Tuesday, November 25, 2014

Turkey Gravy

What is worse than running out of turkey gravy on the big day or not having any to eat with those leftovers. I always have plenty of gravy because I have a secret......Make Ahead Turkey Gravy! I have been doing this for years. It is the real thing, and it is so good. Very easy to do and once it's made, no standing over the stove thickening gravy when people are ready to sit down and eat. I always add a little of the broth from the turkey to it when the turkey comes out of the oven. Then let the broth from your turkey cool, skim the fat and add to the Make Ahead Gravy after dinner. It's ready to eat with lefovers or those hot turkey sandwiches. Freeze any that is leftover. Here's my secret!
6 turkey wings
2 medium onions, peeled and
1 cup water
2 quarts chicken broth, divided
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter
1/4 teaspoon ground black pepper
1. Preheat oven to 400 degrees F (200 degrees C). Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
2. Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
3. Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
4. In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.
HOLIDAY CLEAN UP NOTE: Head to the Warehouse store, like Sam's or COSCO and pick up some aluminum Steamer Pans. They are used in restaurants, but work great in place of a 9X13 pan for all of your Thanksgiving side dishes. They cost about $7.00 for 30 pans. When you are done, toss them, and avoid the dishwashing! If you are using the crockpot, use crockpot liners or spray with non-stick cooking spray.

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