• 100minutes
  • 286calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, C, P
MineralsZinc, Copper, Natrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon vegetable oil

  2. 2 turkey wings (about 1 1/2 pounds, separated at the joints)

  3. 1 large onion , quartered

  4. 2 carrots , each cut into 2 stalks celery , each cut into 4 pieces

  5. 1 clove garlic , sliced in half

  6. 1/2 cup dry white wine (my preference is Chardonnay)

  7. 3 1/2 cups chicken broth (or two 14 1/2 ounce cans)

  8. 1/4 teaspoon dried thyme

  9. 1/2 cup all-purpose flour

  10. 3 cups water

Instructions Jump to Ingredients ↑

  1. In deep 12 inch skillet, heat oil over medium-high heat until hot.

  2. Add turkey wings and cook 10 to 15 minutes or until golden on all sides.

  3. Add onions, carrots, celery and garlic, and cook 8-10 minutes or until turkey wings and vegetables are browned, stirring frequently.

  4. Transfer turkey and vegetables to a large bowl.

  5. Add wine to skillet, and stir until browned bits are loosened.

  6. Return turkey and veggies to skillet.

  7. Stir in broth, thyme and 3 cups water, heat to boiling over high heat.

  8. Reduce heat to medium-low; simmer, uncovered, 45 minutes.

  9. Strain into an 8-cup measure or a large bowl; discard solids.

  10. Let broth stand a few seconds until fat separates from meat juice.

  11. Spoon 1/4 cup fat from broth into 2-quart saucepan; skim and discard any remaining fat.

  12. Add flour to fat in saucepan; cook, stirring over medium heat until flour turns golden brown.

  13. Gradually whisk in reserved broth and cook until gravy boils and thickens slightly, stirring constantly.

  14. Pour gravy into a 2-quart container or medium bowl, cover and refrigerate.

  15. At serving time, reheat gravy and add pan drippings (and/or cooked diced giblets) from the roast turkey if you like.

  16. Gravy can be reheated in microwave prior to serving.


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