Active Time: 35 minutes • Total Time: 2-1/2 hours • Makes: about 4-1/2 cups
2 pounds fresh turkey neck pieces, drumsticks and/or wings (wings cut at joint, if using)
2 celery ribs, each cut crosswise into 4 pieces
2 large carrots, each cut crosswise into 4 pieces
1 large onion, cut into 8 wedges
1/2 cup dry white wine
1 carton (32 ounces) chicken broth (4 cups)
10 fresh thyme sprigs
2 large garlic cloves, each cut in half
3-1/2 cups water
1/2 cup Schnucks unsalted butter (1 stick), cut up
1/2 cup Schnucks all-purpose flour
1/2 teaspoon salt
1. Preheat oven to 450°F. In deep oven-safe 12-inch sauté pan or heavy roasting pan (do not use nonstick), add turkey pieces, celery, carrots and onion. Roast 1-1/4 to 1-1/2 hours or until well browned, turning turkey parts over once halfway through roasting. Transfer turkey and vegetables to large bowl.
2. Place pan over medium heat to darken (caramelize) browned bits. Slowly add wine to pan; stir until browned bits are loosened from bottom of pan. Return turkey and vegetables to pan. Stir in broth, thyme, garlic and water; heat to boiling over high heat. Reduce heat to medium-low; simmer, uncovered, 45 minutes. Strain mixture into large bowl, pressing gently on solids to release liquid; discard solids.
3. In 3- to 4-quart saucepan, melt butter over medium heat. Stir in flour and cook until mixture turns golden brown. Gradually whisk in broth mixture and salt and cook until gravy boils and thickens, stirring frequently. Strain gravy, if necessary, into 2-quart container or medium bowl; cover and refrigerate up to 3 days in advance, or freeze in airtight container up to 3 months.
4. Reheat gravy before serving. If desired, stir in any pan drippings from roasted turkey or add additional broth if gravy becomes too thick.
Each 1/4 cup: about 75 calories, 6 g total fat (3 g saturated), 17 mg cholesterol, 151 mg sodium, 3 g carbohydrate, 0 g fiber, 2 g protein