| Level: | Easy |
| Total: | 2 hr 20 min |
| Prep: | 20 min |
| Cook: | 2 hr |
| Yield: | 5 to 6 cups |
Ingredients
- 5 tablespoons extra-virgin olive oil, divided
- 2 pounds pounds regular or smoked turkey wings or a mixture
- 1 medium onion, halved
- 4 carrots, chopped
- 2 to 3 cloves garlic
- 1/2 bunch fresh sage
- 1/2 bunch fresh thyme
- 8 black peppercorns
- 6 cups low-sodium chicken broth
- Pan drippings from a roast turkey
- 2 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- Kosher salt and freshly ground black pepper
Instructions
- Heat about half the olive oil in a large stockpot over medium-high heat. Add the turkey wings and brown. Remove the turkey wings and add the remaining oil, onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes, scraping the brown bits on the bottom of the pan. Return the wings to the pot and add chicken broth. 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 and discard the solids and set aside the stock.
- Once your turkey has roasted, set the pan over medium heat on the stove top. Discard some of the fat if there is too much (you’ll need about 1/4 cup). Add the butter and cook until melted. Add the flour to the pan and, using a whisk, stir constantly to incorporate the fat and flour. Once you have a consistent paste add the warm stock in a steady stream while you stir to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes. Season well with salt and pepper and serve.
Reviews
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Those that liked this gravy DID NOT USE SMOKED TURKEY WINGS. Thosed that like this gravy changed it and then gave it 5 stars. DON’T USE THIS RECIPE.
His first recipe had NO chicken broth — basically after roasting the wings and then simmering with the veggies for 2 hours in WATER — he had you strain it and make a roux and add the broth to it. It taste like weak chicken broth. I had to add corn starch to get it to thicken. It is completely tasteless and I made it ahead but will not serve it.
In the first version he never mentions adding it to your roasting pan after you cook your turkey — he never even mentions the turkey in the first version.
This has happened to me before with recipes at FN –they change them dramatically and appear to have no quality control. I am now heading out to buy a bottle of turkey gravy that will be better than this swill.
At gravy time, I made a nice little roux, then added the pan deglaze and the ALL the defatted meat drippings — this meant I had none left to make gravy if this one failed, as so many had predicted.
Well, it failed. It was a bland-tasting turkey soup, and no one liked it. And to think I wasted all those good pan drippings on this stuff! Never again…. I’ll go back to my last-minute but great-tasting gravy!