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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 Cups (approx) 435g Recipe makes 6 Cups (approx)) |
||
| Calories 286 | ||
| Calories from Fat 124 | (43%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.8g | 21% | |
| Saturated Fat 3.4g | 16% | |
| Monounsaturated Fat 5.2g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 59mg | 19% | |
| Sodium 521mg | 21% | |
| Potassium 488mg | 13% | |
| Total Carbohydrate 14.1g | 4% | |
| Dietary Fiber 1.5g | 5% | |
| Sugars 2.9g | ||
| Protein 21.7g | 43% | |
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The Best (Do-Ahead) Turkey Gravy
By: Dee514
Oct 7, 2002
Thought I'd post this recipe I found in the Nov. 2002 issue of Good Housekeeping magazine early (for those who don't suscribe). I have always made my turkey gravy (in large quantities) in advance of cooking Thanksgiving dinner (only so many burners, and limited oven space available on "turkey day"). I'm posting this recipe because I think its better than the one I've used for years, and any "short cut/advanced prep" that frees up oven/burner space on "turkey day" is a big help to me, so I wanted to share it with all my Zaar friends 
This recipe can be prepared up to 3 days in advance of serving, and reheated in the microwave when needed. BTW: Turkey wings can usually be had at a major discount at most supermarkets/butchers prior to the holidays, since they frequently remove the wings when they "package" the breast roasts. Ask your poultry supplier/butcher to put some aside for you 
6 Cups (approx)
Ingredients
- 1 tablespoon vegetable oil
- 2 turkey wings (about 1 1/2 pounds, separated at the joints)
- 1 large onion, quartered
- 2 carrots, each cut into 4 pieces
- 2 stalks celery, each cut into 4 pieces
- 1 clove garlic, sliced in half
- 1/2 cup dry white wine (my preference is Chardonnay)
- 3 1/2 cups chicken broth (or two 14 1/2 ounce cans)
- 1/4 teaspoon dried thyme
- 1/2 cup all-purpose flour
- 3 cups water
Directions
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 1/4 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.
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Featured Reviews for This Recipe
From: Kitchen Witch Steph
On Apr 11, 2008
Made a great gravy. Sure saved me lots of time and the stress of making perfect gravy the big day.
From: mommerella
On Dec 30, 2007
I had to make this in place of my wonderful gravy I made last year due to some lack of ingredients at cooking time. I had read this recipe prior to Thanksgiving and bought the chardonnay and turkey wings just in case. I am SOOOO GLAD that I did. Everyone loved it!!! They kept saying everything tasted great with the gravy on top ...lol We had a stuffing that was slightly overcooked for some people and we had a variety of turkey's (roasted breast, deep fried, and smoked) and some were a little dry but with the gravy, they were SPECTACULAR!!!! This is now my new gravy recipe. Thank you sooo much for sharing it!! Editing to say I too did not have any fat so I made a simple roux with butter and flour!!
From: Chippie
On Nov 26, 2004
UPDATED: Freezing this gravy is a wonderful idea and defrosted just wonderfully on the stovetop! Family raved on how good it was and were shocked when I told them I had made this 2 weeks prior to Thanksgiving! Thanks Dee.*** Dee, you've definately made my preparation for Thanksgiving dinner so much easier. Followed the recipe to a "T" except for substituting cornstarch for the flour. This is just a personal preference for thickening up things as I usually don't have very good luck when trying to use the flour. Took a couple of pics before freezing. Oh yeah, forgot to mention the taste, it was WONDERFUL!! Tasted as if you slaved for hours and hours making the perfect gravy. Your recipe even made our Lab happy as there was some nicely cooked carrots and meat from the turkey wings for him to munch on for dinner. Thanks again for a definate keeper recipe, will never make gravy any other way.
From: Hey Jude
On Nov 16, 2003
This is wonderful gravy for people who have time constraint issues and very small kitchens (me!). I originally came in here to post this and found that Dee had already, considerately, posted it so now I'm doing a review. This is the second year I'm using this recipe for Thanksgiving gravy and, boy does it save my life on THE DAY. I do this pretty much as posted except that I slash the turkey wings 2-3 times on each piece in order to get more of the full essence of the turkey flavor. Also, I use my own homemade chicken broth, rather than canned. When I roast the turkey on THE DAY, I degrease the pan drippings and add them to the gravy while reheating in the microwave. I save (freeze) the neck and giblets from the turkey to use for my next batch of broth. My guests are very impressed with my gravy and nobody guesses it was made two weeks before Thanksgiving, frozen and then reheated Thanks Dee!
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