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Category: Glazes, Gravies & Sauces
Prep Time: Cook Time: Total Time: 5 hrs
3 lbs turkey wings
2 medium onions, peeled & quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 tsp dried thyme
3/4 cup flour
2 Tbsp butter or margarine
1/2 tsp freshly ground black pepper
1. Heat oven to 400 degrees F. Have ready a large roasting pan.
2. Arrange wings in a single layer pan; scatter onions over top. Roast 1 1/4 hours until the wings are browned.
3. Put wings and onions in a 5 to 6 quart pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 3/4 broth (refrigerate remaining broth), carrots and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours.
4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.
5. Strain broth into a 3-quart saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard. (If time permits, refrigerate broth overnight to make fat-skimming easier.)
6. Whisk flour into remaining broth until blended and smooth.
7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve or pour into containers.
***Note: refrigerate up to 1 week or freeze up to 3 months.
Planning Tip: If frozen, thaw 2 days in refrigerator. Reheat in saucepan, whisking often.
On Thanksgiving after the turkey is cooked and removed from the roasting pan, you can skim the fat off the pan drippings and add the drippings to the heated gravy.
Recipe Source: cdkitchen.com
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Gravy - Turkey (Make Ahead)
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Category: Glazes, Gravies & Sauces
Prep Time: Cook Time: Total Time: 5 hrs
3 lbs turkey wings
2 medium onions, peeled & quartered
1 cup water
8 cups chicken broth
3/4 cup chopped carrot
1/2 tsp dried thyme
3/4 cup flour
2 Tbsp butter or margarine
1/2 tsp freshly ground black pepper
1. Heat oven to 400 degrees F. Have ready a large roasting pan.
2. Arrange wings in a single layer pan; scatter onions over top. Roast 1 1/4 hours until the wings are browned.
3. Put wings and onions in a 5 to 6 quart pot. Add water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 3/4 broth (refrigerate remaining broth), carrots and thyme. Bring to a boil, reduce heat and simmer, uncovered, 1 1/2 hours.
4. Remove wings to cutting board. When cool, pull off skin and meat. Discard skin; save meat for another use.
5. Strain broth into a 3-quart saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth and discard. (If time permits, refrigerate broth overnight to make fat-skimming easier.)
6. Whisk flour into remaining broth until blended and smooth.
7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture and boil 3 to 4 minutes to thicken gravy and remove floury taste. Stir in butter and pepper. Serve or pour into containers.
***Note: refrigerate up to 1 week or freeze up to 3 months.
Planning Tip: If frozen, thaw 2 days in refrigerator. Reheat in saucepan, whisking often.
On Thanksgiving after the turkey is cooked and removed from the roasting pan, you can skim the fat off the pan drippings and add the drippings to the heated gravy.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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