Makes about 7 to 8 cups
- 2 turkey drumsticks (about 3.5 lbs)
- 8 cups low sodium chicken broth
- 2 medium onions, chopped
- 1 cup chopped carrot
- 1 cup chopped celery
- 1/2 tsp. Thyme (optional)
- 1/2 tsp. Sage (optional)
- 1/2 tsp. Marjoram (optional)
- 1/2 tsp. Savory (optional)
- 3/4 cup all purpose flour
- 1/4 cup butter, room temperature
- 1/2 tsp. freshly ground black pepper
- Heat oven to 400 degrees F. Arrange the turkey drumsticks in a single layer in a large roasting pan. Roast until the drumsticks are browned, about 1 1/4 hours.
- Remove the drumsticks to a 5-6 quart pot along with the carrot, celery and onion and 6 cups of chicken broth. Toss in the spices you’d like to use. Refrigerate the remaining two cups of broth.
- Deglaze the roasting pan with about 1 cup of hot water and add to the pot. Bring to a boil.
- Reduce heat and simmer uncovered for 1 1/2 hours.
- Remove drumsticks to cutting board, separate out the skin and the bones and save the meat for another use. *
- Strain the broth into a 3-quart saucepan. Use a wooden spoon to press as much liquid as
- possible from the vegetables. Discard vegetables. Skim excess fat and discard. Bring
- the broth to a gentle boil.
- In a separate bowl whisk flour into retained 2 cups broth until well blended. Whisk into the boiling broth. Bring the gravy back to a boil and cook until thickened about 3-4 minutes.
- Stir in butter and pepper.
- Serve immediately or freeze up to 6 months.
* The ultimate comfort food: The meat retained from the wings added to one cup of this gravy over mashed potatoes. Keeps in the freezer for a particularly rainy day.