Make Ahead Turkey (Thanksgiving Gravy

• Meat

  • 2 Turkey wings

• Produce

  • 4 Celery, ribs of
  • 4 cloves Garlic
  • 1 Onion

• Baking & Spices

  • 1/4 cup All-purpose flour
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Dairy

  • 4 tbsp Butter, unsalted
  • 1/2 cup Whole milk

• Liquids

  • 6 cups Water

• Other

  • 2 cups Turkey stock, strained and defatted

Found on noblepig.com

Ingredients

• 2 turkey wings
• 4 ribs of celery, roughly chopped (use leaves too)
• 1 onion, cut into chunks
• 4 cloves garlic, smashed with the back end of a knife
• 6 cups water
• 4 Tablespoons (1/4 cup) unsalted butter
• 1/4 cup all-purpose flour
• 2 cups turkey stock, strained and defatted
• 1/2 cup whole milk
• 1 teaspoon apple cider vinegar
• kosher salt to taste (I used 1/2 teaspoon)

Directions

• Preheat oven to 375 degrees F and in a large sauté or roasting pan (I use my large Dutch oven), roast (on a lower oven rack) turkey wings, celery, onion and garlic for 2 hours. Remove from the oven. Add water and bring to a boil. Turn down heat and simmer on low for one hour, uncovered. Stock will reduce. Strain the stock into a bowl with at least a 4 cup capacity. Place liquid into the refrigerator for at least 2 hours or overnight and remove the fat accumulated on top. In a large sauté pan, melt unsalted butter and whisk in flour. Cook, whisking constantly over medium heat for two minutes. This will cook out the flour taste. Whisk in defatted turkey stock and cook until thickened. (The gravy should coat the back of a spoon.) Add milk, cider vinegar and salt to taste. If by some chance you cannot get your gravy as thick as you like it, dont panic. Its always possible you measured something wrong. In an emergency, you can always dissolve 1 teaspoon of cornstarch in one teaspoon of cold water and SLOWLY add it to the gravy while whisking. It will be fine. Just remember, gravy often thickens up a bit when its off the heat and you want a nice pourable liquid for all those lovely side dishes.