Turkey Gravy
  • 2 pounds turkey wings
  • 5 tablespoons extra-virgin olive oil
  • 1 medium onion, halved
  • 4 carrots, chopped
  • 1 head garlic, smashed
  • 1/2 bunch fresh sage
  • 1/2 bunch fresh thyme
  • 8 black peppercorns
  • 2 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • Kosher salt and freshly ground black pepper
  1. Heat the oven to 400 degrees F.
  2. Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30 minutes.
  3. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes.
  4. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface.
  5. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown.
  6. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.
  7. *You also add the backbone and neck of the turkey you are grilling.
I have been desperately seeking NEW Thanksgiving recipes because I am tired of looking into the glazed bored eyes of my family. I guess you CAN get tired of "family favorites". I found this recipe on TYLER FLORENCES FOOD 911 show website. I think this is a keeper!!