Make Ahead Turkey Gravy for Thanksgiving

• Meat

  • 4 Turkey wings

• Produce

  • 1 Carrots
  • 2 Onions, medium
  • 1/2 tsp Thyme, dried

• Canned Goods

  • 8 cups Chicken broth

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 1/2 tsp Pepper, freshly ground
  • 1/2 tsp Salt

• Dairy

  • 2 tbsp Butter

• Liquids

  • 1 cup Water

Found on thefoodcharlatan.com

Ingredients

• 4 turkey wings or other parts (4 to 5 pounds total)
• 2 medium onions, roughly chopped
• 1 cup water
• 6 cups chicken broth*
• 1-2 chopped carrots
• ½ teaspoon dried thyme
• 3/4 cup all-purpose flour
• 2 cups chicken broth*
• 2 tablespoons butter
• 1/2 teaspoon freshly ground pepper, more to taste
• 1/2 to 1 teaspoon salt

Directions

• Preheat your oven to 400 degrees F. Lightly grease a large baking sheet. (I used foil in the photo above out of habit, but there is no need.)
• Place wings and other turkey parts on the pan. Scatter the onions over the pan.
• Roast at 400 for 1 hour, up to an hour and 15 minutes. Make sure the parts are browned on top.
• Remove the turkey parts to a large stock pot.
• Place the baking sheet over two burners on your stove and turn both of them up to medium. Add 1 cup water and use a wooden spoon to stir up all the browned bits. When the bottom of the pan is clean, scrape the water into the pot with the turkey.
• Add 6 cups chicken broth (or 6 cups water and 6 teaspoons turkey base.) Add the chopped carrots and the thyme.
• Simmer uncovered for about 1 and 1/2 hours.
• Remove the turkey parts and set aside. (You can pull off the meat and save it for something else, but I found that it was pretty tough.)
• Pour the remaining onion and carrot mixture through a colander into a bowl. (You can discard the veggies or snack on them).
• At this point I stuck the bowl in the freezer for about 20 minutes so that it was easy to skim the fat from the top.
• Pour the broth back into the pot. Bring to a gentle boil.
• Whisk together the flour and 2 cups broth, making sure to get out all the lumps.
• Slowly whisk the flour mixture into the broth. Boil for 5 minutes, stirring. Stir in butter, pepper, and salt.
• Taste it and see what you think. You can add more salt, pepper, thyme, or up to 1 teaspoon of turkey base.
• Let cool and freeze in ziplock bags. Let the gravy thaw in the fridge overnight, or just stick it in the microwave.
• If you are making a turkey on the day you plan to serve this gravy, add the fat-skimmed pan drippings to the gravy!