Freezer Burned Turkey

Why does it look like you are cooking turkey that looks like its been in a bag in the freezer for a hundred years?

Guess.

And who is going to eat that caveman food?

Guess again. 

Make Ahead Gravy 

From Good Housekeeping

Makes 3 cups (recipes claims 6 cups)

Ingredients

• 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

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Directions

1. 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.
2. Transfer turkey and vegetables to large bowl.
3. 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.
4. 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.)
5. 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. 
6. At serving time, reheat gravy and add pan drippings from roast turkey if you like.  Can thin with milk.