Prep Time::20 mins
Cook Time:: 2 hrs 55 mins
Total Time:: 3 hrs 15 mins
Servings::32
Yield::8 cups
Ingredients
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6 large turkey wings
2 medium onions, peeled and quartered
1 cup water
8 cups chicken broth, divided
¾ cup chopped carrots
½ teaspoon dried thyme
¾ cup all-purpose flour
2 tablespoons butter
¼ teaspoon ground black pepper
Directions
Gather all ingredients.
Allrecipes/Oana Ennis
Preheat the oven to 400 degrees F (200 degrees C).
Arrange turkey wings in a single layer in a large roasting pan; scatter onions over top.
Allrecipes/Oana Ennis
Roast in the preheated oven until wings are browned, about 1 hour 15 minutes.
Allrecipes/Oana Ennis
Transfer wings and onions to a 5-quart stockpot.
Allrecipes/Oana Ennis
Add water to the roasting pan and stir, scraping up any brown bits on the bottom of the pan.
Allrecipes/Oana Ennis
Pour water and pan scrapings into the stockpot.
Allrecipes/Oana Ennis
Stir in 6 cups chicken broth, carrots, and thyme. Set over medium-high heat and bring to a boil.
Allrecipes/Oana Ennis
Reduce heat to medium-low and simmer, uncovered, for 1 ½ hours.
Transfer wings to a cutting board and let sit until cool enough to handle. Pull off skin and meat. Discard skin and reserve meat for another use.
Allrecipes/Oana Ennis
Pour contents of the stockpot through a large strainer into a 3-quart saucepan. Press on vegetables in the strainer to extract any remaining liquid; discard vegetables.
Allrecipes/Oana Ennis
Skim and discard fat from the turkey broth, then bring to a gentle boil.
Allrecipes/Oana Ennis
Whisk flour into the remaining 2 cups chicken broth in a bowl until smooth.
Allrecipes/Oana Ennis
Gradually whisk flour mixture into the simmering turkey broth. Simmer, whisking occasionally, until gravy has thickened, 3 to 4 minutes. Stir in butter and pepper.
Allrecipes/Oana Ennis
Serve immediately or pour into containers, cool, and refrigerate or freeze.
Oana Ennis/Allrecipes From the Editor
Please note the differences in yield, ingredient amounts, cook time, and preparation when using the Allrecipes magazine version of this recipe.