (in large quantities) in advance of cooking Thanksgiving dinner (only so many burners, and limited oven space available on "turkey day"). I'm posting this recipe because I think its better than the one I've used for years, and any "short cut/advanced prep" that frees up oven/burner space on "turkey day" is a big help to me, so I wanted to share it with all my Zaar friends :) This recipe can be prepared up to 3 days in advance of serving, and reheated in the microwave when needed. BTW: Turkey wings can usually be had at a major discount at most supermarkets/butchers prior to the holidays, since they frequently remove the wings when they "package" the breast roasts. Ask your poultry supplier/butcher to put some aside for you ;)
- 1 tablespoon vegetable oil
- 2 turkey wings (about 1 1/2 pounds, separated at the joints)
- 1 large onion, quartered
- 2 carrots, each cut into 4 pieces
- 2 stalks celery, each cut into 4 pieces
- 1 clove garlic, sliced in half
- 1⁄2 cup dry white wine (my preference is Chardonnay)
- 3 1⁄2 cups chicken broth (or two 14 1/2 ounce cans)
- 1⁄4 teaspoon dried thyme
- 1⁄2 cup all-purpose flour
- 3 cups water
- In deep 12 inch skillet, heat oil over medium-high heat until hot.
- Add turkey wings and cook 10 to 15 minutes or until golden on all sides.
- Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.
- Transfer turkey and vegetables to a large bowl.
- Add wine to skillet, and stir until browned bits are loosened.
- Return turkey and veggies to skillet.
- Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
- Reduce heat to medium-low; simmer, uncovered, 45 minutes.
- Strain into an 8-cup measure or a large bowl; discard solids.
- Let broth stand a few seconds until fat separates from meat juice.
- Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
- Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.
- Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.
- Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.
- At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.
- Gravy can be reheated in microwave prior to serving.