The Best (Do-Ahead) Turkey Gravy
turkey, broth, carrots, wine, onion, celery, flour, garlic
Ingredients
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
Directions for The Best (Do-Ahead) Turkey Gravy Recipe
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.
Read the full directions on Food.com
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