It may sound like this recipe makes a ton of gravy, but don't forget that the liquid "cooks down" for an hour, so actually you'll end up with about 5 cups of good rich gravy, which is just perfect.
6 turkey wings (or 4 turkey drumsticks)
2 small onions (or 1 large) peeled and quartered
1 cup water
2 quarts turkey broth (divided) (chicken broth will work in a pinch)
1 cup chopped carrot
1 cup large chop celery
1/2 teaspoon dried thyme leaves
1/2 to 3/4 cup all purpose flour (*see note below)
2 tablespoons butter
1/4 teaspoon black pepper
*(note don't add salt until the end)
Put the turkey wings (or drumsticks), quartered onions and 1 cup of water in a large baking pan. Make sure the pan is big enough so that the wings are not on top of each other.
Bake in preheated 400°F oven for 1 1/2 hours or until wings are nice and golden.
Add 6 cups of turkey broth to the soup pot, along with the carrot, celery and dried thyme leaves. Make sure the "browned" side of the wings are down in the broth. Bring it all to a boil, then reduce the heat to a SLOW SIMMER and cook UNCOVERED for 1 1/2 hours.
*NOTE: Turkey broth is the best for this recipe if you can find it. Locally, I've found it at Walmart, Carrs and Three Bears. If you can't find it, just use chicken stock.
Recipe uses (2)of these 32 ounce boxes
Strain the broth (throwing away the veggies) and return broth to soup pot. Bring the broth to a gentle boil.
Whisk the flour into the remaining 2 cups of chicken broth until smooth and gradually whisk it into the simmering turkey broth. Cook and stir until thick. Stir in butter and pepper.
IMPORTANT: Taste the final gravy for salt. I usually end up adding about 3/4 teaspoon of salt before serving.
NOTE: *How much flour you use to thicken your gravy depends on how much liquid broth you have after it's boiled. I usually end up using 1/2 cup of flour.
NOTHING says Thanksgiving
like a GREAT gravy!!
ENJOY!!
