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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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