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Make-Ahead Turkey Wing Gravy, Because You Have Better Things to Do

I’m not a big fan of “make-ahead” recipes, but when it comes
to Thanksgiving, the less we have to do before dinner, the better. This turkey
wing gravy will not only free up valuable kitchen time, but chances are it will
look and taste even better than those frantic, last-minute versions.


A world-class gravy, while not a difficult procedure, does
require a little bit of finesse and attention to detail. Of course, screaming
kids, chatty relatives, and alcohol consumption are the natural enemies of
finesse and attention to detail, so for that reason I’m a big fan of this
alternative technique.

By the way, as I mentioned at the end of the video, just
because you’re making this ahead of time, doesn’t mean you’re throwing away all
those amazing pan drippings. While your turkey’s resting (should be at least 30
minutes), pour off the juices, skim off the fat, and add it to your gravy.

For this reason, I’ll generally make the gravy a little
thicker than I want, knowing I’m going to dump another cup or so of liquid in
later. Speaking of thickness, as with all the sauces we do, you are in complete
control. If you want thicker gravy, use more roux and/or reduce further. If you
want something a bit lighter, use less roux and/or more stock.

Either way, making the turkey gravy ahead of time is just
smart logistics, and frees you up for more important things, like watching
football and fishing for compliments. I hope you give this a try. Enjoy!


Ingredients:
For the stock:
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 tsp vegetable oil
2 large turkey wings
10 cups cold water (1 or 2 to deglaze the pan, and 8 to add
to stock)
4 springs thyme
2 cloves garlic, optional

For the gravy:
2-3 tablespoons reserved turkey fat
3 tbsp butter
1/2 cup flour
about 6 cups reserved, strained turkey stock
salt and pepper to taste
pinch of cayenne

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