| Level: | Easy |
| Total: | 3 hr 30 min |
| Active: | 30 min |
| Yield: | 8 to 10 servings |
Ingredients
- Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried sage
- 1/2 teaspoon freshly ground black pepper
- 2 turkey wings (about 2 pounds)
- 2 large carrots
- 2 celery stalks
- 1 onion
- 6 cups low-sodium chicken stock
- 2 bay leaves
- 1/4 cup (4 tablespoons) unsalted butter
- 1/4 cup all-purpose flour
- 1 tablespoon sherry vinegar
- 1 tablespoon Worcestershire sauce
- Freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- In a small bowl, combine 2 teaspoons salt, the garlic powder, onion powder, sage and pepper. Use to generously season the turkey wings on all sides and use any extra to season the carrots, celery and onion.
- Place the turkey wings and vegetables in a Dutch oven and bake, uncovered, 1 hour and 15 minutes.
- Transfer the Dutch oven to the stovetop on medium-high heat. Add the stock and bay leaves. Use a wooden spoon to break up any browned bits on the bottom of the pan. Bring to a low boil, reduce the heat to low and cover. Simmer 1 1/2 hours.
- Remove the turkey wings and use a mesh strainer to separate the vegetables from the broth. Use a spoon to press out any liquid from the vegetables. Use a gravy fat separator (optional, but I like to do this step because I find the extra fat can cause the gravy to separate) or skim off the excess fat.
- In the same Dutch oven, melt the butter over medium heat. Stir in the flour and cook until it starts to turn golden brown, 2 to 3 minutes. Slowly whisk in the reserved broth, sherry and Worcestershire. Simmer until it thickens, 8 to 10 minutes. Taste and add salt and pepper if necessary. If you have any lumps, pass through a fine mesh sieve. Let cool completely and refrigerate or freeze until use.
- Reheating Instructions: You may need to add a few tablespoons of stock and whisk vigorously to thin out the gravy.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 213 |
| Total Fat | 13 g |
| Saturated Fat | 5 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 16 g |
| Cholesterol | 55 mg |
| Sodium | 659 mg |
Reviews
I make Fried Turkeys for Thanksgiving, and always have family that looks for the gravy…and this recipe has become the perfect solution! Made it with turkey wings and followed the recipe. Cooled and chilled in a covered Pyrex bowl for 3 days prior. While my turkeys were frying, I warmed the gravy in a sauce pan and poured it into a silver coffee carafe for serving (stayed hot until we were doing the dishes, hours later!). This is an excellent recipe, highly recommended. I also recommend Katie’s Cornbread Stuffing with the herb butter. Both recipes are becoming family heirlooms for us!
Delicious!,,, wish I had more
This is great if you are smoking or frying a turkey. I made it last year, and will again this year.
I made this last year, seriously the best! So yummy! So easy to just warm up on Turkey day.
I did this last year for Thanksgiving and it was the best gravy I’ve ever made! Worth the effort and best of all it can be made ahead. No standing over the stove making a gravy last minute.
I’m not sure what happened, but I had watery, tasteless gravy. I am very pleased overall with “The Kitchen” recipes, so I will try it again. I used my own homemade turkey broth, so maybe that had something to do with the result. It seemed like a lot of work to get it to a point so you don’t have anything to do the next day. I love “The Kitchen” and all the chefs and their unique recipes ideas!!
I’m so glad I made this for Thanksgiving. It was very good. Thanks Katie. It was definitely helpful since the veggies below the turkey were over cooked (burnt) and wouldn’t have helped make tasty gravy.
Hands down the BEST turkey gravy ever. Takes more effort, but the result is worth it! Even just the SMELL of it while cooking was AMAZING!
Didn’t taste like “turkey” dressing at at all. Came out beautifully. Smooth and just right consistency but sour tasting. I guess it was the sherry vinegar (even though it was only 1 T). Very disappointed but love the show. I ran to the store because I had committed to bring the turkey gravy the next day and I grabbed 2 Pioneer Roasted Turkey Gravy mixes (dry mix in a packet) and in less than 10 minutes I had gravy for 16 people. It was perfect. I know it sounds crazy and I have found lots of great recipes and cooking tips from The Kitchen, but this one just didn’t work for me.
Love this recipe, Katie!