Total Time
3hrs 20mins
Prep 20 mins
Cook 3 hrs

This recipe makes a wonderful turkey gravy. I discoverd it one year when we were grilling the turkey, but I still wanted the traditional roasted turkey gravy. It also makes a delicious soup. This recipe reminds us of Thanksgiving, the first of which was celebrated in New England.

Ingredients Nutrition

  • 2 turkey wings, split into three pieces
  • 3 stalks celery, coarsely chopped
  • 1 large onion, coarsely chopped
  • 3 carrots, scrubbed and cut up
  • 6 cups water
  • 12 cup flour
  • 1 14 teaspoons salt
  • 18 teaspoon pepper

Directions

  1. Heat oven to 350.
  2. Place turkey wings, celery, onion and carrot in roasting pan.
  3. Roast in 350 oven for 1 hour, stirring twice, or until nicely browned.
  4. Place ingredients from roasting pan in 8 qrt stockpot.
  5. Add the water.
  6. Simmer, partially covered 2 hours, skimming fat from time to time.
  7. Strain.
  8. Add more water if needed to make 4 cups broth.
  9. (Can be made a day ahead and refrigerated.) To make gravy, add broth from freshly cooked whole turkey to above recipe, reserving 1/2 cup.
  10. Cook over low heat, scraping up browned bits.
  11. Stir flour and reserved 1/2 cup broth in small bowl.
  12. Whisk into pan along with salt and pepper.
  13. Cook over low heat, whisking, until thickened.
  14. Strain into gravy boat.
  15. For soup stock, skip step 4 and 5 and add soup ingredients and cook accordingly, instead.
Most Helpful

Easy great recipe. I made this when I was roasting a smaller than usual turkey breast and I was afraid I wouldn't have enough gravy. The turkey wings are very cheap to buy and this probably makes a lot healthier a choice than the prepared gravy in a can. I wanted to try my new rotisserie with a turkey and I now have the means of having lots of flavorful gravy to go with it. Many thanks PanNan.

Kate in Ontario February 04, 2003

Nice, richly brown gravy to go with our Thanksgiving turkey, which was brined and therefore didn't want to use the pan drippings. The only thing that kept this from being a 5-star was that I thought the flavor of the vegetables overpowered the turkey flavor. Next time I will use less celery, as that is the flavor that dominated.

Donna M. November 25, 2007