Total Time
2hrs 37mins
Prep 10 mins
Cook 2 hrs 27 mins

Ingredients Nutrition

Directions

  1. Heat the oven to 375°F
  2. 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. 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 with cold water by 1-inch and bring to the boil, skimming foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours.
  3. Strain solids and discard. Place pot over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook roux until it is golden brown. Whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.

Reviews

(1)
Most Helpful

This is what I been looking for .and I like the way it is MADE.

sadie44 October 31, 2008

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