Ingredients
-
3
-
2
-
1
-
8
-
3/4
-
1/2
-
3/4
-
2
-
1/2
-
-
-
-
-
-
Directions
Make Ahead Turkey Gravy, This recipe is from Women’s Day Magazine 11/1999 It’s a life saver for me, it takes some of the stress from Thanksgiving Day , Life-changing recipe No more fussing with gravy while your guests wait for the turkey to rest A couple of tips: Better Than Bullion now has a turkey flavor which can be substituted for chicken broth Also, if you have an enamel cast-iron braiser, like Le Creuset, roast your wings in it, deglaze, and then it transfers to the stove top for the simmering One pan to clean , The way we are doing the turkey legs and breast there won’t be any broth so no gravy I just received this in time Went to my meat market to get wings, but they were out I told them what I wanted to do, and they said they had a lot of backs One back, ~3 Lbs, has lots of bones, meat, fat and skin for $5 Tonight I will take a shot at this
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Steps
|
1
Done
|
Heat Oven to 400f. |
|
2
Done
|
Arrange Wings in a Single Layer in a Large Roasting Pan. |
|
3
Done
|
Scatter Onions Over Top. |
|
4
Done
|
Roast 1 1/4 Hours Until Wings Are Browned. |
|
5
Done
|
Put Wings and Onions in a 5-6 Quart Pot. |
|
6
Done
|
Add Water to Roasting Pan and Stir to Scrape Up Any Brown Bits on the Bottom. |
|
7
Done
|
Add the Brown Bits to the Pot. |
|
8
Done
|
Add 6 Cups Broth (refrigerate the Remaining 2 Cups) Add Carrot and Thyme. |
|
9
Done
|
Bring to a Boil. |
|
10
Done
|
Reduce Heat and Simmer Uncovered 1 1/2 Hours. |
|
11
Done
|
Remove Wings to Cutting Board. |
|
12
Done
|
Save Wing Meat For Another Use If You Wish, or Discard. |
|
13
Done
|
Strain Broth Into a 3 Quart Saucepan, Pressing Vegetables to Extract as Much Liquid as Possible. |
|
14
Done
|
Discard Vegetables. |
|
15
Done
|
Skim Fat Off Broth and Discard. |
