Categories: Turkey
Ingredients
- Stock:
- 2 lbs. turkey or chicken wings
- 4 carrots, cut into chunks
- 2 celery stalks, cut into chunks
- 1 large onion, cut into chunks
- 8 sprigs parsley
- 7 sprigs thyme
- 2 sprigs rosemary
- 3 tbsp. olive oil
- 2 tsp kosher salt
- Black pepper, to taste
- 1 cup dry white wine
- Gravy:
- 5 tbsp. unsalted butter
- 1/2 cup all-purpose flour
- 1 tbsp. Worcestershire
- 1 tsp kosher salt
- Black pepper, to taste
- Turkey drippings
Directions
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For the stock: Preheat the oven to 425. Toss the wings, carrots, celery, onion, parsley, thyme, and rosemary on a baking sheet with the olive oil, salt and black pepper. Roast until everything is a deep golden brown, 1 to 1 1/2 hours.
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Put the wings, vegetables and any drippings from the pan in a large pot and add the wine. Bring to a boil over medium-high heat and cook, stirring occasionally, until the wine is almost evaporated, 8 to 10 minutes. Add 6 cups water and bring to a boil. Reduce the heat to a simmer and cook, covered, until the stock is dark golden brown and the meat can easily be pulled off the bone, about 1 hour. Strain the stock through a fine-mesh strainer into a bowl and set aside.
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For the gravy: Melt the butter in a medium saucepan over medium-high heat. Whisk in the flour until well combined. Cook, whisking frequently, until the roux is a deep golden brown, about 10 minutes. Whisk in the stock until combined. Bring to a simmer and cook, whisking occasionally, until the gravy is thickened, 10 to 15 minutes. Stir in the Worcestershire, salt and black pepper.
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Pour your turkey drippings into a fat separator (or use a liquid measuring cup and spoon off the fat). Add the dark drippings to the gravy. Pour into a gravy boat.