Easy Make-Ahead Turkey Gravy
Making food, that’s good enough. Pastry student. Home cook.
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Roast 2-3 large Turkey wings along with quartered onions at 400F for 60-75 mins.
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Transfer roasted wings and onions to a large pot.
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Deglaze the pan with a splash of water to scrape up all the tasty brown bits. Add them to the pot.
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Fill the pot with 6c broth and enough water to almost cover the meat. Add fresh or dry herbs.
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Bring to a boil, then reduce to a simmer. Let simmer, uncovered, for 1hr 30mins.
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Remove the turkey and strain the veggies out of the broth. Bring the strained broth back to a boil.
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In a new bowl combine 2 cups chicken stock with 3/4 cup flour and whisk well to remove any lumps.
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Add the flour mixture to the boiling broth and whisk well.
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Use a strainer or wire spider to remove any pesky lumps. Let simmer until gravy is quite thick.
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Test for doneness and flavor by dipping turkey from the wings in the gravy. Adjust to taste.
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