MAKE AHEAD TURKEY GRAVY

Turkey gravy is certainly an enormous thing at our Thanksgiving dinner, and not something to rush. Its the right entremots to form ahead, to make sure it comes out perfect and one less thing you would like to try to to before feasting!

MAKE AHEAD TURKEY GRAVY

I’m quite picky with my gravy, I prefer it to possess an upscale dark brown color. You get that from roasting the turkey wings during a pot. All those brown bits on rock bottom and therefore the golden brown crispy skin on the wings.

Making Turkey gravy are often a touch time consuming and stressful. Especially if your like me, and you are feeling like most are looking over your shoulder and waiting and expecting that delicious gravy to thicken up in order that they can eat!

INGREDIENTS :

• 2 turkey wings
• 2 carrots chopped
• 4 cloves garlic smashed
• 6 cups water
• 3 celery stalks chopped
• 1 small onion chopped
• 5 tablespoons butter
• 1/3 cup flour
• 1 teaspoon cider vinegar, optional
• Salt and pepper to taste

INSTRUCTIONS :

1. Preheat oven to 375 degrees
2. Place turkey, onions, celery, carrots and garlic in a large pot or Dutch Oven and place on the upper or middle rack. Bake uncovered for 2 hours. Remove from oven.
3. Add water and simmer on stove top uncovered 45 minutes. You should have about 4 cups of stock.
4. Strain the stock into a bowl and refrigerate for 2 hours or even overnight. Using a spoon remove the fat accumulated on top.
5. Heat a large saute pan on medium high heat, add butter and let melt . Whisk in flour and cook about 30 seconds. Whisk in turkey stock and vinegar.
6. Bring to a boil then reduce heat and simmer until thickened. Turn off heat, sauce will thicken more once its starts to cool down.

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