I have made this a couple times for Thanksgiving now and it is very good and a time saver for the day of Thanksgiving! We are eating at my daughter's this year and was just sharing it with her via email and thought it would be a good thing to post here! I can never find wings, so I use legs and it works up GREAT! And the legs can make a pretty tasty meal!
Make-Ahead Turkey Gravy Woman's Day, November 16, 1999
4 turkey wings (about 3 pounds)(legs work well)
2 medium onions -- peeled & quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup flour
2 tablespoons butter or margarine
1/2 teaspoon freshly ground pepper
1. Heat oven to 400 F. degrees. Have ready a large roasting pan.
2. Arrange wings in a single layer pan; scatter onions over top. Roast
1 1/4 hours until the wings are browned.
3. Put wings & onions in a 5 to 6 quart pot. Add water to roasting pan
& stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups
broth(refrigerate remaining 2 cups), carrot & thyme. Bring to a boil reduce heat & simmer,uncovered, 1 1/2 hours.
4. Remove wings to cutting board. When cool, pull off skin & meat.
Discard skin; save meat for another use.
5. Strain broth into a 3-quart saucepan, pressing vegetables to extract
as much liquid as possible. Discard vegetables; skim fat off broth &
discard. (If time permits,refrigerate broth overnight to make
fat-skimming easier.)
6. Whisk flour into remaining 2 cups broth until blended & smooth.
7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture &
boil 3 to 4 minutes to thicken gravy & remove floury taste. Stir in
butter & pepper. Serve or pour into containers; refrigerate up to 1
week or freeze up to 3 months.
Planning Tip: If frozen thaw 2 days in refrigerator. Reheat in
saucepan,whisking often.
Note: On Thanksgiving after the turkey is cooked & removed from the
roasting pan, you can skim the fat off the pan drippings & add the
drippings to the heated gravy.
