The Best (do ahead) Gravy

Lisa Peardon
Yields: 6 cups

Total Time: 1 hr 30 min

Cook Time: 1 hr 10 min
Ingredients
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1 tablespoon(s) vegetable oil
2 (about 1 1/2 pounds) turkey wings, separated at joints
1 large onion, quartered
2 carrots, each cut into 4 pieces
2 stalk(s) celery, each cut into 4 pieces
1 clove(s) garlic
1/2 cup(s) dry white wine
2 can(s) (14 to 14 1/2 ounces) chicken broth
1/4 teaspoon(s) dried thyme
1/2 cup(s) all-purpose flour

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Directions

In deep 12-inch skillet, heat oil over medium-high heat until hot. Add turkey wings and cook 10 to 15 minutes or until golden on all sides. Add onion, carrots, celery, and garlic, and cook 8 to 10 minutes or until turkey wings and vegetables are browned, stirring frequently.
Transfer turkey and vegetables to large bowl.
Add wine to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth, thyme, and 3 cups water; heat to boiling over high heat. Reduce to medium-low; simmer, uncovered, 45 minutes. Strain into an 8-cup measure or large bowl; discard solids.
Let broth stand a few seconds until fat separates from meat juice. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly. Pour gravy into 2-quart container or medium bowl; cover and refrigerate.
At serving time, reheat gravy and add pan drippings from roast turkey if you like.