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.
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.
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