Lunch: Make-Ahead Turkey Gravy

Recipe by Woman's Day Kitchen This star-worthy gravy is made by simmering turkey wing drippings with chicken broth, chopped carrot and onions, and dried thyme. Serve half the batch with dinner and save the rest—it can be stored in the freezer for up to a

Ingredients

4 turkey wings
2 medium onions
1 c. water
8 c. chicken broth
1 chopped carrot
1/2 tsp. dried thyme
3/4 c. all-purpose flour
2 tbsp. butter
1/2 tsp. Freshly ground pepper

Instructions

Heat oven to 400 °F. Put wings in a single layer in roasting pan; scatter onions on top. Roast 1 1/4 hours or until wings are browned.
Put 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, 1 1/2 hours.
Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan; skim fat off broth.
Whisk flour into remaining 2 cups broth until mixture is well blended and smooth.
Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.
Freeze gravy up to 1 month. Reheat. You can add fat-skimmed drippings from a freshly roasted turkey.

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