To be honest, I can’t remember where I got this recipe but I have been making it as long as I can remember. Whenever I prepared a holiday turkey dinner I never had any complaints only complements with the exception of “THERE ISN’T ENOUGH GRAVY”!
I blame my husband Rob for the whole thing…he is the original gravy & sauce man. Whenever I prepare any recipe that calls for sauce, I double it.
I had my doubts, but this recipe is a winner. I haven’t heard “THERE ISN’T ENOUGH GRAVY” anymore.
- 4 pounds of turkey wings
- 2 medium onions, quartered
- 3 stalks of celery cut into large pieces
- 3 carrots cut into large chunks
- 2 cloves of crushed garlic
- 1 1/2 cups crisp white wine such as Pinot Grigio, Sauvignon Blanc or Chardonnay. I recommend Oyster Bay Marlborough Sauvignon Blanc, 2017 is a good year.
- 8 cups of Kitchen Basics turkey stock
2 sprigs fresh thyme
- 1/2 cup Land-O-Lakes butter
- 1/2 cup of Pillsbury flour
- salt & freshly ground pepper to taste
- Preheat oven to 400 degrees.
- Place the turkey wings, onions, carrots & garlic into a large All-Clad roasting pan, and roast until the turkey wings are deep brown in color, about 1 hour and 30 minutes.
- Transfer the turkey wings and vegetables into a large LeCrueset dutch oven. Place the roasting pan over 2 stove burners on medium-high heat. Pour the white wine into the roasting pan.
- Scrape off and dissolve all the browned bits from the bottom of the pan. Heat and scrape until wine mixture has reduced to about 1/2 cup. Pour wine mixture over the turkey wings and vegetables.
- Pour the turkey stock over the turkey wing/vegetable mixture and add thyme stems. Bring to a boil, reduce heat to simmer and cook for about 1 1/2 hours, skimming off any foam that collects on the top.
- Pour the mixture through a Williams Sonoma colander into a large bowl.
- In a smaller All-Clad stock pot, melt the butter, add the flour and whisk over medium heat until the mixture becomes smooth and golden brown. Gradually whisk in the turkey stock until it comes to a boil and thickens. Allow the gravy to cool. Then refrigerate or freeze.