This gravy was very good. It took a bit of work but sure was worth every bit. I didn't make it in advance but wish now I had. I will definitely make it a day or two in advance. Everyone at dinner today really liked it.
Good, flavorful gravy. But the best thing about this recipe is the time it saves on the big day! I've made this for the past 2 Thansksgiving feasts, and I love it! I did not have enough fat rendered from the wings, but I was making Moist and Tender Turkey Breast Moist and Tender Turkey Breast at the same time, so I used the fat from that recipe. I reheated the gravy on T-day in the crockpot.
This was a WONDERFUL gravy, I brined my bird this year (highly recommended by the way) and so couldn't use my pan dripping for gravy. Instead of buying extra wings I just used the neck and giblets. When I removed the meat and veggies to add the wine I chopped the neck up to get a bit more flavour out of it. My only problem with this recipe and the reason it only got 4 stars was because after simmering for 45 min it had reduced down so much there was no way it would serve the 10 people I had for dinner. I ended up adding more chicken broth and thickening it with cornstarch. I wish I could tell you how much but I just eyeballed it. I made it so the gravy filled the skillet and probably a heaping tablespoon of cornstarch. This didn't seem to affect the taste at all and everyone at my table seemed suitably impressed
Made a great gravy. Sure saved me lots of time and the stress of making perfect gravy the big day.
I had to make this in place of my wonderful gravy I made last year due to some lack of ingredients at cooking time. I had read this recipe prior to Thanksgiving and bought the chardonnay and turkey wings just in case. I am SOOOO GLAD that I did. Everyone loved it!!! They kept saying everything tasted great with the gravy on top ...lol We had a stuffing that was slightly overcooked for some people and we had a variety of turkey's (roasted breast, deep fried, and smoked) and some were a little dry but with the gravy, they were SPECTACULAR!!!! This is now my new gravy recipe. Thank you sooo much for sharing it!! Editing to say I too did not have any fat so I made a simple roux with butter and flour!!
This was a fabulous recipe! Thanks for sharing it. I did it at the last minute, and didn't have turkey wings, so I used the neck instead. There was hardly any fat at all. I also substituted cornstarch for the flour. We loved the flavor with the wine. It was great!
My only question is.... Why would anyone ever go back to making gravy without this recipe again? DH, who is the house's self-proclaimed gravy expert could not shut up about the taste of this gravy. He's been dunking anything and everything in it. I think I even saw him drizzle some over his cereal this morning. I will say that it thickens up a bit (at least mine did) so don't be bashful with the stock. I used browned flour to give my stock a darker color. Thank you so much for this wonderful recipe that is not only beats any gravy recipe I've used, but can be done ahead of time.
Wonderful gravy and the best part is that we made it the day before Thanksgiving! Thanks for sharing.
I decided to try this "ahead of time gravy" because I had so many other dishes I was preparing for Thanksgiving and needed the extra room on the stovetop. I wish I had looked at it a little harder....it is basic chicken/poultry stock thickened up with flour, with some wine added in. The taste was fine, but I had already made lots of chicken stock to use with my dressing recipe and could have saved a lot of time by just using my pre-made stock. Anyone else out there that already has stock, just use that, then add the flour stirred into some water to thicken to your liking.
Followed directions exactly as written and had problems steps 11 and 12 (mixing the fat with the flour). The fat/flour mix never fully dissolved when the liquids were wisked into the pan (step 13);therefore, I was left with a glue-like, lumpy gravy. I ended up straining out the lumps, but my gravy was still too thin. So, I mixed 2 tablespoons of corn starch plus 2 tablespoons of water and added this to the thin gravy. This mixture thickened the gravy, and refrigerated until Thanksgiving. The flavor was good, and I will use this recipe with revision (omit steps 11 and 12, and simply wisk in a corn starch/water mixture for thickening) in the future.