Description
Why stress out on Thanksgiving at the last minute making gravy when you can make it months in advance by roasting turkey wings.
Ingredients
Scale
- 4-5 Turkey Wings (about 3-4 lbs)
- 2 Medium Onions, peeled and quartered
- 1/2 Cup Water
- 8 Cups Chicken broth (divided 6 cups and 2 cups)
- 2 Medium Carrots, cut in chunks
- 2 Celery ribs (with leaves) cut in chunks
- 4 Sprigs Fresh thyme or 1 teaspoon dried
- 3/4 Cup Flour
- 2 Tbsp. Butter
- 1 teaspoon Ground pepper
EQUIPMENT I USED:
Instructions
- Preheat the oven to 400°F.
- Put wings on a rimmed baking sheet or roasting pan, add the onions. Roast 1 1/4 hours or until wings are well browned.
- Put the wings and onions in a 5-6 qt stockpot. Add water to the baking sheet and/or roasting pan and stir to scrape up any brown bits on the bottom. Add to the pot.
- Add 6 cups broth, the carrots, celery and thyme. Bring to a boil, reduce heat and simmer uncovered 1 1/2 hours.
- Remove the wings with tongs. When cool, pull off skin and meat. Save meat for another use.
- Strain the broth into a 3 qt saucepan, discarding the the vegetables. Skim off fat.
- Whisk flour into the remaining 2 cups broth until smooth and blended.
- Bring the broth in the saucepan to a gentle boil. Whisk in the flour mixture and boil 4-5 minutes to thicken.
- Stir in butter and pepper.
- Serve or pour into containers and refrigerate up to 1 week for freeze up to 3 months.
TIP: Adding a drop of two of Gravy Master will help darken the gravy.
- Prep Time: 15 min
- Cook Time: approx 3 hrs
