There is nothing worse than dealing with making gravy right before a meal – ditto mashed potatoes. Here is a gravy recipe that you can make way before.
Make-Ahead Turkey Gravy
4 turkey wings (about 3 to 4 lb)
2 medium onions, chopped
1 cup water
8 cups chicken broth
1 carrot, chopped
1/2 tsp dried thyme
3/4 cup all-purpose flour
2 Tbs butter
1/2 tsp freshly ground pepper
Heat oven to 400°F. Put wings in a single layer in roasting pan; scatter onions on top. Roast 11/4 hours or until wings are browned.
Put wings and onions in 3-qt saucepan. Add water to roasting pan; stir to scrape up any brown bits on bottom. Add to saucepan. Add 6 cups broth (refrigerate remaining 2 cups), the carrot and thyme. Simmer, uncovered, 1½ hours.
Remove wings. When cool, pull off skin and meat. Discard skin; save meat for another use. Strain broth into saucepan; skim fat off broth.
Whisk flour into remaining 2 cups broth until mixture is well blended and smooth.
Bring broth in saucepan to a gentle boil. Whisk in flour mixture; boil 5 minutes to thicken gravy. Stir in butter and pepper.
Plan ahead: Freeze gravy up to 1 month. Reheat. You can add fat-skimmed drippings from a freshly roasted turkey.