Recipe by PanNan
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.
Top Review by Kate in Ontario
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.
- 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
- 1⁄2 cup flour
- 1 1⁄4 teaspoons salt
- 1⁄8 teaspoon pepper
Directions See How It's Made
- 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.
- 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.