This make-ahead gravy recipe might take some of the stress out of getting everything hot and ready to serve at the same time; or it can supplement your gravy if your turkey didn’t have much in the way of drippings.
From Women’s Day Magazine 11/1999.
- 4 turkey wings
- 2 medium onions
- 1 c. water
- 8 c. chicken broth
- 1 chopped carrot
- ½ tsp. dried thyme
- ¾ c. all-purpose flour
- 2 tbsp. butter
- ½ tsp. Freshly ground pepper
- Heat oven to 400°F. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1 1/4 hours or until wings are browned.
- Put wings and onions in 3-qt saucepan. Add water to roasting pan; stir to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Simmer, uncovered, 1 1/2 hours.
- Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan; skim fat off broth.
- Whisk flour into remaining 2 cups broth until mixture is well blended and smooth.
- Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.
- Freeze gravy up to 1 month. Reheat. You can add fat-skimmed drippings from a freshly roasted turkey.