“Do Ahead” Turkey Gravy

prep10 mins total time1 hr 40 mins addedDecember 2017

• 1 tablespoon vegetable oil
• 2 turkey wings (about 1½ pounds, separated at the joints)
• 1 large onions, quartered
• 2 carrots, each cut into 4 pieces
• 2 stalks celery, each cut into 4 pieces
• 2 clove garlic, sliced in half
• ½ cup dry white wine (such as Chardonnay)
• 3½ cups chicken broth
• ½ teaspoon dried thyme
• ½ cup all-purpose flour
• 3 cups water
• salt and pepper, to taste

1. In deep 12-inch skillet, heat oil over medium-high heat until hot.
2. Add turkey wings and cook 10 to 15 minutes or until golden on all sides.
3. Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.
4. Transfer turkey and vegetables to a large bowl.
5. Add wine to skillet and stir until browned bits are loosened.
6. Return turkey and veggies to skillet.
7. Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
8. Reduce heat to medium-low; simmer, uncovered, 45 minutes.
9. Strain into an 8-cup measure or a large bowl; discard solids.
10. Let broth stand a few seconds until fat separates from meat juice.
11. Spoon ¼ cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
12. Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.
13. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.
14. Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.
15. At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.
16. Gravy can be reheated in microwave prior to serving.