1 Video | Photo: Turkey Gravy Recipe
Ingredients
- 2 pounds turkey wings
- 5 tablespoons extra-virgin olive oil
- 1 medium onion, halved
- 4 carrots, chopped
- 1 head garlic, smashed
- 1/2 bunch fresh sage
- 1/2 bunch fresh thyme
- 8 black peppercorns
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
Directions
Heat the oven to 400 degrees F.
Put the turkey wings into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.
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By crimsongator
on December 24, 2012
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Eh . . . it's okay gravy. For the last few years, I have made a gravy recipe from Saveur magazine, which is similar but also calls for the use of apples while roasting the turkey, and then includes apple cider vinegar, white wine, and calvados (apple brandy in the gravy. I didn't have the calvados this year, so I decided to try another recipe all together. Perhaps it is because I am used to the deeper flavors of the other gravy, but this one fell flat for me. In the end, I added apple cider vinegar and marsala and white wine. That helped. I think you need something to cut through all that fat and add another flavor dimension.
By justjunk91141691046
on November 20, 2010
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By lprophater
columbus, OH
on December 29, 2009
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I will use this recipe to make gravy every year. I couldn't find turkey wings so I used turkey thighs instead. I made it the day before. It took all of the stress out of the last minute prep. It is a winner!!!
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