Best Do Ahead White Wine And Sage Turkey Gravy Recipes

DO AHEAD WHITE WINE AND SAGE TURKEY GRAVY - 2007

Steps:

• prep - 20 minute.
• cook - 2 1/2 hours.
• makes 4 cups gravy (without added drippings).
• Preheat oven to 425°F.
• In a 15 1/2-inch x 10 1/2-inch jelly-roll pan or large roasting pan, place turkey wings, onions, celery and carrots.
• Roast for 1 hour to 1 hour 10 minutes or until turkey wings turn a deep golden brown color.
• When wings are done transfer them and the vegetables to a 6-quart sauce pot, add 1 quart broth/stock, 4 cups of water and sage leaves; set aside.
• Place (used) roasting pan over two burners on top of range, add wine to roasting pan and cook on high heat, scraping up the browned bits from the bottom of the pan for 10 minutes or until wine is reduced to 1/2 cup.
• Add wine mixture to sauce pot with the wings; bring to a boil.
• Reduce heat to low, and simmer, uncovered for 1 hour 15 minutes.
• Strain broth into an 8-cup liquid measuring cup, discard wings and vegetables, skim fat from broth and discard.
• If broth is less than 4 cups, add enough water to bring volume up to 4 cups (if broth is more than 4 cups, return broth to sauce pot, bring to boil, reduce heat and cook on medium-high until reduced to 4 cups).
• Return the 4 cups of broth to sauce pot; on high heat, bring to boiling.
• In a small bowl, add remaining 1/2 cup water to cornstarch, stir until well blended; using a whisk, blend cornstarch mixture into boiling broth and cook for 1 minute.
• Cool gravy, then transfer to plastic container with a tight fitting lid and refrigerate up to 5 days or freeze up to 1 month.
• Complete gravy after roasting the turkey: add strained and skimmed pan juices from the roasted turkey to the prepared (thawed, if was frozen) gravy, or thin with a bit of additional broth: heat well before serving.
• NOTE: For 24: Prepare gravy as above but instead use the following ingredient amounts: 4 turkey wings (3 pounds), 1 large red onion (12 ounces), 3 stalks celery, 3 carrots, 6 cups broth/stock, 6 cups water, 5 sage leaves, 1 bottle (750 ml) wine and 2/3 cup cornstarch.
• Reduce wine to 1 cup.
• Bring volume of broth to 6 cups instead of 4 cups.
• Dissolve cornstarch in 1 cup of water before stirring into simmering broth. Add juices from roasted turkey as above. Makes about 7 cups of gravy without drippings.

MAKE AHEAD TURKEY GRAVY

Steps:

• Heat oven to 400°F.
• Arrange wings in a single layer in a large roasting pan.
• Scatter onions over top.
• Roast 1 1/4 hours until wings are browned.
• Put wings and onions in a 5-6 quart pot.
• Add water to roasting pan and stir to scrape up any brown bits on the bottom.
• Add the brown bits to the pot.
• Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
• Bring to a boil.
• Reduce heat and simmer uncovered 1 1/2 hours.
• Remove wings to cutting board.
• Save wing meat for another use if you wish, or discard.
• Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
• Discard vegetables.
• Skim fat off broth and discard.
• If time permits, refrigerate broth overnight to make fat skimming easier.
• Whisk flour into remaining 2 cups broth until well blended.
• Bring broth in pot to a gentle boil.
• Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
• Stir in butter and pepper.
• Serve now or freeze up to 6 months.

THE BEST (DO-AHEAD) TURKEY GRAVY

Steps:

• In deep 12 inch skillet, heat oil over medium-high heat until hot.
• Add turkey wings and cook 10 to 15 minutes or until golden on all sides.
• Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.
• Transfer turkey and vegetables to a large bowl.
• Add wine to skillet, and stir until browned bits are loosened.
• Return turkey and veggies to skillet.
• Stir in broth, thyme and 3 cups water, heat to boiling over high heat.
• Reduce heat to medium-low; simmer, uncovered, 45 minutes.
• Strain into an 8-cup measure or a large bowl; discard solids.
• Let broth stand a few seconds until fat separates from meat juice.
• Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.
• Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.
• Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.
• Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.
• At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.
• Gravy can be reheated in microwave prior to serving.

MAKE-AHEAD TURKEY GRAVY WITH ONIONS & SAGE

Steps:

• Melt the butter in a large saucepan over medium heat. Add the onion and garlic and saute, stirring often, for 15 to 20 minutes, until the onion becomes browned and starts to caramelize. Sprinkle on the flour and cook, stirring constantly, for 1 1/2 minutes. Stir in the chicken stock, Cognac, sage leaves, bay leaves, 2 teaspoons salt (depending on the saltiness of the chicken stock), and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer for 20 minutes, stirring occasionally. Set aside at room temperature for 1 hour and strain, pressing the solids lightly and then discarding them. Refrigerate until ready to use.
• After the turkey is cooked, remove it to a carving board to rest while you finish the gravy. Place the roasting pan on the stovetop over medium heat and add the wine. Bring to a boil, lower the heat, and simmer for 2 minutes, stirring and scraping up all the bits clinging to the bottom of the pan. Slowly whisk the gravy base into the pan. Simmer for about 5 minutes, until the gravy is smooth and slightly thickened. Taste for seasonings and serve hot.