Prep Time::15 mins
Cook Time:: 4 hrs
Total Time:: 4 hrs 15 mins
Servings::8
Ingredients
1 large onion, chopped
2 carrots, chopped
2 ribs celery, chopped
2 teaspoons vegetable oil
2 large turkey wings
2 tablespoons cold water
10 cups cold water
4 sprigs fresh thyme
2 cloves garlic
3 tablespoons butter
½ cup all-purpose flour
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
Directions
Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C).
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Combine onion, carrots, celery, and oil in a large roasting pan; toss to coat. Place turkey wings on top of vegetables.
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Roast in the preheated oven until turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
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Transfer turkey wings and vegetables to a large stockpot.
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Place the roasting pan over a stovetop burner set to medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits.
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Pour mixture into the stockpot and add 10 cups cold water, thyme, and garlic.
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Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process, reserving 2 tablespoons.
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Strain turkey stock and reserve 6 cups stock; discard all solids.
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Heat butter and reserved turkey fat in a large saucepan over medium heat. Whisk in flour and cook until it smells like cooked pie crust, 2 to 3 minutes.
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Slowly pour in reserved turkey stock, whisking constantly.
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Increase heat to high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt, and black pepper.
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Serve and enjoy!
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