This is by far the best gravy recipe for Thanksgiving. It is a great tasting turkey gravy that can be made well in advance of the completion of the turkey. No more last minute gravy making. Make this gravy about an hour or more ahead of the turkey and it will make dinner time a breeze. I make this about a hour before I am ready to serve dinner and keep it warming on the oven. The longer it simmers the smoother and silkier the gravy becomes, making it a rich and flavorful gravy. And, it is oh so easy to make. Try this and make your turkey day so much easier.
• 3 pounds turkey wings (about 6 wings)
• 5 tablespoons extra-virgin olive oil (plus some to drizzle over wings)
• 1 medium onion, quartered (including skin)
• 5 carrots, chopped
• 1 head garlic including paper skin, Cut in Half (across the equator section)
• 4 sprigs fresh rosemary
• 4 sprigs fresh sage
• 4 sprigs fresh thyme
• 7-8 black peppercorns
• 3 tablespoons unsalted butter
• ¼ cup all-purpose flour
• Kosher salt and freshly ground black pepper to taste
Heat the oven to 375 degrees F.
Some grocery stores sell turkey wings this time of year, usually 2-4 to a pack.
1. Put the turkey wings (also backbone and neck if you have it) into a small roasting pan and place 2 springs of each fresh herbs on top and drizzle some olive oil over wings and herbs and roast them until they are golden brown, about 30 minutes.
2. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat.
3. Add the onion, carrots, garlic, rest of the fresh herbs, and peppercorns and cook for 5 minutes.
4. Add the turkey wings.
5. Pour some water (about a ¼ cup) into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot.
6. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface.
7. Reduce the heat and simmer for about 1 ½ to 2 hours.
8. Strain out the solids and discard.
9. Wipe out the pot and put it over medium heat.
10. Melt the butter with the remaining 2 tablespoons olive oil and add the flour.
11. Cook this roux, stirring frequently, until it is golden brown about 2 minutes.
12. Slowly whisk in all the strained stock being careful to work out any lumps.
13. Cook until the gravy has thickened, about 10 to 15 minutes.
14. Simmer low about ½ hour longer for a more silky textured gravy. (Optional)
This can be made early in the day and heated before serving.