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Turkey Gravy

Serve this turkey gravy fresh or freeze and reheat later! Utilizing turkey wings keeps you from having to wait on using the drippings from the turkey on Thanksgiving. This takes all the stress out but none of the flavor.
5 from 5 votes
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Course Gravy

Ingredients
  

  • 2 onions halved
  • 4 celery stalks washed cut in thirds
  • 5 large carrots peeled cut in thirds
  • 1 garlic bulb cut in half
  • 1 Bundle of thyme
  • 2 large 3 point turkey wings
  • 6 C chicken stock or 1 1/2 cartons
  • 1/2-3/4 C white wine
  • 6 TB salted kerrygold butter
  • 6 TB flour

Instructions
 

  • Peel and cut carrots, halve the onions, halve the bulb of garlic and wash and cut celery. Place veggies and thyme on a deep sheet pan. Season with salt and pepper and drizzle in olive oil.
  • Place the turkey wings on the sheet pan. Season with salt and pepper and drizzle in olive oil.
  • Place the pan in a 400 degree oven for one hour. Remove and add white wine and chicken stock to the pan. Add back to the oven for 45 more min.
  • Remove the turkey wings and strain the broth through a colander fitted over a bowl. Press the broth out of the veggies.
  • In a pan over medium heat melt butter. Add flour and whisk. Cook for 2 minutes.
  • Add broth to the pan in batches, whisking the lumps out every time. Once all the broth has been added whisk and taste for salt and pepper. Serve or allow to cool to room temperature and freeze.
  • If preparing from frozen, allow to thaw for 24 hours in the fridge. Add to a pan and heat over medium. Add chicken stock a little at a time to thin it out until you reach your desired consistency. Season if needed.
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