Rich Pan Gravy For Turkey

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• 2 teaspoons vegetable oil
• 2 turkey wings, use the tip of the wings, giblets and neck, cut into 1 inch pieces
• 1 medium onion, coarsely chopped
• 4 cups water
• pan juices, reserved from the cooked turkey
• 1 cup dry wine
• 3 tablespoons cornstarch
• 1/2 cup water, to be mixed later with the cornstarch
• fresh ground pepper, to taste

Recipe

• 1 heat the oil in an enameled cast-iron casserole . add the turkey parts and onion and cook over moderately high heat until lightly browned, about 5 minutes. cover and cook over low heat for 20 minutes. add 4 cups water and bring to a boil. cover partially and simmer until reduced to 3 cups, about an hour. strain into a medium saucepan and strain off the fat.
• 2 * you can store this turkey broth in the refrigerator up until 3 days.
• 3 pour the reserved turkey pan juices into a glass measuring cup and skim off the fat.
• 4 set the roasting pan over 2 burners on moderately high heat and add the wine and boil it for 2 minutes, scraping the bits and pieces from the turkey roasting pan.
• 5 scrape the contents of the pan into a strainer set over the turkey broth and press down on them.
• 6 bring the broth to a boil.
• 7 mix the cornstarch with the remaining 1/2 cup of water until smooth; then whisk this slurry into the boiling broth.
• 8 reduce the heat to low and simmer until lightly thickened, about 2 minutes.
• 9 season with pepper, pour into a gravy boat and serve.