Gravy may be as important as the turkey on Thanksgiving Day. Ok. More important. With all the hustle on Thanksgiving morning, it’s nice to have some tasks scratched off your list. Add this recipe to that list. Make ahead gravy is a game changer. Turkey wings plus a few aromatics and flavorful stock and you’re on your way. On turkey day, add in some drippings from the bird, and you’ll receive compliments all around. Make extra rolls – you won’t want to miss a drop!
Time: 2 hours
Makes 8 cups gravyRating
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Loading...| 4-5 lbs turkey wings, thighs and necks | |
| Poultry Seasoning | |
| Salt | |
| 1/2 cup all-purpose flour | |
| 1 onion, quartered | |
| 1 cup water | |
| 8 cups chicken stock | |
| 1 large carrot, chopped | |
| 1 Tbl Herbes de Provence | |
| 1 stick butter | |
| 1/2 tsp Ground White Pepper |
| 1. | Preheat oven to 400°F. Season the turkey pieces with Poultry Seasoning. Place the wings and quartered onion in a roasting pan and roast for 1 hour. Note: we've made this with all wings and it was delicious. A combo of wings, thighs and necks is ideal but any combo of turkey pieces will get you there. |
| 2. | Move the wings and onion to a stockpot. Place 1 cup water in the roasting pan. Scrape up any browned bits in the pan and pour into the stockpot. Add chicken stock, carrot, celery and Herbes de Provence. Bring to a boil. Simmer for 30 minutes. |
| 3. | Strain the solids from liquid and hold the liquid while making the roux. You can pull the meat from the bones and add it to the gravy or reserve the meat for another use (like a sandwich!) |
| 4. | In a dutch oven, melt the butter over medium heat. Whisk in the flour and continue whisking until smooth, toasted and a light brown color. Pour in the warm broth and continue whisking. Bring up to a boil and down to a simmer. |
| 5. | Continue cooking until the mixture is reduced and coats the back of a spoon. Add in the white pepper and stir. Taste and adjust with salt if needed. Store the gravy refrigerated for up to 5 days. |
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