Sunday, December 26, 2010

Turkey Gravy (from Roasted Wings & Thighs)

I adapted this recipe a couple years ago from the Classic Turkey Gravy recipe in the December 2007 issue of Cuisine at Home. We usually have Thanksgiving at my sister's, with her cooking the Turkey, so I was looking for a gravy recipe that I could pre-make the day before and that didn't require using the drippings from a whole roasted turkey. This version uses turkey wings, necks, drumettes, and/or thighs. You can use one, all, or a combo of any of these parts, and the beauty of it is that the end product tastes just like the gravy that you would normally make from the drippings of your Thanksgiving bird. The flavor punch and rich caramel color comes from slow roasting the turkey parts with celery, onion and garlic in the oven. This gravy also freezes well.


Ingredients:
6 lbs. of turkey wings & necks, or 2 pkgs of turkey drumettes or thighs (6)
5 ribs of celery
1 onion, cut into large dice
1 head of garlic, halved through the cloves. 
2 tbsp. vegetable oil


6 tbsp. unsalted butter
1/2 cup flour
Salt & pepper, to taste 


1. Heat 2 tbsp. of vegetable oil over medium-high heat in a large roasting pan over the stove top. Saute turkey wings & necks (or drumettes/thighs), celery, onion and garlic until just beginning to brown. 


2. Preheat oven to 350F. Transfer roasting pan to oven and roast 45 minutes. Turn wings, etc. over and add 10 cups of water to the pan. Continue roasting another 45 minutes. 


3. Add another 10-14 cups of water to the pan and cook in the oven for another hour. Stock should be reduced to 8-10 cups.


4. Let stock cool in the roasting pan and pour everything into a smaller pot that will fit in the frig. Cover and keep in frig overnight to let flavors develop. 


5. Remove stock from the frig and let come to room temperature. Strain stock and set aside. Melt butter in a large pot over medium heat. Whisk in flour and cook 1-2 minutes, stirring constantly. 


6. Gradually add strained stock, whisking until smooth. Bring gravy to a boil and simmer 2 minutes to thicken. Reduce heat to medium low and simmer 10 minutes. 


7. Finish gravy with 1 tsp. salt and 1/4 tsp. black pepper, or to taste. 


Veggies that will roast with the turkey parts are: celery, garlic & onion.

Cut the garlic bulb in half, right through the cloves.

Chop celery into large dice. The onion should be cut about the same size.

1 pkg. of turkey thighs & 1 pkg. of turkey wings.

In a large roasting pan over the stove, saute garlic, onion & celery in 2 tbsp. of vegetable oil.

Add turkey wings & thighs.

Saute until lightly browned, then place roasting pan in a preheated 350F oven.

Total roasting time (with 2 additions of water) will be around 2 1/2 hours, after which it should look like this. Let this cool off and then pour everything into a stock pot that will fit in the frig. Cover and refrigerate overnight to let flavors develop.

The next day, take the stock out of the frig and let it come to room temperature. Strain the stock through a wire mesh strainer into a sauce pot.

Stock should have a rich dark color from all those roasted goodies.

For the roux: unsalted butter & all-purpose flour.

Melt 6 tbsp. of butter in a sauce pan over medium heat.

Add 1/2 cup of flour to the melted butter and mix together well. 

Stir constantly with a whisk for about 2 minutes to cook out taste of the raw flour.

Add strained stock to the roux, mix well, and bring to a boil. Simmer 2 minutes. Turn down heat and continue cooking at a simmer for about 10 minutes or until gravy thickens.

Season with salt & pepper.

Looks like turkey gravy to me!

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