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Turkey Gravy
Ingredients
- 2 lb turkey wings
- 5 T extra-virgin olive oil
- 1 medium onion, halved
- 4 carrots, chopped
- 1 head garlic, smashed
- 2 sprigs fresh sage
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 8 black peppercorns
- 2 T unsalted butter
- ¼ C all-purpose flour
- Kosher salt
- Freshly ground black pepper
Directions
Heat the
oven to 375 degrees F.
Put the
turkey wings (also backbone and neck if you have it) into a small roasting pan
and roast them until they are golden brown, about 30 minutes. You can also use this recipe when you are
roasting a whole turkey or chicken.
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 1½ to 2 hours.
*You can
also use this recipe when you are roasting a whole turkey or chicken – start
here.
Strain
out the solids and discard.
Wipe out
the pot and put it over medium heat.
Melt the
butter with the remaining 2 T 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.
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