The Best Thanksgiving Gravy

     One of my favorite must have's for Thanksgiving dinner is gravy for my turkey and dressing.


Turkey Gravy

1-2 Turkey Wings (or giblets from Turkey you are basting for dinner)
3-4 Cups of Turkey Broth
Salt and Pepper
1 tsp of Poultry Seasoning
2-3 TB of flour

1) Boil your wings in a large pot, keeping enough broth in to make at least 3 cups. Add water as needed.
2) After your wings are cooked to "fall off the bone" tenderness, set aside.
3) Pour your hot broth into a large bowl
4) Place in the freezer for at least one hour
5) Debone your turkey wings, set aside
6) After one hour remove the broth from the freezer
7) Skim the top layer of fat off and using 4-5 TB, add to a large skillet..skim the rest of the fat away and discard. You should have nothing left but clear turkey broth
8) Heat the fat until just sizzling
9) generously add flour, salt, pepper and 1 tsp of poultry seasoning
10) simmer until a golden brown, stirring the entire time to smooth out your gravy and dissolve the flour
11) Slowly stir in your broth, 1 cup at a time. For a thinner gravy, add more broth. For thicker gravy, less broth. Add in your shredded, deboned turkey. More or less to your taste.
12) mix well and simmer on lowest setting for 5 minutes.

Using broth instead of water and flour for your gravy gives it a rich flavor that is perfect with your turkey.