Make Ahead Turkey Gravy – Printable Recipe

Ingredients

• 1 Tablespoon olive oil
• 2 Turkey wings, separated at the joint to create 4 individual pieces
• 1 Onion quartered
• 2 carrots, peeled and cut into fourths
• 2 celery stalks, cut into fourths
• 2 garlic cloves
• ¾ cup dry white wine
• 4 cups chicken stock (preferably homemade)
• 3 cups water
• 2 sprigs thyme
• 2 sage leaves
• 2 bay leaves
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 1/3 cup flour
• Up to 3 tablespoons butter and a few cups chicken stock, as needed
• Additional salt and pepper to taste

Instructions

1. Heat the oil in a 12” skillet (or bigger) with deep sides over medium high heat. When the oil is hot, add the turkey wings and thoroughly brown on all sides. By “thoroughly brown,” I mean let it sit undisturbed for at least 5 minutes per side. This will take a lot of time, so feel free to prep all of your other ingredients and start working on your other dishes while you allow the browning to happen. The browning part is important, as this is where all the delicious, lovely flavor comes from. When browned on all sides, remove from the skillet and reserve on a plate.
2. Add the onion, carrots, celery, and garlic and thoroughly brown in the skillet. When brown on all sides, remove from the skillet and reserve on the same plate as the turkey wings.
3. Deglaze the skillet with the wine, scraping up all the brown bits with a wooden spatula. Pour in the chicken stock and water, stirring well. Carefully add the turkey wings and the veggies to the skillet and try not to slosh the liquid over the sides of the pan. Add the thyme, sage, bay leaves, salt and pepper. Bring to a boil over high heat, then reduce to medium low and simmer uncovered for approximately 45 minutes.
4. Strain the liquid into a large bowl and discard the solids. Let the liquid sit for a few minutes to allow the fat to separate. Skim off approximately ¼ cup of fat from the top and put into the skillet. Discard any additional fat, if needed. Reserve the broth base. (Note: I have NEVER accumulated a full ¼ cup of fat before. If this happens, scoop off the fat you can and then melt some additional butter in the skillet to make up the difference. For example, if you get 1 tablespoon of fat, melt 3 tablespoons of butter to make the equivalent of ¼ cup, etc.) Add the 1/3 cup of flour and stir until it accumulates into little pea sized balls. Try to brown the butter as much as possible, stirring regularly.
5. Slowly add the broth base ¼ cup at a time, whisking constantly to prevent lumps from forming. (Note: I wish I could say that I am perfect and have lump-less gravy each time, but that has never happened. My secret weapon is the immersion blender. Once I have added all of my broth base, I eventually give up on the whisking and let the immersion blender do the rest of the work for me. If you don’t have an immersion blender, just dump your gravy base into a regular blender or food processor in batches and watch those lumps disappear. Thank you, kitchen gadgets!)
6. Allow your gravy to come to a simmer to thicken and cook off the flour taste. Add salt and pepper to taste. If you find your gravy is too thick, or if you need to make more gravy than you have in the pan, whisk in additional chicken stock as needed a ¼ cup at a time until you reach the desired consistency.
7. Let cool and store in an airtight container in the fridge for up to 3 days. When ready to serve, reheat over medium low, adding more chicken stock to thin it out as needed. (I find mine is always thicker upon reheating.) To keep my stovetop free, I have reheated the gravy in a slow cooker or fondue pot. If desired, add in your turkey drippings from that day right before serving.

https://mixedandmashed.com/make-ahead-turkey-gravy-printable-recipe/