Ingredients: |
Ingredients: • 2 pounds turkey wings
• 5 tablespoons extra-virgin olive oil
• 1 medium onion, halved
• 4 carrots, chopped
• 1 head garlic, smashed
• 2 sprigs fresh sage
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 8 black peppercorns
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• Kosher salt and freshly ground black pepper
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Directions: |
Directions:Heat the oven to 375 degrees F.
Put the turkey wings (also backbone and neck if you have it) into a small roasting pan and roast them until they are 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 the 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 it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened , about 10 to 15 minutes. |
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