Make-Ahead Turkey Gravy
Description
Holidays can be a stressful time. Why not relieve some of that stress by making some dishes in advance, like the turkey gravy? Make it several days in advance and just warm it up right before dinner is served.
Ingredients
2 turkey wings
4 celery ribs, roughly chopped with leaves
1 onion, cut into chunks
4 cloves garlic, smashed
6 c. water
4 T. (1/4 c.) unsalted butter
1/4 c. all-purpose flour
2 c. turkey stock, strained and defatted
1/2 c. whole milk
1 t. apple cider vinegar
1/2 t. kosher salt, or to taste
Directions
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Preheat oven to 375 degrees.
On a low oven rack, in a large oven-proof sauté pan, roasting pan or large Dutch oven, roast turkey wings, celery, onion and garlic for 2 hours. Remove from the oven. Add water; bring to a boil. Turn down heat; simmer on low for 1 hour, uncovered. Stock will reduce.
Strain stock into a bowl with at least a 4 c. capacity. Place liquid into the refrigerator for at least 2 hours or overnight; remove the fat accumulated on top.
In a large sauté pan, melt unsalted butter; whisk in flour; cook, whisking constantly over medium heat for 2 minutes, cooking out the flour taste. Whisk in defatted turkey stock; cook until thickened and the gravy coats the back of a spoon. Add milk, cider vinegar and salt, to taste. If you can't get the gravy as thick as you like it, don't panic. It's always possible you measured wrong. In an emergency, dissolve 1 t. cornstarch in 1 t. cold water, then SLOWLY add it to the gravy while whisking/stirring. Gravy often thickens up a bit when it's off the heat.
Makes 2 1/4 c.