posted by Kewpys Mom 11-10-100 7:52 AM
* Exported from MasterCook *
Make Ahead Turkey Gravy
Recipe By :unknown
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 turkey wings (about 3 lbs.) or 3 turkey legs
2 medium onions -- peeled and quartered
1 cup water
8 cups chicken broth (canned or homeade)
3/4 cup chopped carrot
1/2 teaspoon dried thyme
3/4 cup all-purpose flour
2 tablespoons butter or margarine
1/2 teaspoon black pepper
Heat oven to 400 degrees. Have a large roasting pan ready. Arrange wings in single layer in pan. Scatter onions over top. Roast 1 1/4 hours or until wings are browned.
Put wings and onions into 5-6 quart pot. Add water to pan and stir to scrape up any brown bits on bottom. Add to the pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrot, and thyme. Bring to a boil, reduce heat and simmer, uncovered for 1 1/2 hours. Remove wings to a cutting board. When cool pull off skin and meat. Discard skin and save meat for another use.
Strain broth into 3 quart saucepan, pressing vegetables to extract as much liquid as possible. Discard veggies and skim fat off broth. Whisk flour into remaining 2 cups of broth until smooth. Bring broth in saucepan to a boil, slowly whisk in flour mixture, boil 3-4 minutes to thicken and remove floury taste. Stir in butter and pepper. Refrigerate up to one week or freeze up to three months.
Source: "Martha Stewart BB"
Yield: "8 cups"
Per serving: 674 Calories (kcal); 25g Total Fat; (32% calories from fat); 14g Protein; 101g Carbohydrate; 62mg Cholesterol; 284mg Sodium
Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 5 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates
NOTES : On Thanksgiving Day after the turkey is cooked and removed from pan, you can skim the fat off and add the pan drippings to the gravy. You can also make the broth a day a head, refrigerate the broth and skim the fat off then. Then add flour right before serving.