Ingredients
-
1
-
2
-
1
-
2
-
2
-
1
-
1/2
-
3 1/2
-
1/4
-
1/2
-
3
-
-
-
-
Directions
The Best (Do-Ahead) Turkey Gravy, 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 ;), Excellent recipe! It is delicious, easy to make and saved so much time on Thanksgiving day I tripled the recipe and added juice & drippings from the turkey when I reheated it I will never stress about making gravy again!, this makes the best gravy I like the idea of making it the day before My family uses lots of gravy so this is perfect for us use this every year thanks
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Steps
|
1
Done
|
In Deep 12 Inch Skillet, Heat Oil Over Medium-High Heat Until Hot. |
|
2
Done
|
Add Turkey Wings and Cook 10 to 15 Minutes or Until Golden on All Sides. |
|
3
Done
|
Add Onions, Carrots, Celery and Garlic, and Cook 8-10 Minutes or Until Turkey Wings and Vegetables Are Browned, Stirring Frequently. |
|
4
Done
|
Transfer Turkey and Vegetables to a Large Bowl. |
|
5
Done
|
Add Wine to Skillet, and Stir Until Browned Bits Are Loosened. |
|
6
Done
|
Return Turkey and Veggies to Skillet. |
|
7
Done
|
Stir in Broth, Thyme and 3 Cups Water, Heat to Boiling Over High Heat. |
|
8
Done
|
Reduce Heat to Medium-Low; Simmer, Uncovered, 45 Minutes. |
|
9
Done
|
Strain Into an 8-Cup Measure or a Large Bowl; Discard Solids. |
|
10
Done
|
Let Broth Stand a Few Seconds Until Fat Separates from Meat Juice. |
|
11
Done
|
Spoon 1/4 Cup Fat from Broth Into 2-Quart Saucepan; Skim and Discard Any Remaining Fat. |
|
12
Done
|
Add Flour to Fat in Saucepan; Cook, Stirring Over Medium Heat Until Flour Turns Golden Brown. |
|
13
Done
|
Gradually Whisk in Reserved Broth and Cook Until Gravy Boils and Thickens Slightly, Stirring Constantly. |
|
14
Done
|
Pour Gravy Into a 2-Quart Container or Medium Bowl, Cover and Refrigerate. |
|
15
Done
|
at Serving Time, Reheat Gravy and Add Pan Drippings (and/or Cooked Diced Giblets) from the Roast Turkey If You Like. |
