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Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.
This recipe has been posted and reviewed by many on the TOHBB.~~Vicki======================Make-Ahead Turkey Gravy - Woman's Day, November 16, 19994 turkey wings (about 3 pounds)2 medium onions -- peeled & quartered1 cup water8 cups chicken broth3/4 cup chopped carrot1/2 teaspoon dried thyme3/4 cup flour2 tablespoons butter or margarine1/2 teaspoon freshly ground pepper1. Heat oven to 400 F. degrees. Have ready a large roasting pan.2. Arrange wings in a single layer pan; scatter onions over top. Roast 1 1/4 hours until the wings are browned.3. Put wings & onions in a 5 to 6 quart pot. Add water to roasting pan & stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth(refrigerate remaining 2 cups), carrot & thyme. Bring to a boil reduce heat & simmer, uncovered, 1 1/2 hours.4. Remove wings to cutting board. When cool, pull off skin & meat. Discard skin; save meat for another use.5. Strain broth into a 3-quart saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth & discard. (If time permits,refrigerate broth overnight to make fat-skimming easier.)6. Whisk flour into remaining 2 cups broth until blended & smooth.7. Bring broth in pot to a gentle boil. Whisk in broth-flour mixture & boil 3 to 4 minutes to thicken gravy & remove floury taste. Stir in butter & pepper. Serve or pour into containers; refrigerate up to 1 week or freeze up to 3 months.Planning Tip: If frozen thaw 2 days in refrigerator. Reheat in saucepan,whisking often.Note: On Thanksgiving after the turkey is cooked & removed from the roasting pan, you can skim the fat off the pan drippings & add the drippings to the heated gravy.
FOOLPROOF TURKEY GRAVY by Honeycat_pa4 turkey wings, 3-4 pounds2 medium onions, peeled and quartered2 - 3 carrots, cut in chunks2 - 3 stalks celery with leaves, cut in chunks1 cup water8 cups chicken broth3/4 cup flour2 Tbls. butter or margarinesalt and pepper to tasteHeat oven to 400F. Split wings and place in large baking pan along with onions, carrots, and celery. Roast uncovered 1-1/2 hours or until wings are nicely browned. Place wings and veggies in large Dutch oven; add 6 cups chicken broth. Add the 1 cup water to the roasting pan and scrape up any brown bits. Add to pot. Refrigerate remaining 2 cups broth for making the gravy.Bring to boil, reduce heat and simmer, partially covered, 2 hours. Remove wings. When cool, pull off skin and meat and reserve meat for another use. Strain broth, discarding veggies, and refrigerate - skim off any fat that comes to the top. If making this well in advance of your dinner, you can freeze the broth.The day of your dinner, bring turkey broth to a gentle boil; whisk flour into reserved 2 cups of chicken broth until blended. Whisk flour mixture into turkey broth and boil gently 4-5 minutes to thicken. Stir in butter and season to taste with salt and pepper. Skim fat from your turkey roasting pan drippings and add drippings to gravy.I usually make the turkey broth in advance and freeze. I then make the gravy the day before, and all I have to do is heat it up and add the drippings from the turkey roasting pan. Makes it much easier, and helps make your dinner preparation less hectic.
Please excuse any gibberish you have to sort through to get to the recipe. Sorry.The recipe I use is basically the same as the Woman's Day recipe, but I have tweaked it a bit, using cornstarch instead of flour, mainly. You will norice a few other changes. Mine is sitting on the counter, cooling.
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You can use this anytime you want poultry
gravy, just as it is. But I like to
mix this in with the pan dripping gravy made from the roasted turkey, for
truly outstanding gravy.
4 turkey wings (about 3 lbs.)
2 medium onions, peeled and quartered
8 cups chicken
¾ cup chopped
½ tsp. dried
¼ cup cornstarch, mixed into
cup cold water
2 Tb. butter
Salt and freshly ground pepper,
Arrange wings in a single
layer in a baking pan. Scatter onions
over top. Roast for 1¼ hours @400° until wings are browned nicely. Put wings and onions into a 5-6 quart
pot. Add the water to the roasting
pan; put over two burners on top of stove, and stir to scrape up any browned
bits. Add this to the pot, along with
the chicken broth, carrots, and thyme.
Bring to a boil; reduce heat and simmer, uncovered, 1½ hours. Remove wings to cutting board. When cool, pull off the skin and meat. Discard skin and save the meat for another
later use (like turkey and dumplings).
Strain the broth into a
3-quart saucepan, pressing the vegetables against the strainer to extract as
much liquid as possible. Discard
vegetables. Refrigerate the broth, if
time permits, and then remove and discard the hardened fat on top.
Whisk cornstarch into the
broth, stirring constantly until smooth and blended. Bring the broth to a gentle boil. Boil 3-4 minutes to thicken the gravy and
remove the starchy taste. Stir in
butter, salt and pepper.
Serve, or pour into a
container and refrigerate up to one week, or freeze for up to 6 months. I use this gravy to add to my pan dripping
turkey gravy. Warm it all
I cannot find turkey wings in my area so bought 4 drumsticks which I have in the oven right now. I don't care for carrot nor celery flavors in my gravy so am just roasting them seasoned with salt, pepper, onion powder and garlic powder. When almost done I'll remove and cool and make gravy from the drippings as usual which I will add to the turkey gravy tomorrow. I'll also put the drumsticks in with the turkey for the last 45 minutes of roasting tomorrow. We'll have 6 drumsticks which should make a few people happy campers.
Have a wonderful Thanksgiving.
Thanks so much. Thats what I was looking for.
I like all the variations. Great thread!~~Vicki
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