Prep 30 mins
Cook 2 hrs
This recipe is from Women's Day Magazine 11/1999. It's a life saver for me, it takes some of the stress from Thanksgiving Day.
- 1360.77 g turkey wings (4)
- 2 medium onions, peeled and quartered
- 236.59 ml water
- 1892.72 ml chicken broth
- 177.44 ml carrot, chopped
- 2.46 ml dried thyme
- 177.44 ml flour
- 29.58 ml butter
- 2.46 ml pepper
- Heat oven to 400°F.
- Arrange wings in a single layer in a large roasting pan.
- Scatter onions over top.
- Roast 1 1/4 hours until wings are browned.
- Put wings and onions in a 5-6 quart pot.
- Add water to roasting pan and stir to scrape up any brown bits on the bottom.
- Add the brown bits to the pot.
- Add 6 cups broth (refrigerate the remaining 2 cups) add carrot and thyme.
- Bring to a boil.
- Reduce heat and simmer uncovered 1 1/2 hours.
- Remove wings to cutting board.
- Save wing meat for another use if you wish, or discard.
- Strain broth into a 3 quart saucepan, pressing vegetables to extract as much liquid as possible.
- Discard vegetables.
- Skim fat off broth and discard.
- If time permits, refrigerate broth overnight to make fat skimming easier.
- Whisk flour into remaining 2 cups broth until well blended.
- Bring broth in pot to a gentle boil.
- Whisk in broth flavored mixture and boil 3-4 minutes to thicken gravy and cook flour.
- Stir in butter and pepper.
- Serve now or freeze up to 6 months.
Lawdy, you don't need my review, because clearly this is a recipe made in heaven, but I wanted to gather the children, put out the dogs, and bring everyone to the table on this one. I do make my own gravy, and don't usually have trouble with it, but the perfection of this recipe is two-fold, one ~ you can do it prior to Turkey Day, and when cooking for vegans, and non-vegans alike, I could certainly use some time saving recipes. And this is it! I made this and used the first amount for our dinner, which included homemade mashed taters. I did/and loved it! Oh man, I honestly, truly, most definitely, love this. However, it's so dang hard not to devour the turkey wings post taking from oven. Thanks for posting such a perfect recipe, I did NOT change one thing.
11/11/2012 I have made this every year for the past five years when I found this fabulous recipe. This year I did make to changes which I will continue to do in the future. One is a used a whole chicken (cut up) instead of turkey wings since I couldn't find at store. Secondly instead of thyme used poultry seasoning. Made a great recipe even better. Made chicken salad with chicken which was great since it had cooked with the veggies. Awesome!
11/2007Thanks, Rae! Wonderful, rich, gravy. Was enjoyed by all this Thanksgiving. Lifesaver for ease of making. I roasted the carrots with the wings and onions. Excellent, can't express how good this was.
I've been making this gravy for years. I still have the original recipe I cut out of womans day magazine. This is practically foolproof, makes a TON of gravy and is delicious. If you're a nervous person when it comes to making gravy, try this one. I can pretty much guarantee great flavor, no lumps and a happy family. :-) Plus, the Turkey wings can be a great snack when you finish the cooking part or they are wonderful shredded up in the gravy.