Turkey Gravy (from Roasted Turkey Wings & Thighs)
- camissonia
- Nov 25
- 1 min read
I adapted this recipe some years ago from the Classic Turkey Gravy recipe in the December 2007 issue of Cuisine at Home. We usually have Thanksgiving at my sister's with her cooking the turkey, so I was looking for a gravy recipe that I could pre-make the day before and that didn't require using the drippings from a whole roasted turkey. This version uses turkey wings, necks, drumettes, and/or thighs. You can use one, all, or a combo of any of these parts, and the beauty of it is that the end product tastes just like the gravy that you would normally make from the drippings of your Thanksgiving bird. The flavor punch and rich caramel color come from slow roasting the turkey parts with celery, onion and garlic in the oven. This gravy also freezes well.
1
Note on the sauce:
*You can use all turkey wings, necks, drumettes, thighs or a combination of any of these parts.
2
Note on the sauce:
The gravy can be frozen in an airtight container for later use.
Notes
1
Preheat oven to 375F.
2
Place the turkey wings and/or drumettes, celery, onion and garlic in a roasting pan. Season with a tsp each of salt and pepper and toss with 2 tbsp vegetable oil.
3
Place the pan in the oven and roast 1 1/2 to 3 hours, turning the wings over occasionally, or until well browned. Add 4 quarts + 2 cups (18 cups total) of water to the pan. Continue roasting another 1 hour or until stock is slightly reduced.
4
Let stock cool in the roasting pan and pour everything into a smaller pot that will fit in the refrigerator. Cover and keep in refrigerator overnight to let the flavors develop.
5
Remove stock from the refrigerator and let come to room temperature. Pour the stock through a colander to strain out the vegetables and meat. There should be 8-10 cups of stock after straining.
Pour the strained stock into a gravy strainer to separate the stock from the fat (you can also do this using a ladle to spoon the fat into a separate bowl). Reserve the fat and set aside.
6
Add 2/3 cup of the fat from the turkey drippings in a large pot over medium heat. Whisk in flour and cook 1 minute, stirring constantly.
7
Gradually add the strained stock, whisking until smooth. Bring gravy to a boil and simmer 2 minutes to thicken. Reduce heat to medium low and simmer 10 minutes.
8
Finish gravy with 2 tsp salt and 1 tsp black pepper, or to taste.
Instructions
6 lbs turkey wings and/or drumettes*
5 ribs celery cut into large dice
1 large onion cut into large dice
1 head garlic cut in half through the center of the cloves
2 tbsp vegetable oil
Salt & pepper
18 cups water
1 cup flour
1 1/2 tsp kosher salt (to taste)
1 tsp black pepper
2/3 cup fat from reserved turkey drippings
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Turkey Gravy (from Roasted Turkey Wings & Thighs)
Prep Time
20 min
Cooking Time
3 hours
Rest Time
0 min
Total Time
3 hours 20 min
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