Turkey Gravy
Recipe courtesy Tyler Florence.
Ingredients
- 2 lb Turkey wing, plus backbone and neck if you have them
- 5 tbsp Olive oil, extra-virgin
- 1 Onion, medium, halved
- 4 Carrot, chopped
- 1 head Garlic, smashed
- 2 sprig Sage, fresh
- 2 sprig Thyme, fresh
- 2 sprig Rosemary, fresh
- 8 Black peppercorns
- 2 tbsp Unsalted butter
- 1/4 cup Flour, all-purpose
- Kosher salt
- Black pepper, freshly ground
Directions
- Heat the oven to 375 degrees F.
- Put the turkey wings (and backbone and neck, if you have them) into a small roasting pan and roast until golden brown, about 30 minutes.
- 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. 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 a boil, skimming any foam that rises to the surface. 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 golden brown.
- Slowly whisk in the strained stock, working out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes. Season with salt and pepper.