About this recipe:Avoid the last minute rush and uncertainty by making the gravy for your feast ahead of time! This gravy is freezer-friendly and can be frozen or stored in the fridge for five days. Perfect!
1.3kg turkey wings
2 small onions, quartered
2 sticks celery, each cut into 4 pieces
2 carrots, each cut into 4 pieces
2 cloves garlic, halved
355ml dry white wine
950ml chicken stock
1/4 teaspoon dried thyme
2 tablespoons butter, or more if needed (optional
60g plain flour
salt and ground black pepper, to taste
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Method Prep:30min › Cook:2hr › Ready in:2hr30min
Preheat oven to 200 C / Gas 6.
Place the turkey wings, onions, celery, carrots, and garlic into a roasting tin.
Roast until the turkey wings turn a deep golden brown colour, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting tin over 2 hob burners on medium-high heat, then pour the white wine into the roasting tin. Scrape off and dissolve any browned flavour bits from the bottom of the tin into the white wine; heat and scrape the roasting tin until the drippings and wine have reduced to about 120ml. Pour the wine mixture into the saucepan with the turkey wings.
Pour chicken stock and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to the boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the stock mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 120ml of turkey fat; add butter to make this amount if necessary.
Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the stock until the gravy comes to the boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then chill in the fridge or freeze. Reheat almost to boiling to serve.