We don't often get exotic food stuffs in our two supermarkets in Nome (AK).
So, yesterday, when turkey wings showed up in the meat case, I bought them
all. When you make groceries in Nome, there's always a surprise!
Usually, not this good!

Usually, I brown the wings and saute the trinity in the remaining fat. I
make a roux and bring it to the color I need. (Darker meat (pork, beef) ,
lighter roux, light meat (chicken, turkey, seafood), darker roux). Don't
ask. It's just what we do in my part of south Louisiana.

However, last night I sauteed the wings until brown and removed them from
the skillet. Then I added flour to the remaining oil and turkey fat and
tried to cook the roux to the color I wanted, BUT..., the bottom of the pan
began to brown/blacken too quickly. Now (tonight to finish), the gravy
tastes a little pasty and isn't brown enough. The pasty has been fixed.
It's the pale color I need help with.

Here's my question: I have a 20 year old bottle of Kitchen Bouquet which
followed me uninvited from Thibodaux, LA, but I'd rather not use it. (I
know. There's nothing in it to go bad.) What else can I use to darken a
too pale fricasee?

Robert