Savory Turkey Gravy

Servings: 6

Total Time: 2.5 hours

It is difficult to find a rich turkey gravy that can be made before the turkey is even out of the oven. Adapted from a Tyler Florence recipe, this gravy gives a hearty and flavorful addition to mashed potatoes and over the turkey itself.

Ingredients:

Filling:

2 pounds turkey wings

3 tablespoons butter

1 medium onion, cut into quarters

4 carrots, chopped

4 stalks celery

1 head of garlic, smashed

2 sprigs fresh sage

2 sprigs fresh thyme

2 sprigs fresh rosemary

4 tablespoons melted butter

1/4 cup all-purpose flour

Kosher salt and freshly ground black pepper

Directions:

Heat the oven to 375 degrees F. Place the turkey wings into a roast them for 30 minutes or until they are golden brown.

Add 3 tablespoons of butter in a large pot over medium-high heat. Add the onion, carrots, celery, garlic, herbs, and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to a boil. Remove any foam that forms on the surface. Reduce the heat and simmer for about 1.5 to 2 hours.

Strain out all of the solid pieces remaining and set the liquid back into the pot. The solid pieces are no longer needed. Melt the 4 tablespoons butter and slowly add the flour in a bowl whisking to combine. Slowly add this roux into the liquid while whisking to ensure no lumps remain. Cook until the gravy has thickened, about 10 to 15 minutes.