Rich Turkey Gravy
- Ready In:
- 3hrs 20mins
- Ingredients:
- 10
- Serves:
-
12
ingredients
- 2 turkey wings, split into three pieces,neck,gizzards,etc. from turkey.
- 3 stalks celery, coarsely chopped
- 1 large onion, coarsely chopped
- dripping, from roasted turkey (remove fat)
- 3 carrots, scrubbed and cut up
- 6 cups water
- 1⁄2 cup flour
- 1⁄2 cup reserved broth
- 1 1⁄4 teaspoons salt
- 1⁄8 teaspoon pepper
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 and reserved turkey drippings Simmer, partially covered 2 hours, skimming fat from time to time.
- Strain and reserve carrots, onions and celery.
- Add more water if needed to make 4 cups broth.
- Puree carrots, onions and celery add to stockpot.
- Cook over low heat.
- 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 and serve.
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Reviews
-
I made several modifications to the recipe and it was great. First, I made the stock a couple of days in advance, we deep fry our turkey- no drippings - I used chicken dripppings instead. Then I just reheated the stock and followed the remaining directions on Christmas. I plan on making this again....
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I know little about gravy, but this stock really helped up my knowledge. I used this stock to loosen the drippings in my Thanksgiving turkey pan and then thickened with flour and water to make a final gravy. I did not actually do the puree of the veggies I'm sure it makes a thick sauce -- more healthy than with more butter ;-). I just felt that the veggies had probably given all their flavor at that point. I was much happier with this stock than using canned chicken stock to make this gravy, and I think it went farther than the same amount of gravy made with canned. Turkey wings are cheap too ;-)
Tweaks
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I made several modifications to the recipe and it was great. First, I made the stock a couple of days in advance, we deep fry our turkey- no drippings - I used chicken dripppings instead. Then I just reheated the stock and followed the remaining directions on Christmas. I plan on making this again....
RECIPE SUBMITTED BY
Johnney
Bakersfield, California
<P><FONT FACE="Times New Roman" SIZE="+1" COLOR="#663399"> I was born to John and Barbara Messmore, Mothers maiden name of Rupe, My family roots are from Kentucky, We moved to Chicago, Ill. when I was 2yrs of age so I consider that to be where Im from.<P>I lived half of my life there then my family moved to west to San Francisco, Ca. and thats when my life really began, I never learned so much about life as I did living there, It was a melting pot of people, I grew up during the "LOVE" era where it seemed that everyone shared everything with eachother,Kinda like here at Zaar, There were no expectations, no demands and it seemed that life was slower and full of energy, I miss that today.<P> I started cooking at the age if 15 learning from my Grandmother "Bertha Rupe" She was a Manager of an apartment building in San Francisco on the corner of "Post & Polk" Street where all the old ladies just thought I was so "Cute" a lot of my recipes as I can remember them come from all of them.<P>Later in 1971 at the age of 17 I joined the Navy and thats where most of my culinary training came from, I was a cook on my ship the "USS KIRK DE-1087" Whats weird is that the building address on post and polk was 1087, It was a Destroyer Escort to the Carrier "Kitty Hawk", I cooked for a crew of about 300, Its funny, when I got out and cooked for friends and family I could'nt keep from making a lot of food.<P>I now reside in Bakersfield, Ca. where I met my love of my life online, I lived in San Jose at the time with my younger brother Mark and his family, We met and fell in love so I moved here, I just have to say tis "The things we do for love"<P> Ive been here for 5 years now and I hate this city with a passion, Its hell in the summer but winters here are ok, However THERE IS NOTHING HERE! and the drivers in this town do not know what a stop sign means, Anyone out there that has driven here knows what Im talkin about.<p>I now am on disability due to a heart transplan in 2000, I do most of the cooking here, The GF's son in law loves my Pizza.<p>My GF and her daughter has started a bead business making Magnetic Hematite necklaces, Thier really kool lookin' You can see them on the website Im building for them: </FONT><b><A HREF="http://www.thenortheastshop.com/">"The Northeast Shop.Com"</A>
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