Turkey Gravy
Serves: 2
Terry Wiza
1 January 1970
Based on User reviews:
48
Spice
50
Sweetness
44
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
910 g
Turkey Wings5 tbsps
Extra-Virgin Olive Oil1 medium
Onion (halved)2 sprigs
Sage (fresh)2 sprigs
Thyme (fresh)2 sprigs
Rosemary (fresh)2 tbsps
Unsalted Butter1 cup
All-Purpose FlourDirections:
1
Watch how to make this recipe
2
Heat the oven to 375 degrees F
3
Put the turkey wings (also backbone and neck if you have it) into a small roasting pan and roast them until they are golden brown, about 30 minutes
4
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat
5
Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes
6
Add the turkey wings
7
Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot
8
Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface
9
Reduce the heat and simmer for about 1 1/2 to 2 hours
10
Strain out the solids and discard
11
Wipe out the pot and put it over medium heat
12
Melt the butter with the remaining 2 tablespoons olive oil and add the flour
13
Cook this roux, stirring frequently, until it is golden brown
14
Slowly whisk in the strained stock being careful to work out any lumps
15
Cook until the gravy has thickened, about 10 to 15 minutes