It tastes great when chicken is seasoned with tomato, red pepper flakes, basil, garlic, and parsley. an easy baked meal!
| Prep Time: | 20 mins |
| Cook Time: | 2 hrs 55 mins |
| Total Time: | 3 hrs 15 mins |
| Servings: | 32 |
| Yield: | 8 cups |
Ingredients
- 6 large turkey wings
- 2 medium onions, peeled and quartered
- 1 cup water
- 8 cups chicken broth, divided
- ¾ cup chopped carrots
- ½ teaspoon dried thyme
- ¾ cup all-purpose flour
- 2 tablespoons butter
- ¼ teaspoon ground black pepper
Instructions
- Gather all ingredients.
- Allrecipes/Oana Ennis
- Preheat the oven to 400 degrees F (200 degrees C).
- Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top.
- Allrecipes/Oana Ennis
- Roast in the preheated oven until wings are browned, about 1 hour 15 minutes.
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- Transfer wings and onions to a 5-quart stockpot.
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- Add water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan.
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- Pour water and pan scrapings into the stockpot.
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- Stir in 6 cups chicken broth, carrots, and thyme. Set over medium-high heat and bring to a boil.
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- Reduce heat to medium-low and simmer, uncovered, for 1 1/2 hours.
- Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use.
- Allrecipes/Oana Ennis
- Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables.
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- Skim and discard fat from the turkey broth, then bring to a gentle boil.
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- Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth.
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- Gradually whisk flour mixture into the simmering turkey broth. Simmer, whisking occasionally, until gravy has thickened, 3 to 4 minutes. Stir in butter and pepper.
- Allrecipes/Oana Ennis
- Serve immediately or pour into containers, cool, and refrigerate or freeze.
- Please note the differences in yield, ingredient amounts, cook time, and preparation when using the magazine version of this recipe.
Nutrition Facts
| Calories | 59 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 0 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 18 mg |
| Sugars | 0 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
great idea and great recipe. I made a week in advance and put in the freezer.
If you like gravy with overwhelming flour taste, this is for you. Bleeckh.
THIS. RECIPE. IS. AWESOME. THANK YOU!!!!! This is the BEST gravy I have ever made in my life and I can’t wait to show it off tomorrow — SOOOO delicious. Thank you thank you thank you! 🙂
Fantastic!!! I made my roux with the reserved fat along with some chicken broth then used an emulsion blender to incorporate into the stock. We host 20 plus people on Thanksgiving & having enough gravy is always an issue…problem solved!
I made the recipe as written and I was a little disappointed. While the turkey wings smelled great cooking, the actual gravy was light and tasted mostly of onion. Perhaps a good back-up gravy? Not as meaty as Cook’s Illustrated Turkey gravy recipe.
Roasted four turkey wings with onions. Followed above directions. Beautiful dark color and flavor. Made about 8 cups plus drippings. This is the best make ahead recipe I’ve ever made. Saved me so much time stirring and standing over stove on Thanksgiving Day when I’d rather relax with family. Thank you!
I’ve been using this recipe for years! Obviously, it’s a great recipe and guide to start with and make any adjustments to suit your tastes. It’s so nice to have a few things to make in advance like this to make the day go easier for me. Thank you for sharing it! My family loves it!!!!
It is wonderful to make extra gravy ahead. I am from New Orleans and am used to making a roux, so I used both butter and fat from the pan and added flour that I sauteed until all the raw flavor of the flour is gone, and it was the color I was looking for. I also added a drizzle of olive oil and pats of butter on top of wings and onions before baking, as well as salt and pepper. To stock-pot, I added celery as well as carrots and bay leaf for flavor. It tasted very good, but recipe needed tweaking.
I was assigned to gravy for our annual Thanksgiving camping trip with 10 friends. Not wanting to try to make great gravy in a 5th wheel…I made this a week ahead of time… Super hit with all. I was asked to do it again the following year and I did. I doubled the recipe and we still needed more. this is a time saver and is the most delicious gravy I’ve ever had.
I really like this and it was great to not have to worry if we would have enough from just the pan drippings. I added extra carrots but it made it a little sweet so I will stick with the original recipe. Mixed with gravy made from the pan drippings you couldn’t really tell it was sweet. Definitely will make again!
I never got the brown bits after roasting the wings. Maybe they were too big. All that was rendered was juice. I did put the juice in a gravy separator, put the stock in the pot and used the fat with the flour for the rue. I used low sodium broth but it turned out bland. I would suggest using regular chicken broth. I did add salt to it for flavor. All in all, this is a good way to do it. I plan on making gravy the day of Thanksgiving. This is just really for leftovers because we never have any left.
I don’t make gravy, my husband does! I used chicken drum sticks instead and this came out awesome! Hubby was very impressed. Keeping this on file for future uses!
Zip on the flavor. It needs celery salt, poultry seasoning and a whole heap of something. Very, very bland and does NOT taste like turkey gravy. I’ll freeze it, then add some real gravy to it in hopes I didn’t waste not only time but a lot of money for turkey wings, all for extra gravy.
Professional do not peel onions you are throwing away a ton of flavor
Made a great base. Being a picky chef, I still added fresh herbs, turkeys pan drippings, butter and a bit of cream before serving,
This didn’t work for me. It tasted like gravy from a fast food restaurant.
Instead of store bought I am making this recipe every time. I like that I can make my own but I am not stressed when the turkey is ready and I am still trying to get the gravy done. Delicious and fresh too!
A LOT of work and quite an added expense but well worth it! Tasted Rich and WONDERFUL!
I have made this gravy for a few years now and everyone loves it!! The recipe makes a generous amount and I love that the gravy ready to go on Thanksgiving Day. I use Turkey legs and wings – whatever I find at the store. Turkey parts can be difficult to find so I try to buy them early and stick them in the freezer. I add another onion, garlic, rosemary, sage, a couple of bay leaves and a dozen or so peppercorns to the pot. Enjoy!!
This is such a holiday staple now. I’ve used turkey legs and chicken wings as available with great results. Bones are good addition to turkey carcass for stock too.
Very good gravy but a little too much flour for us. I made as exactly written but the taste had a “doughy” flavor to it. Will try again but with only 1/2 cup flour.