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“Whole milk is added to the gravy to give it a deep rich flavor. You can make the turkey stock (Steps 1 and 2) ahead of time.”
READY IN:
3hrs
YIELD:
2 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat turkey wings, celery, onion and garlic in a large saute or roasting pan for 2 1/2 hours. Remove from oven.
  2. Add water and simmer gently over burner for 1 hour, allowing stock to reduce. Scrape pan often. Strain and skim off fat.
  3. Make a roux of melted butter mixed with flour. Cook stirring over medium heat 2-3 minutes to cook out the flour taste.
  4. Whisk in turkey stock. Cook until thickened. Add milk, cider vinegar and salt to taste.

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