"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Turkey Gravy Recipe

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This recipe for Turkey Gravy, by , is from Family Cookbook 2.0, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gil and Jeanne Slater

Category:
Category:

Ingredients:  
Ingredients:  
2 Lb turkey wings
5 T olive oil
1 medium onion halved
4 carrots chopped
1 head garlic, smashed
bunch fresh sage
bunch fresh thyme
8 black peppercorns
2 T butter
C flour
Kosher salt and fresh pepper

Directions:
Directions:
1) Heat the oven to 400 F.
2) Put the turkey wings into a small roasting pan and roast til they are golden brown, about 30 minutes.
3) Heat 3 Tb olive oil in large stock pot over Med 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 pay and scrape up the brown bits and add to the pot.
4) Cover everything in the pot with cold water by 1 inch and bring to the boil, skimming any foam. Reduce heat and simmer for 1 to 2 hours. Strain out the solids and discard. Wipe out the pot and put over med heat. Melt the butter with the remaining 2 Tb olive oil, and add the flour. Cook this roux, stirring frequently until it is golden brown. Slowly whisk in the strained stock. Cook until the gravy has thickened, about 10 to 15 minutes.

Personal Notes:
Personal Notes:
Thanks to Tyler Florence for this one. Since we always go to Con and Robs for Turkey Day, we need a way to come up with our ration of Hot Turkey Sandwiches. This gravy and a small turkey breast does the trick.

 

 

 

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