Ingredients
- 2 pounds turkey wings
- 5 tablespoons extra-virgin olive oil
- 1 medium onion, halved
- 4 carrots, chopped
- 1 head garlic, smashed
- 2 sprigs fresh sage
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 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 375 degrees F.
Put the turkey wings (also backbone and neck if you have it) 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.
Photo: Turkey Gravy Recipe

















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By mirbella
on December 24, 2012
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Best gravy ever! I discovered this on a show a few years ago. I have made it each holiday since. It has become a part of our holiday tradition. It is pretty easy to make however it is time consuming but well worth it. Take your time & Enjoy!
By kalexa99
on December 24, 2012
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Easy to make and the flavor was awesome. I shredded the meat from the wings and added to the gravy along with sauteed onions and mushrooms for a little extra texture and flavor. I made Ina's Turkey Roulade and knew I wouldn't have traditional pan dripping or gravy so this was the perfect solution.
By denspin
Edison, NJ
on January 04, 2012
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Flawless recipe...Thanks Tyler.
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