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Why be frustrated on Thanksgiving Day making gravy when you can make this delicious version ahead of time. Donna has been using Chef John’s version with great success!
Ingredients:
Fresh Turkey wings
2 large carrots
3 ribs celery
1 large onion
2 tablespoons oil
2 cloves garlic
2-3 sprigs fresh Thyme
6 tablespoons fat (combination of turkey fat and butter)
6 tablespoons all purpose flour
Salt and pepper to taste
Herbs of choice (rosemary or sage)
Directions:
Preheat oven to 400F
In a roasting pan, place roughly chopped vegetables. Add the 2 tablespoons of oil to coat the vegetables. Place the turkey wings on top. Roast for 45-60 minutes or until the meat is browned and the vegetables are caramelized.
Place the turkey wings and vegetables, garlic cloves and thyme in a stock pot. Place the roasting pan on the stovetop. With high heat, add 1 cup water to deglaze the roasting pan. Add deglazed liquid to the stock pot. Add enough water to completely cover the wings. Bring to a boil, immediately reduce to a low simmer. Cook for 2 ½ to 3 hours or until the meat falls away from the bone.
Strain the mixture and discard the solids. You should have approximately 4 cups of turkey stock.
Cool in the refrigerator until the fat solidifies on the surface.
Skim off the fat but save it for the roux.
TO MAKE THE GRAVY:
In a medium saucepan, heat the 6 tablespoons of fat. Whisk in the flour and cook for 2-3 minutes. Gradually add the turkey stock, whisking to combine. Cook, stirring constantly until gravy comes to a boil.
Add salt and pepper and a choice of herbs.
Serve immediately or cool and store in the freezer for up to 3 months. Thaw in the refrigerator overnight and reheat when ready to use.
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