Gravy is an essential part of the Thanksgiving meals. Turkey, potatoes, and stuffing are all made better by a generous pour of gravy over the top. It’s traditional to make gravy while you’re roasting a turkey, but to save time, it’s easy to make gravy ahead of time. This gravy uses turkey wings for rich flavor, and can be made several days ahead of time for reheating and serving at your meal. We have turkey wings available at Lake Geneva Country Meats, so come on in, pick up some wings, and make a delicious batch of gravy!
- 2 Turkey Wings
- 2 Onion (quartered)
- 2 Carrot (cut into 1-2 inch pieces)
- 2 rib Celery (cut into 1-2 inch pieces)
- 7 cup Chicken Broth (divided)
- 4 sprig Thyme
- 2 Bay Leaf
- 1/2 cup Flour
- 1 Tbsp Butter
Place the turkey wings, onion, carrot, and celery in a Dutch oven. Season with salt and pepper. Place in an oven preheated to 400ºF and roast, uncovered, for 1.25 hours, turning the items after 45 minutes.
Remove the Dutch oven from the oven, and pour in 6 cups of chicken broth. Add the thyme, and bay leaf. Place on a burner over high heat and bring to a boil. Once boiling, reduce heat, and let the mixture simmer, uncovered, for 45 minutes.
After simmering, remove the wings, vegetables, thyme, and bay leaves from the pot and discard. Skim any fat that has risen to the top, and strain the mixture into a saucepan.
In a seperate saucepan, add the remaining 1 cup of broth and bring to medium heat. Gradually whisk the flour into the broth and continue to whisk until smooth. Slowly pour in the rest of the gravy and whisk together until combined. Season to your taste with salt and pepper. Gradually whisk in more flour, if you desire for thicker gravy.
Remove from heat, cover, and refrigerate to use for later, or serve right away. May be stored and reheated up to 3 days later. Enjoy!