Mike Garten
This make-ahead turkey gravy recipe roasts turkey wings with veggies and herbs for full-bodied flavor without having to cook a whole bird. Bonus: You can make it up to 2 months in advance and stash it in the freezer.
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Yields:
4
cups
Total Time:
1
hour
40
mins
lb.
turkey wings (2 to 3) or chicken parts
onion, cut into thick wedges
carrots, cut into 2-in. pieces
stalks celery, cut into 2-in. pieces
sprigs fresh thyme, divided
3 to 4 cups low-sodium chicken broth
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- Heat oven to 400°F. In large roasting pan, toss turkey wings and vegetables with oil, rosemary, 4 sprigs thyme and 1⁄4 tsp each salt and pepper. Roast until turkey is golden brown and cooked through, about 1 hr. 15 min.
- Remove turkey and vegetables from pan; strain pan drippings into fat separator (or measuring cup). Let stand 5 min. Leaving fat behind (or spooning it off if not using a separator), pour juices into 4-cup measuring cup.
- Place roasting pan over 2 stove burners on medium-high. Add wine and cook, scraping up any browned bits, 1 min. Pour wine mixture into the measuring cup with pan juices; add enough chicken broth to make 4 cups liquid total.
- Melt butter in large saucepan on medium. Sprinkle in flour and cook, whisking, until deep golden brown, 4 to 5 min. Gradually whisk in wine-broth mixture; bring to a boil. Add remaining thyme, reduce heat and simmer, stirring occasionally, until thickened, 8 to 12 min. Season with 1⁄4 tsp each salt and pepper. Strain and serve.
MAKE AHEAD
Transfer cooled gravy to a resealable bag or container and freeze up to 2 months. To serve, thaw in refrigerator before reheating.
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Source : Goodhousekeeping
