| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 20 min |
| Cook: | 3 hr |
| Yield: | 5 to 6 cups |
| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 20 min |
| Cook: | 3 hr |
| Yield: | 5 to 6 cups |
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
Instructions
- 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.
- *Cook’s note: Also add the backbone and neck from the turkey you are grilling.
Reviews
I have made this for years and it’s great. It has excellent roasted, rich taste for make-ahead gravy. After the broth has been made, the roasted and simmered turkey wing meat stripped from the bones and served with a warm bleu cheese sauce is a household favorite week-before-the-feast treat.
Love, love the Turkey stock recipe and have been making this every year since 2010!! I don’t use the butter and flour method, I use the turkey drippings and add the butter if not enough drippings! I get more compliments on the gravy. I also use the stock in my stuffing!!
Great gravy recipe. It took longer than 30 minutes to brown wings. It’s more like 60 minutes. Other than that everything else was fine.
EASY and great!
This is by far the best turkey gravy. Every year I make this the weekend before Thanksgiving and bring it wherever we are going (There’s never enough from the pan drippings). I believe anyone who has had trouble with it is not following the directions. The only modification I made was to use convection in order to brown the wings properly.
I have been making this gravy for the last 3 years, every Thanksgiving. I used to believe my family loved me just for me, I now suspect its the gravy they love. I have to make gallons of it so that the family can take gravy home. They want JARS of this stuff not just a little bit poured over the left-overs. I start buying turkey wings on sale about 2-3 months in advance to meet the demand.
Needless to say, the gravy is great just as the recipe is written. Make at your own risk, understanding that you will become the gravy slave forevermore.
Damn you, Tyler! ;>
I was a little late to find turkey wings in stock in the store so I used smoked turkey drumsticks (4 small ones). What a great flavor. I hardly seasoned the final gravy at all. Thank you for this terrific recipe.
This gravy is not only rich tasting, but the herbs give it a fresh aromatic quality. This is now our standard.
This recipe was very tasty and worth the effort. I made it a day before and it was great. Everyone loved it.
First, it takes about 60-90 minutes, not 30, to truly roast the wings to a “golden brown”…second, you must reduce by at least 1/3-1/2, the strained liquid. (for more flavor — it needed it — i reduced 1.5 cups of cabernet sauvignon to about <1/2 cup and added it to the reducing strained liquid along with 1 tablespoon of pureed roasted garlic. Finally, i further reduced the final product by 1/3 to get the proper consistency