Description
A velvety smooth, delicious turkey gravy that you can make 1 month or 2 weeks ahead and freeze until ready to eat.
Ingredients
Scale
- 6 turkey wings, or left over parts of turkey
- 2 onions, peeled and cut in half
- 4 sticks celery, roughly chopped
- 4 carrots, roughly chopped
- 1 shallot, chopped
- 10 garlic cloves
- thyme, several sprigs
- sage, several leaves
- 2 tablespoons olive oil
- 1 teaspoon salt
- black pepper
- 1/2 cup white wine
- 6 cups chicken broth
- 1/2 stick butter
- 4 tablespoons flour
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- In a large roasting pan, add onions, celery, carrots, thyme, and sage. Place turkey on top of the vegetable mixture, add salt, pepper, and olive oil on top of turkey and vegetables.
- Place roasting pan in oven and cook for 1 hour. Remove from oven, add white wine and chicken broth. Return to oven and cook for an additional 45 minutes.
- Remove wings from the pan and place aside. Strain contents of the roasting pan through a large strainer into a large saucepan and keep warm. Press on the vegetables to extract any remaining liquid and discard vegetables.
- Pour all of the liquid, including the fat into a gravy separator. Allow the fat to separate from the juices. You should have approximately 4 to 5 cups of liquid stock remaining for your gravy. In a saucepan, reheat broth to a low simmer. Keep warm and continue below.
- In a skillet, melt the butter over medium-high heat. Add the flour, and whisk until the mixture is smooth, approximately 2 minutes, until toasted to a deep golden brown. Slowly pour in the warm broth a little at a time, whisking continuously, and continue adding additional broth and whisking until the broth is gone. Bring gravy to a boil, reduce heat and allow to simmer 10 minutes. Season to taste with salt and pepper.
- Allow the gravy to cool. Transfer it to an airtight container and freeze for up to 1 month.
- To serve, reheat the frozen gravy in a saucepan. Be sure to whisk vigorously as the gravy heats up to keep lumps from forming. Taste and add salt and pepper if needed.
Notes
The gravy can be served right away, refrigerated for up to 2 days, or frozen for 1 month.
If you find gravy too thick when reheating, feel free to add additional chicken or turkey broth until the preferred consistency is reached.
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Keywords: Thanksgiving Turkey Gravy, Make Ahead, Homemade, Freeze
