"I discovered this excellent Thanksgiving gravy recipe years ago! It is gravy that, unlike most, can be made AHEAD of time. The gravy will keep for 3 months when frozen in an airtight container."
- Preheat oven to 400 degrees F (200 degrees C).Arrange a single layer of turkey wings in a large roasting pan.Scatter the onions over the top of the wings.Roast in the preheated oven for 1-1/4 hours or until wings are browned.
- Place browned wings and onions in a 5 quart stockpot.Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan.Pour the the water from the pan into the stockpot. Stir in 6 cups broth, carrot, and thyme.Bring to a boil.Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
- Remove wings from the pot and place on a cutting board.When the wings are cool, pull off the skin and meat.Discard the skin and save the meat for another use.Strain contents of stockpot through a large strainer into a 3 quart saucepan.Press on the vegetables to extract any remaining liquid.Discard the vegetables and skim the fat off the liquid.Bring the contents of the pot to a gentle boil.
- In a medium bowl, whisk flour into the remaining 2 cups chicken broth until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened.Stir in the butter and pepper.Serve immediately or pour into containers and refrigerate or freeze.
Per Serving: 59 calories;2.8 g fat;3.2 g carbohydrates;4.9 g protein;15 mg cholesterol;18 mg sodium.Full nutrition
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