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Make-Ahead Turkey Gravy

Reviewed: Jan. 21, 2014
The only problem that I found with this gravy is that I didn't make enough of it! I usually serve myself last and found that by the time I got to the gravy, it was nearly all gone. Huge hit with the fam! I will say that the instructions are a bit odd as far as the roux goes. Just mixing the flour with the broth will not get rid of the flour taste; it needs to be cooked out, as with any roux. After cooking down the roasted wings, etc. in the broth using a dutch oven, I pulled the wings out, strained the liquid into another pot, and returned the skin and any fat I could skim off of the surface of the broth to the dutch oven to melt the fat. Once I had melted all of the fat I could, I removed the skin and then began to mix in my flour. I did need to add a little butter as there wasn't quite enough fat for the amount of flour. After the roux became browned, I slowly poured the strained liquid back in, peppered to taste, and cooked until it thickened.
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