Ingredients:
- 8 turkey legs
- 2 large onions, peeled and quartered
- 1 cup water
- 8 cups chicken stock
- 1 cup carrots, peeled and chopped
- 1/2 teaspoon dried thyme
- 3/4 cup gluten-free flour (King Arthur Flour product)
- 2 tablespoons butter (or 1.5 tablespoons vegan Earth Balance spread if going dairy-free)
- 1/4 teaspoon finely ground black pepper
- salt and pepper to taste
Instructions:
Preheat oven to 400 degrees. Arrange turkey legs in a single layer in a heavy duty, large roasting pan. Scatter the quartered onions over and around the turkey legs. Roast in the preheated oven for 2 hours, until the turkey legs are browned and there are some browned bits stuck to the bottom of the roasting pan.
Remove the turkey legs and onions from the roasting pan and transfer to a large (6 quart) dutch oven on your stove top. Add water and 1 cup of chicken stock to the roasting pan, and place over stovetop heat, scraping gently to remove all particles stuck to bottom of pan. Pour the water/stock mixture with the browned bits into your dutch oven. Stir in 6 cups of stock, the carrots and the thyme into the dutch oven. Bring to a boil, then reduce heat to medium and simmer uncovered for 2 hours.
Remove turkey legs/bones from dutch oven (don’t worry, much of it will fall apart and you will need to wade through the stock for large pieces of edible meat). Save that to eat with your turkey meal or to prepare a turkey salad for a lunch dish! Strain into a pot the rest of the contents from the dutch oven, pressing through the strainer to get all liquid out of the veggies and meat remains. Discard the veggies, skim the fat off the top of the liquid and bring the turkey stock to a slow boil.
Place the remaining 1 cup of chicken stock into a bowl. Whisk the gluten-free flour into the chicken broth until smooth, then slowly whisk the flour/stock mixture into your simmering turkey stock. Simmer for 5 minutes, or until turkey stock thickens. Stir in the butter, allowing it to melt and merge into the turkey stock. It will add just a bit more richness to this delicious gravy.
Serve immediately or pour into glass containers and refrigerate for up to one week or freeze for up to three months.
Serve and enjoy!