Ingredients
-
3
-
2
-
1
-
8
-
3/4
-
1/2
-
3/4
-
2
-
1/2
-
-
-
-
-
-
Directions
Make Ahead Turkey Gravy,This recipe is from Women’s Day Magazine 11/1999. It’s a life saver for me, it takes some of the stress from Thanksgiving Day.,Life-changing recipe. No more fussing with gravy while your guests wait for the turkey to rest. A couple of tips: Better Than Bullion now has a turkey flavor which can be substituted for chicken broth. Also, if you have an enamel cast-iron braiser, like Le Creuset, roast your wings in it, deglaze, and then it transfers to the stove top for the simmering. One pan to clean.,The way we are doing the turkey legs and breast there won’t be any broth so no gravy. I just received this in time. Went to my meat market to get wings, but they were out. I told them what I wanted to do, and they said they had a lot of “backs”. One back, ~3 Lbs, has lots of bones, meat, fat and skin for $5. Tonight I will take a shot at this.
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Steps
|
1
Done
|
Heat Oven to 400f. |
|
2
Done
|
Arrange Wings in a Single Layer in a Large Roasting Pan. |
|
3
Done
|
Scatter Onions Over Top. |
|
4
Done
|
Roast 1 1/4 Hours Until Wings Are Browned. |
|
5
Done
|
Put Wings and Onions in a 5-6 Quart Pot. |
|
6
Done
|
Add Water to Roasting Pan and Stir to Scrape Up Any Brown Bits on the Bottom. |
|
7
Done
|
Add the Brown Bits to the Pot. |
|
8
Done
|
Add 6 Cups Broth (refrigerate the Remaining 2 Cups) Add Carrot and Thyme. |
|
9
Done
|
Bring to a Boil. |
|
10
Done
|
Reduce Heat and Simmer Uncovered 1 1/2 Hours. |
