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Or you can save yourself the last minute hassle and do it like I'm going to - ahead of time! This recipe is wonderful and makes a TON of gravy. You can still make gravy that day but you don't need to if it's too hectic. I'm making mine today:
Woman's Day Make-Ahead Gravy
COOKING TIME
Active Time: 10 minutes
Total Time: 3 hours
INGREDIENTS
4 turkey wings (about 3 to 4 lb)
2 medium onions, peeled and quartered
8 cups chicken broth
3/4 cup chopped carrots
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbsp stick butter
1/2 tsp freshly ground pepper
PREPARATION
1. Heat oven to 400°F. Have ready a large roasting pan, 5- to 6-qt pot and 3-qt saucepan.
2. Put wings in a single layer in roasting pan; scatter onions on top. Roast 11/4 hours or until wings are browned.
3. Put wings and onions in pot. Add 1 cup water to roasting pan and stir to scrape up any brown bits on bottom. Add to pot. Add 6 cups broth (refrigerate remaining 2 cups), the carrots and thyme. Bring to a boil, reduce heat and simmer, uncovered, 11/2 hours.
4. Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use.
5. Strain broth into saucepan, pressing vegetables to extract as much liquid as possible. Discard vegetables; skim fat off broth. (If time permits, refrigerate over-night so fat that rises to the top solidifies and can be easily removed.)
6. Whisk flour into the remaining 2 cups broth until thoroughly blended and smooth.
7. Bring broth in the saucepan to a gentle boil. Whisk in flour mixture and boil 4 to 5 minutes to thicken gravy and remove floury taste. Stir in butter and pepper.
Planning Tip: Freeze in an airtight container up to 1 month. Refrigerate 2 days to thaw. Reheat in saucepan, whisking often (see Note).
From Woman’s Day November 16, 2004
__________________
Ann
SAHM to 4 beautiful children Lauren ('90), Nicole ('92), Robert ('00) and Joanna ('02) and wife to Bob for 23 years.
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