Turkey Gravy
- Ready In:
- 3hrs 20mins
- Ingredients:
- 8
- Serves:
-
12
ingredients
directions
- Heat oven to 350.
- Place turkey wings, celery, onion and carrot in roasting pan.
- Roast in 350 oven for 1 hour, stirring twice, or until nicely browned.
- Place ingredients from roasting pan in 8 qrt stockpot.
- Add the water.
- Simmer, partially covered 2 hours, skimming fat from time to time.
- Strain.
- Add more water if needed to make 4 cups broth.
- (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.
- Cook over low heat, scraping up browned bits.
- Stir flour and reserved 1/2 cup broth in small bowl.
- Whisk into pan along with salt and pepper.
- Cook over low heat, whisking, until thickened.
- Strain into gravy boat.
- For soup stock, skip step 4 and 5 and add soup ingredients and cook accordingly, instead.
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Reviews
-
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.
-
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.
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RECIPE SUBMITTED BY
PanNan
Needville, Texas