Turkey Gravy - cooking recipe

Ingredients
    2 turkey wings, split into three pieces
    3 stalks celery, coarsely chopped
    1 large onion, coarsely chopped
    3 carrots, scrubbed and cut up
    6 cups water
    1/2 cup flour
    1 1/4 teaspoons salt
    1/8 teaspoon pepper
Preparation
    Heat oven to 350.
    Place turkey wings, celery, onion and carrot in roasting pan.
    Roast in 350 oven for 1 hour, stirring twice, or until nicely browned.
    Place ingredients from roasting pan in 8 qrt stockpot.
    Add the water.
    Simmer, partially covered 2 hours, skimming fat from time to time.
    Strain.
    Add more water if needed to make 4 cups broth.
    (Can be made a day ahead and refrigerated.) To make gravy, add broth from freshly cooked whole turkey to above recipe, reserving 1/2 cup.
    Cook over low heat, scraping up browned bits.
    Stir flour and reserved 1/2 cup broth in small bowl.
    Whisk into pan along with salt and pepper.
    Cook over low heat, whisking, until thickened.
    Strain into gravy boat.
    For soup stock, skip step 4 and 5 and add soup ingredients and cook accordingly, instead.

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