Makes about 2 quarts. Smells like Heaven while cooking. I made this in Rotan and couldn’t get fresh turkey, so I substituted chicken…I can’t imagine it tasting better. You can add the pan drippings from the turkey, once it is made, if you like. Prep time is short, but cooking time is very long! This might be worth making and freezing, if you have some extra time.
6 turkey drumsticks, thighs or wings
Reserved turkey giblets and neck
2 carrots, chopped coarse
1 head garlic, halved
2 ribs celery, chopped coarse
2 onions, chopped coarse
Veggie oil spray
10 cups low-sodium chicken broth
2 cups dry white wine
12 sprigs fresh thyme (easily one pkg.)
½ cup flour
Salt and ground pepper
Place oven rack in middle position and heat oven to 450 degrees. Place all turkey pieces, carrots, celery, onions, and garlic in big roasting pan, spray with veggie spray, and toss well. Roast, stirring occasionally, until well browned, 1 to 1 ½ hours.
Transfer contents of roasting pan to Dutch oven. Add broth, wine and thyme and bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 ½ hours. Pour through fine-mesh strainer into large container (discard solids), cover stock with plastic wrap and refrigerate until fat congeals, at least 2 hours.
Using soup spoon, skim fat and reserve. Heat ½ cup fat in Dutch oven over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until honey colored, about 2 minutes. Gradually whisk in stock, bring to boil, reduce heat to medium-low, and simmer until slightly thickened, about 10 minutes. Season with salt and pepper. (Gravy can be refrigerated for up to 3 days or frozen up two months.) Reheat gravy in saucepan over medium heat until bubbling.
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