Since you aren't roasting the turkey, this is a good one. We had the most fantastic gravy this year. Here is what we did, put carrots, celery, apple and onion in the bottom of the pan add a little water. The bird is above on the rack. Cook the bird and basted - last 30 minutes add white wine to the basting. When bird is out of the oven and has rested a bit, we take all the drippings and roasted veggies and blend with a hand mixer. Don't forget to get rid of most of the fat. We make the roux in the pan with a bit of butter. The blended veggies are pushed through a strainer back into the pan with the roux and along with some canned chicken stock we stir and mix till we have the right consistency. It is AWESOME. Dressing and gravy are my favorite part of the meal, so gravy has to be fantastic and this is. I think this process after cooking the chicken wings would also render a gravy that would be talked about by all. Sorry the post is after the big meal, but try it at Christmas or any other roasting that you have going. Roasting the veggies really does enhance the flavor.
Originally Posted by
davis2se
Gravy is easy. Buy several packages of turkey wings. Rinse them, pat dry with paper towels and salt and pepper them. Place on a baking sheet in a 350 degree oven for 1 hour. When the wings are well browned take them out of the oven and put into 2-3 quarts of water in a large pot. Add a little water to the baking sheet and loosen any brown bits, then add this to the pot too. Add a quartered onion with the skin still on (the skin adds great color to the stock), some celery tops, a few bay leaves and a few cloves of garlic and simmer for 3 hours. Strain well over a fine seive or colonder. Make a roux (equal parts butter and flour - about 1/4 cup each) in a pan over medium heat, stirring until butter/flour mixture turns about the color of honey or a little darker. Add the stock and bring to a boil. Reduce to a simmer and cook for at least 15 minutes, stirring frequently. If the flavor is not deep enough you can always add a bit of chicken or turkey bullion.