The Thoughtful Baker’s
Gluten Free “Please make my holiday cooking less stressful” Turkey Gravy!
Make ahead and freeze!
Preheat oven to 350º
2 fresh turkey wings (usually come 2 to a package)
Sage, thyme, rosemary, fresh ground pepper
Dry sherry, white wine, or port
Gluten free, reduced salt chicken stock
1/4 Onion, 1/2 carrot ,1/2 celery stalk, 1 small whole garlic clove
Wash and dry wings- flatten so wings will come into contact with pan. Rub with olive oil and push the herbs /pepper under the skin on the wings. Preheat a heavy oven proof pot, add a little olive oil, add the wings, and put in oven. Roast until a dark golden brown. You will want to baste the wings, with the fat produced in the pan, so they remain moist and color begins to develop. Turn them over as they brown and move around pan to produce more areas of fond- that is the lovely brown bits on the pan that develop FLAVOR. Bake 1 ½ to 2 hours. It is important that the wings develop a rich brown color. If the wings need more color continue to bake. The meat may not be very moist but the point is for making very flavorful gravy. Note that I am not using any salt at this point.
Remove roasted wings from pot and place on a plate. Pour off any liquids into a cup and let fat rise to top and skim off. Add a 1 cup of gluten free chicken stock and a couple of tablespoons sherry, white wine, or port to the pan, place back on heat and scrape up all the fond stirring as it comes to a simmer. Add back the liquid you poured off to the pan. When the bottom of the pot no longer has any brown left, pour this mixture into a container.
Cut up the cooked turkey wings into pieces- pull it apart so the pieces are flat on the bottom of the pot. It is ok if you “sample” the meat! Put it all back in the same pot along with the vegetables. Add enough water/chicken stock (use 50%/50%) to cover the wings and veggies. Cover and simmer 1 ¼ hours- add more water/stock to keep at same level as needed. We are extracting as much flavor as possible and are making a modified turkey stock. When finished, strain and refrigerate the broth. The fat will rise to the top and solidify – skim off the fat so the stock won’t be greasy. Add the mixture you reserved from roasting the wings, to the stock, and freeze in containers. This is your base for gravy.
The day you serve gravy, simply defrost base in a small sauce pan, adjust for seasonings such as salt and pepper, and additional herbs. Thicken with a slurry of cornstarch mixed with cold water or sherry (1 Tbl cornstarch to 1 ½ cups-2 cups liquid). Add the slurry to the gravy base just before serving. Bring the gravy base to a low boil and add the slurry stirring constantly until it thickens to the level you like. You can also add a splash of sherry/wine/port if you like and any drippings from your roasted bird. Reduce the heat and cover to keep warm.
This gravy will have a pretty glossy appearance.