About this recipe:An excellent Christmas turkey gravy recipe that can be made AHEAD of time, saving loads of stress on Christmas day. This turkey gravy will keep for three months when frozen in an airtight container.
6 turkey wings (or other turkey parts)
2 medium onions, peeled and quartered
2 litres chicken stock, divided
2 carrots, chopped
1/2 teaspoon dried thyme
100g plain flour
2 tablespoons butter
1/4 teaspoon ground black pepper
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:2hr › Ready in:2hr30min
Preheat oven to 200 C / Gas 6. Arrange a single layer of turkey wings in a large roasting tin. Scatter the onions over the top of the wings. Roast in the preheated oven for 1-1/4 hours or until wings are browned.
Place browned wings and onions in a 5 litre pan. Add water to roasting tin and stir, scraping up any brown bits on the bottom of the tin. Pour the the water from the tin into the 5 litre pan. Stir in 1.5 litres of the stock, carrot and thyme. Bring to the boil. Reduce heat to medium-low and simmer uncovered for 1-1/2 hours.
Remove wings from the pot and place on a cutting board. When the wings are cool, pull off the skin and meat. Discard the skin and save the meat for another use. Sieve contents of pan through a large sieve into a 3 litre saucepan. Press on the vegetables to extract any remaining liquid. Discard the vegetables and skim the fat off the liquid. Bring the contents of the pot to a gentle boil.
In a medium bowl, whisk flour into the remaining chicken stock until smooth. Gradually whisk the flour mixture into the simmering turkey broth; simmer 3-4 minutes or until the gravy has thickened. Stir in the butter and pepper. Serve immediately or pour into containers and refrigerate or freeze.
To halve this turkey gravy recipe, follow these measures:
3 turkey wings
1 medium onion
1 litre chicken stock
1/4 teaspoon dried thyme
50g plain flour
1 tablespoon butter
pinch black pepper