A make-ahead turkey gravy that frees up your time on Thanksgiving day! Roasted turkey wings provide tons of flavor to this rich, smooth gravy.
Preparation Time
20 mins
Cooking Time
2 hr 55 mins
Total Time
3 hr 15 mins
Calories
59 Calories
Recipe Instructions
Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top.
Step 3
Roast in the preheated oven until wings are browned, about 1 hour 15 minutes. Transfer wings and onions to a 5-quart stockpot.
Step 4
Add water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan. Pour water and pan scrapings into the stockpot. Stir in 6 cups chicken broth, carrots, and thyme. Set over medium-high heat and bring to a boil.
Step 5
Reduce heat to medium-low and simmer, uncovered, for 1 1/2 hours.
Step 6
Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use.
Step 7
Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables. Skim and discard fat from the turkey broth, then bring to a gentle boil.
Step 8
Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth. Gradually whisk flour mixture into the simmering turkey broth. Simmer, whisking occasionally, until gravy has thickened, 3 to 4 minutes. Stir in butter and pepper.
Step 9
Serve immediately or pour into containers, cool, and refrigerate or freeze.
