BEST (DO-AHEAD) GRAVY

BEST (DO-AHEAD) GRAVY
Makes: About 6 cups

1 T vegetable oil
2 turkey wings (about 1 1/2 lbs) separated at joints
1 large onion, quartered
2 large carrots, each cut into 4 pieces
2 large stalks celery, each cut into 4 pieces
1 garlic clove, sliced in half
1/2 C dry white wine
2 14-oz cans chicken broth (3-1/2 C)
3 C water
1/4 t dried thyme
1/2 C 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 untio 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 wine to skillet and stir until browned bits are loosened. Return turkey and vegetables to skillet. Stir in broth, water, and thyme; heat to boiling over high heat. Reduce heat to medium-low; simmer , uncovered, 45 minutes. Strain into an 8-cup liquid measuring cup or large bowl; discard solids.

Let broth stand 1 minute until fat separates from meat juice. (Note: You could put the bowl or cup into the fridge and wait for it to get cold, and the fat can be skimmed from the top.)

Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat. Whisk flour into fat in saucepan and 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 up to 3 days. At serving time, reheat gravy and add pan drippings from roast turkey if you like.

This is very good, and leaves some for reheating with stuffing, turkey slices, etc.