Delicious Gravy: how to make gravy from turkey wings 2

How to Make Gravy from Turkey Wings 2: Your Ultimate Guide

Craving rich, homemade gravy? Learning how to make gravy from turkey wings 2 is a culinary game-changer! Turkey wings offer incredible flavor and collagen, creating a deep, savory base that store-bought simply can’t match. This guide will help you craft perfect gravy from scratch for any occasion.

Why Turkey Wings Are Your Gravy Secret Weapon

Turkey wings are exceptional for gravy due to:

• Deep Flavor: Bones and connective tissues release savory flavor when roasted and simmered.
• Silky Texture: Collagen breaks down, adding natural body and a luxurious mouthfeel.
• Abundant Stock: A few wings yield plenty of flavorful stock.

What You’ll Need

• Turkey Wings: 2-3 pounds (2-4 wings), cut into smaller pieces.
• Aromatics: 1 large onion, 2 carrots, 2 celery stalks, all roughly chopped.
• Herbs: 2-3 sprigs fresh thyme, 1-2 bay leaves.
• Liquid: 6-8 cups low-sodium chicken or turkey broth.
• Fat: 4 tablespoons unsalted butter or reserved turkey fat.
• Thickener: 1/4 – 1/2 cup all-purpose flour OR 2-3 tablespoons cornstarch mixed with equal parts cold water.
• Seasoning: Salt and freshly ground black pepper, to taste.
• Optional: A splash of dry white wine or sherry for deglazing.

Let’s Make Gravy! Step-by-Step

1. Roast Wings and Veggies

Preheat oven to 400°F (200°C). Place turkey wings and chopped vegetables (onion, carrots, celery) in a roasting pan. Drizzle with olive oil, season with salt and pepper. Roast 45-60 minutes until deeply golden and caramelized. This browning builds deep flavor!

2. Deglaze the Pan

Transfer wings and veggies to a stockpot, leaving browned bits (‘fond’) in the pan. Place pan on stovetop over medium heat. Pour in about 1 cup broth (or wine/sherry). Scrape up all fond with a wooden spoon – this extracts immense flavor.

3. Simmer Your Flavorful Stock

Add deglazed liquid to stockpot with wings and vegetables. Pour in remaining 5-7 cups broth, submerging wings. Add thyme and bay leaves. Simmer gently, low heat, partially covered, 2-4 hours. Skim foam/fat.

4. Strain for a Smooth Base

Remove from heat. Strain stock through fine-mesh sieve, pressing solids. Discard solids. For clearer gravy, cool and refrigerate; skim solidified fat.

5. The Gravy Grand Finale: Thickening!

Two excellent thickening choices:

Option A: The Classic Roux

1. Melt 4 tablespoons butter/turkey fat in saucepan.
2. Whisk in 1/4 cup all-purpose flour. Cook, whisking constantly, 1-2 minutes until smooth paste forms.
3. Gradually whisk in 4-6 cups strained turkey stock until smooth.
4. Simmer, whisking frequently, 5-10 minutes until desired consistency.

Option B: Cornstarch Slurry (Quick & Gluten-Free)

1. Heat 4-6 cups strained turkey stock until simmering.
2. Whisk 2-3 tablespoons cornstarch with equal cold water until smooth.
3. Gradually whisk slurry into simmering stock. Whisk and simmer 1-2 minutes until thickened.

Season with salt and black pepper to taste. A final pat of butter adds sheen/richness.

Pro Tips for Your Best Gravy Ever

• Roasting is Key: Brown wings and vegetables for foundational deep flavor.
• Scrape the Fond: Deglazing extracts immense flavor from pan bits.
• Low & Slow Simmer: Gentle, long simmering extracts maximum flavor and collagen. Avoid boiling.
• Taste Continually: Adjust seasoning (salt/pepper) at each stage.
• Whisk for Smoothness: Constant whisking prevents lumps. Use cold water for cornstarch slurries.
• Make Ahead: Prepare stock days in advance; thicken just before serving.

Troubleshooting Your Gravy (Don’t Panic!)

Too salty?

Simmer a raw potato slice for 15 minutes, then remove. Or, dilute with unsalted broth/water.

Too thin?

• Roux gravy: Whisk in small pieces of a beurre manié (equal parts softened butter/flour).
• Cornstarch gravy: Whisk in another small cornstarch slurry (1 tsp cornstarch + 1 tsp cold water).

Too thick?

Whisk in more hot stock or water until perfect.

Lumpy?

Push through fine-mesh sieve or use an immersion blender.

Your Gravy Questions Answered!

Fresh or frozen wings?

Both work! Thaw frozen wings completely before roasting.

How long does it last?

3-4 days refrigerated in airtight container.

Can I freeze it?

Yes, up to 3 months. Thaw overnight, reheat gently, whisk well. May need broth/water.

Flour or cornstarch for thickening?

• Flour (Roux): Classic, opaque, rich, slightly nutty.
• Cornstarch (Slurry): Shinier, translucent, great gluten-free.

Choose based on preference/dietary needs.

Enjoy Your Amazing Homemade Gravy!

Making gravy from turkey wings is a rewarding culinary feat. Follow these steps and tips to master a deeply flavorful, luxurious sauce that will impress everyone. Grab those wings and prepare for an exceptional homemade gravy!