Why does it look like you are cooking turkey that looks like its been in a bag in the freezer for a hundred years?
And who is going to eat that caveman food?
Make Ahead Gravy
From Good Housekeeping
Makes 3 cups (recipes claims 6 cups)
- 1 tablespoon vegetable oil
- 2 (about 1 1/2 pounds) turkey wings, separated at joints (I used old cooked turkey from the freezer, two wings and a leg)
- 1 large onion, quartered
- 2 carrots, each cut into 4 pieces
- 2 stalks celery, each cut into 4 pieces
- 1 clove garlic
- 1/2 cup apple cider (my substitution for white wine)
- 2 cans (14 to 14 1/2 ounces) chicken broth
- 1/4 teaspoon dried thyme
- 1/2 cup all-purpose flour
- 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 cider 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. (Because my turkey was already cooked, I had to add fat. I used butter.)
- 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. Adjust seasonings to taste.
- At serving time, reheat gravy and add pan drippings from roast turkey if you like. Can thin with milk.