Turkey Gravy

• Ready In: 2 hrs 37 mins
• Serves: 5-6

Ingredients

• 2  lbs  turkey wings
• 5  tablespoons extra virgin olive oil
• 1  medium onion, halved
• 4  carrots, chopped
• 1  head garlic, smashed
• 2  sprigs fresh sage
• 2  sprigs fresh thyme
• 2  sprigs fresh rosemary
• 8  black peppercorns
• 2  tablespoons unsalted butter
• 1⁄4 cup all-purpose flour
•  kosher salt
•  fresh ground black pepper

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.