Monday, December 5, 2011


This make-ahead gravy is great. I usually make it once a year at Thanksgiving and keep it in small jars in the freezer. I love to have it on hand for roast turkey breast or my favorite Cajun Turkey Meat Loaf.

Turkey wings are covered with quartered onions and roasted in the oven for 1 1/4 hours. The smell will put you in the Thanksgiving spirit immediately.

When the wings have browned they go in a stock pot and simmer with broth, carrots, and thyme for 1 1/2 hours.

After simmering you remove the wings and strain the contents through a strainer into a saucepan. At this point I refrigerate the sauce overnight to solidify the fat. It makes it really easy to remove the next day.

Flour is whisked into chicken broth until smooth. It is gradually added to the turkey stock until the gravy has thickened. You add a little butter and pepper at the end and  your gravy is done.

I adjust the seasonings when I'm ready to serve it by adding salt,  herbs (sage is good) or anything else that will compliment the dish you are serving it with.


6 turkey wings
2 medium onions, peeled and quartered
1 cup water
2 quarts chicken broth, divided
3/4 cup chopped carrot
1/2 tsp. dried thyme
3/4 cup all-purpose flour
2 TBSP. butter
1/4 tsp. ground black pepper

Preheat oven to 400~. Arrange a single layer of turkey wings in a large roasting pan. Scatter the onions over the top of the wings. Roast in the preheated oven for 1 1/4 hours or until wings are browned.

Place browned wings and onions in a 5 quart stockpot. Add water to roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour the water from the pan in to the stockpot. Stir in 6 cups broth, carrot, and thyme. Bring to a boil. Reduce heat to medium-low and simmer uncovered for 1 1/2 hours.

Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Strain contents of stockpot through a large strainer into a 3 quart saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.

In a medium bowl, whisk flour into the remaining 2 cups chicken broth  until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.

Recipe from 

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