Turkey Wing Gravy

  • 2 lb. turkey wings
  • 1 medium onion, peeled and quartered
  • 4 cups chicken broth
  • 2/3 cup chopped carrots
  • 1/4 tsp. dried thyme
  • 2/3 cup flour
  • 1 T. butter
  • 1/4 tsp. ground pepper

Preheat the oven to 400°F. Put the wings in a single layer in a roasting pan; scatter the onions on top. Roast for 1 hour or until the wings are browned.

Put the wings and onions in a pot. Add 1 cup of water to the roasting pan and stir to scrape up any brown bits on the bottom. Add the water to the pot. Add 3 cups of the broth (refrigerate the remaining 1 cup), the carrots and thyme. Bring the mixture to a boil, reduce the heat and simmer, uncovered, for 1 1/2 hours.

Remove the wings. When they are cool, pull off the skin and meat. Discard the skin and save the meat for another use.

Strain the broth into a saucepan, pressing the vegetables to extract as much of the liquid as possible. Discard the vegetables and skim the fat off the broth.

Whisk the flour into the remaining 1 cup of broth until it is thoroughly blended and smooth.

Bring the broth in the saucepan to a gentle boil. Whisk in the flour mixture and boil it for 4 to 5 minutes to thicken the gravy and remove any floury taste. Stir in the butter and pepper.

  • Yields: 4 cups gravy
  • Preparation Time: about 3 hours, mostly simmering time
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