This genius recipe lets you make perfect, creamy and rich gravy ahead of time! It tastes every bit as good as gravy made from the whole bird, but requires only about four wings — and frees you from the last-minute hassle.
Satisfy your sweet tooth with this easy-to-make recipe for Make-Ahead Turkey White Wine Rosemary-Garlic Gravy.
1. Info for Make-Ahead Turkey White Wine Rosemary-Garlic Gravy
- Cook Time: 1 hr 48 min
- Total Time: 1 hr 48 min
- Servings: 10
- Calories: 235.64 kcal
2. Ingredients for Make-Ahead Turkey White Wine Rosemary-Garlic Gravy
- nonstick cooking spray
- 2 1/2 lb. turkey wings (4 wings equal about 2 1/2 lb.)
- 2 tsp. olive oil
- 1 cup dry white wine
- 5 cup unsalted chicken broth
- 2 fresh rosemary sprigs
- 3 garlic cloves
- 5 Tbsp. unsalted butter
- 5 Tbsp. all-purpose flour
- 1/2 tsp. salt (for roux)
- 1/4 tsp. black pepper (for roux)
- 1/2 tsp. salt (for gravy)
- 1/4 tsp. black pepper (for gravy)
Preheat the oven to 425°F.
Coat a baking sheet with nonstick cooking spray or olive oil. Place the turkey wings on the baking sheet and rub all over with oil.
Roast the turkey wings on middle rack of oven until they are well browned, about 40 minutes.
Check to see that wings are done. Remove from oven or add time as needed.
Transfer turkey wings to a large saucepan or small Dutch oven. Pour off any fat that has accumulated on the baking sheet. Set on a heatproof surface (the stove or a work surface). Pour the wine onto the baking sheet and stir to loosen any browned bits.
Add the broth, wine and browned bits from baking sheet, and rosemary to the saucepan. Bring to a boil over high heat. Reduce heat to medium and gently simmer until reduced to 3 1/2 cups, about 45 minutes. Strain the broth through a fine strainer into a large measuring cup. Discard the solids.
Mince the garlic.
Melt the butter in a large saucepan over medium heat. Add the garlic and cook, stirring occasionally, until it starts to brown, 2-3 minutes. Add the flour, salt, and pepper, and cook, stirring constantly, for 1 minute.
Whisk the turkey broth into saucepan and increase heat to medium-high. Bring the mixture to a boil, whisking constantly. Cook, whisking occasionally, until gravy thickens, about 2 minutes. Remove from heat and season with salt and pepper.
At this point, gravy can be cooled and stored in the refrigerator for up to 3 days, or frozen for up to 3 months. Thaw the gravy if necessary; then, bring it to a boil and cook for 1 minute, stirring, before serving.