Make-Ahead Turkey Gravy
January 31, 2015
Pass the gravy, please! Make-Ahead Turkey Gravy is rich, smooth and will make your dinner a breeze!
There is nothing worse than dealing with making gravy right before a meal – ditto mashed potatoes. Here is a gravy recipe that you can make way before.
- Prep: 15 mins
- Cook: 3 hrs
Directions
1Heat oven to 400°F. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1¼ hours or until wings are browned.
2Put 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, 1½ hours.
3Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan; skim fat off broth.
4Whisk flour into remaining 2 cups broth until mixture is well blended and smooth.
5Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.
Plan ahead
1Freeze gravy up to 1 month. Reheat. You can add fat-skimmed drippings from a freshly roasted turkey.
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