Lunch: Make-Ahead Turkey Gravy Recipe

Ingredients

2 turkey wings (1-1/2 to 2 pounds)
2 medium onions, quartered
2 cans (one 49 ounces, one 14-1/2 ounces) reduced-sodium chicken broth, divided
2 medium carrots, cut into 2-inch pieces
2 celery ribs with leaves, cut into 2-inch pieces
4 fresh thyme sprigs
1/2 cup plus 2 tablespoons all-purpose flour
1 tablespoon butter
1/4 teaspoon pepper

Instructions

Place turkey wings and onions in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400 ° for 1-1/4 hours, turning once.
Transfer wings and onions to a Dutch oven. Add the large can of broth, carrots, celery and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes.
Strain; discard wings and vegetables. (Can be made ahead to this point and stored in the refrigerator for up to 2 days.) Skim fat from cooking liquid. Add enough remaining broth to measure 3-1/2 cups; set aside.
In a large saucepan, whisk flour and remaining broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter and pepper.

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