I’ve never made my gravy ahead of time for Thanksgiving, but it sounded like a good idea, in light of the fact that there seems to be so much to do on the actual holiday, so why not get something as important as gravy done ahead of time. This recipe is from Woman’s Day. It calls for turkey wings, but I couldn’t find any (after searching 3 different markets), so instead I used turkey drumsticks. 3/4 cup of flour is called for, but I only used 1/2 cup – I don’t like a very thick gravy. The beauty of this recipe is that you are left with meat leftovers, which, as we all know, can be used for an abundance of recipes. Enjoy!
Make-ahead turkey gravy
4 turkey wings (or drumsticks) (about 3-4 pounds)
2 medium onion, cut up
1 cup water
8 cups chicken broth
1 chopped carrot
1/2 teaspoon dried thyme
1/2 cup flour
2 tablespoons margarine
1/2 teaspoon freshly ground pepper
Heat the oven to 400 degrees F. Put the wings (drumsticks) in a single layer in your roasting pan; scatter onions on top. Roast for 1 1/4 hours or until browned.
Put wings and onion in a 3 quart saucepan. Add water to the roasting pan; stir to scrape up any brown bits on the bottom. Add to the saucepan. Add 6 cups of broth, and refrigerate the other 2 cups. Add the carrot and the thyme. Simmer, uncovered, for 1 1/2 hours.
Remove the wings. Pour the broth into a large bowl, then strain the broth back into the saucepan. Skim off any fat.
Whisk the flour into the remaining 2 cups of broth until well blended.
Bring the broth in the saucepan to a boil, and whisk in the flour mixture. Boil for 5 minutes to thicken the gravy. Stir in the margarine and pepper.
This will freeze for up to 1 month, and easily reheats. You can also add your drippings from your freshly roasted turkey.