make ahead turkey gravy
- 4 turkey wings (4 pounds total weight)
- 2 medium onions, sliced
- 1 cup water
- 8 cups chicken or turkey stock
- 1 cup carrots, chopped
- 3 tablespoons butter, unsalted
- ¾ cup flour
- ½ teaspoon thyme
- salt and pepper to taste
- Preheat oven to 400 degrees
- In the meantime, place turkey wings in large baking tray, season with salt and pepper, and scatter onions on top.
- When oven has come to temperature, place turkey wings into oven and bake for 1 hour and 15 minutes or until golden brown
- After the wings are done, remove from oven and place wings and onions into a large stockpot
- Pour 1 cup water into the baking tray and then scrape the bottom of the tray to loosen browned bits; pour water and loosened bits into the stockpot
- Add carrots and all of the stock, then bring mixture to a boil over high heat
- Lower heat, cover the pot, and then simmer for 3 hours
- Remove stock from heat and skim off fat (if time allows, refrigerate the broth at this point and the fat will congeal on top, making it very easy to remove)
- Carefully transfer stock to a large bowl
- Melt butter over medium high heat in thick-bottom large pot and add flour
- Stir (mixture will be dry and crumbly) and continue to cook for about 1 minute over medium high heat but do not allow it to brown
- Slowly pour stock back into stock pot and whisk to combine with butter/flour paste (ie, roux)
- After all stock has been combined, bring to boil and then simmer for 10 minutes until stock has thickened while stirring intermittently
- If desired, pass the gravy through a mesh strainer to remove any lumps.
- Season with thyme and salt/pepper to taste (I added 1 teaspoon of salt - add yours in ½ teaspoon increments because everyone has different preference for salt).
- Salt and pepper are very important ingredients to enhance the flavor of the gravy, so don't skip this step!
Recipe by Feeling Foodish at http://feelingfoodish.com/make-ahead-turkey-gravy/