Make Ahead Turkey Gravy

 

Here we are in November, and I’m still stuck somewhere back in September. I cannot believe how frighteningly fast the time flies.Year after year, I vow to simplify Thanksgiving, but I never quite manage it. This year, I decided that I’m going to simplify  the most stressful part of my repertoire: the gravy. When the turkey emerges from the oven, reducing juices, stirring seasonings, and making a roux sends me into a panic—resulting in clumpy gravy that needs straining and cools too quickly while I hunt for a strainer.

This year, I found a make-ahead recipe and tweaked it to perfection. Preparing it in advance lets me work relaxed, taste and season perfectly, then freeze it until the night before. On serving day, a quick stovetop simmer is all it takes.

If you're serving turkey for Thanksgiving or Christmas (or any other time of the year for that matter, because there is no hard and fast rule that turkey can only be consumed on these two holidays), try this—you'll never make gravy another way.

 Make-Ahead Turkey Gravy

 6 turkey wings

2 medium onions, peeled and quartered

¾ c. flour

2 qts. chicken broth, divided

¾ c. chopped carrots

½ c. chopped celery

½ t. dried thyme

Pinch of rubbed sage

Pinch of poultry seasoning

Salt, to taste

¼ tsp freshly ground black pepper

½ c. heavy cream

 Preheat oven to 400°F. Arrange turkey wings in a single layer in a large roasting pan. Scatter onions over the top. Roast for 1¼ hours or until browned.

Transfer browned wings and onions to a 5-quart stockpot. Place roasting pan over medium heat; sprinkle flour over the surface. Whisk continually until a roux forms. Add 1–2 cups broth and whisk, scraping up browned bits. Pour into stockpot.

 Stir in remaining broth, carrots, celery, and seasonings. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 1½ hours.

 Remove wings to a cutting board; cool. Pull off skin and meat (discard skin; reserve meat for another use). Strain stockpot contents through a large strainer into a 3-quart saucepan. Press vegetables to extract liquid; discard solids.

 Bring to a gentle boil. Stir in the cream; season to taste if needed. Serve immediately, or cool and refrigerate/freeze in containers. 

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