Ingredients
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1 tablespoon vegetable oil
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2 turkey wings (about 1 1/2 pounds, separated at the joints)
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1 large onion, quartered
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2 carrots, each cut into 4 pieces
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2 stalks celery, each cut into 4 pieces
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1 clove garlic, sliced in half
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1/2 cup dry white wine (my preference is Chardonnay)
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3 1/2 cups chicken broth (or two 14 1/2 ounce cans)
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1/4 teaspoon dried thyme
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1/2 cup all-purpose flour
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3 cups water
Instructions
- 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 onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.
- Transfer turkey and vegetables to a large bowl.
- Add wine to skillet, and stir until browned bits are loosened.
- Return turkey and veggies to skillet.
- Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
- Reduce heat to medium-low; simmer, uncovered, 45 minutes.
- Strain into an 8-cup measure or a 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 a 2-quart container or medium bowl, cover and refrigerate.
- At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.
- Gravy can be reheated in microwave prior to serving.