Using poultry wings is a sneaky way to get the ultimate flavor of turkey gravy without waiting for the bird to be taken out of the oven.
- 1 tbsp vegetable oil
- 2 turkey wings or 8 oz attached chicken wings
- 5 sprigs thyme
- 2 sprigs rosemary
- Butcher's twine
- ½ cup diced onions
- 1 cup dry white wine
- 4 cups turkey or chicken stock
- 4 tbsp (½ stick) butter
- ¼ cup flour
- In a large pot, heat the oil on medium. Add the turkey wings. Cook 10 min., until browned on both sides, turning once. Tie the thyme and rosemary into a bundle with the twine.
- Add the onions and cook 3-4 min., until golden, stirring often. Add the wine and heat to a boil on high, scraping up any browned bits. Reduce heat and simmer 3 min. Add the turkey stock and herb bundle. Simmer 15 min. Strain the stock, discarding turkey parts, herbs, and vegetables.
- Meanwhile, in a medium pot, melt the butter on medium. Sprinkle in the flour and cook 2 min., until smooth, stirring often. Gradually whisk in the strained stock until smooth. Heat to a simmer on medium-high. Simmer 10 min. Season with salt and pepper.
Make this gravy up to 2 weeks ahead and freeze or 3 days ahead and refrigerate. To amp up the turkey flavor, stir the drippings from the turkey to the gravy when reheating.
- November 2018
- October November 2021