| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 5 min |
| Cook: | 2 hr |
| Yield: | 3 cups |
| Level: | Easy |
| Total: | 2 hr 5 min |
| Prep: | 5 min |
| Cook: | 2 hr |
| Yield: | 3 cups |
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 large, smoked turkey wing or 2 small ones
- 1 medium onion, quartered
- 2 carrots, chopped
- 1 ribs celery, chopped
- 1 head garlic, split through the equator
- 4 stems fresh sage
- 4 sprigs fresh thyme
- 6 parsley stems
- 1 1/2 tablespoons all-purpose flour
- 6 cups chicken stock
- Kosher salt and freshly ground black pepper
Instructions
- Heat the oven to 400 degrees F.
- Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 210 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 19 mg |
| Sodium | 590 mg |
| Serving Size | 1 of 8 servings |
| Calories | 210 |
| Total Fat | 13 g |
| Saturated Fat | 2 g |
| Carbohydrates | 13 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 10 g |
| Cholesterol | 19 mg |
| Sodium | 590 mg |
Reviews
So delicious! I’ve had trouble finding smoked turkey wing or leg. Then it hit me….go to the local BBQ place…bingo! Got my legs and wings.
We like to fry a turkey on Thanksgiving but LOVE a homemade roasted turkey GRAVY and let me tell you Tyler Florence knows his stuff. This gravy is super easy to make and makes the house smell AMAZING!!!!! I like to double the recipe and I get my turkey wings from whole foods (they can be hard to find). I don’t have a smoker so I ask someone who does to smoke them for me (usually a couple days before) or I use liquid smoke and honestly you can’t tell the difference. This is a THANKSGIVING MUST HAVE EVERY YEAR! Highly recommend to watch his youtube video on this. So helpful-Thanks Tyler F 🙂
This is fantastic. It so easy to make. I had trouble making homemade gravy until I found Tyler’s recipe. Just a perfect gravy. It can be made the day before cutting down the stress
This is this best Turkey gravy ever and I make it every year along with his cranberry sauce, they are both the best! I can make them both a day ahead and they come out perfect. I truly wish Tyler was back on food network with he’s cooking show.
This is the best turkey gravy. My family absolutely loves it. I make it a day or two ahead of Thanksgiving, but you’d never know it. It’s just delicious!
We’ve been using this recipe for the last few years. Always a huge hit at Thanksgiving!
Such a great recipe for gravy; we will be using this again!
This is a great make ahead gravy so you don’t have to mess with it after turkey comes out of the oven. Lots of time to make any tweaks needed without the crazy last minute chores of getting it all on the table! Also we put our turkey on the BBQ spit so make ahead gravy is a must. I have a lot of dark meat lovers so I use turkey drumsticks instead of wings then warm up with the gravy and put on meat platter.
Tips: I also noticed that the written recipe neglects to say put wing back in stock after mixing flour.
If using packaged chicken stock buy low sodium. This should cut down on saltiness some people mentioned. I add no salt.
Tips: I also noticed that the written recipe neglects to say put wing back in stock after mixing flour.
If using packaged chicken stock buy low sodium. This should cut down on saltiness some people mentioned. I add no salt.
I tested this recipe the other day using chicken. I wanted to see what the flavor was. I followed the recipe exactly, but I put everything into the crock pot. I think that roasting the meat in the oven was a huge key to the flavors. My broth was so flavorful. You could really taste the herbs that were used. I will definitely make this recipe using turkey parts so I have a fantastic base for my gravy. Since I am brining my turkey I can’t use the turkey drippings from my bird so this is a great alternative.
This the kind of recipe that separates those that can cook and those that blindly follow recipes.