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Servings: 6

Total Time:  2.5 hours

Savory Turkey Gravy

It is difficult to find a rich turkey gravy that can be made before the turkey is even out of the oven. Adapted from a Tyler Florence recipe, this gravy gives a hearty and flavorful addition to mashed potatoes and over the turkey itself.  

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2 pounds turkey wings

3 tablespoons butter

1 medium onion, cut into quarters

4 carrots, chopped

4 stalks celery

1 head of garlic, smashed

2 sprigs fresh sage

2 sprigs fresh thyme

2 sprigs fresh rosemary

4 tablespoons melted butter

1/4 cup all-purpose flour

Kosher salt and freshly ground black pepper


Heat the oven to 375 degrees F.  Place the turkey wings into a roast them for 30 minutes or until they are golden brown.  

Add 3 tablespoons of butter in a large pot over medium-high heat.  Add the onion, carrots, celery, garlic, herbs, 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 everything in the pot with cold water by 1-inch and bring to a boil.  Remove any foam that forms on the surface.  Reduce the heat and simmer for about 1.5 to 2 hours.

Strain out all of the solid pieces remaining and set the liquid back into the pot.  The solid pieces are no longer needed.  Melt the 4 tablespoons butter and slowly add the flour in a bowl whisking to combine.  Slowly add this roux into the liquid while whisking to ensure no lumps remain.  Cook until the gravy has thickened, about 10 to 15 minutes.  

Add a side that compliments your menu:

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