Advance Planning Turkey Gravy

Ingredients

• 4 turkey wings (or other parts, about 3 pounds)
• 1 cup chopped carrot
• 1 cup chopped celery
• 2 medium onions, chopped
• 8 cups low sodium chicken broth (divided)
• 1 cup hot water
• 1/2 teaspoon dried thyme
• 3/4 cup all-purpose flour
• 1/4 cup butter, at room temperature
• 1/2 teaspoon fresh ground black pepper
• salt

Directions

1. 1

   Preheat oven to 400 degrees. Arrange the turkey wings in a single layer in a large roasting pan. Roast until wings are browned, about 11/4 hours.

2. 2

   Transfer the wings to a 5- to 6-quart pot along with the carrot, celery, onions and 6 cups of chicken broth. Refrigerate the remaining 2 cups of broth.

3. 3

   Deglaze the roasting pan with about 1 cup of hot water, scraping and stirring to release and dissolve all the cooked-on juices. Add this pan juice to the pot along with the thyme. Bring to a boil, reduce heat and simmer uncovered for 11/2 hours.

4. 4

   Transfer the wings to a cutting board, remove the skin and bones and save the meat for another use.

5. 5

   Strain the broth into a 3-quart saucepan. Use a wooden spoon to press as much liquid as possible from the vegetables. Discard vegetables. Skim excess fat and discard. Bring the broth to a gentle boil.

6. 6

   In a separate bowl whisk flour into the 2 cups chilled broth until well-blended. Whisk flour mixture into the boiling broth. Bring the gravy back to a boil and cook until thickened about 3 to 4 minutes. Stir in butter and pepper. Taste and add salt if necessary.

7. 7

   Serve immediately or freeze up to 6 months.

8. 8

   Makes 7 to 8 cups.