I was making a double batch, you only use 3 lbs turkey wings for a single batch.
Then it is time to make the stock, adding chicken stock, carrots and thyme.
After simmering away, the stock ends up looking like this, and the house smells so good you want a turkey sandwich right that very minute.
Now it's time to strain the broth and debone the wings. I use the turkey meat in turkey dressing, and freeze some to use in soup later.
I like to refrigerate the stock overnight so I can skim off the fat, then finish the gravy the next day.
When making the gravy I slowly heat up the stock while making a slurry of flour and chicken stock.
I add the stock just a little bit at a time, whisking it smooth each time. Once the turkey stock is hot I then add a half cup at a time into the slurry until it is also hot, then finally add the slurry slowly back into the turkey broth once the turkey broth comes to a boil. Whisk whisk whisk.
End up with butter and pepper, and you have gravy.
I have shared this recipe with many friends over the years and they all have become converts as well.
I put the link below, but here are a few notes.
The wings really are best for this. I'm not Alton Brown so I can't tell you why, but it is true. Drumsticks will do in a pinch but thighs really don't work out. Wings can sometimes be hard to find, so the minute I see them I buy and freeze.
I prefer to refrigerate overnight to remove fat.
The slow whisking of the slurry, and tempering the slurry before adding to the turkey stock make a big difference.
Whisk at a boil for the full five minutes.
When you reheat it, be sure to do at a relatively low heat at first, and whisk a lot. Otherwise you will get the lumps you have tried so hard to avoid.
The recipe says you can freeze it. I tried it once and really did not like the texture after it was thawed and heated.
http://www.womansday.com/food-recipes/food-drinks/recipes/a10860/make-ahead-turkey-gravy-recipe-122223/
