Ingredients
Scale
- 2 turkey wings
- 2 carrots, chopped
- 3 celery stalks, chopped
- 1 small onion, chopped
- 4 cloves garlic, smashed
- 6 cups water
- 5 tablespoons butter
- 1/3 cup flour
- 1 teaspoon cider vinegar
- Salt and pepper to taste
- Kitchen Bouquet (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Place turkey wings, onions, celery, carrots, and garlic in a Dutch oven. Bake uncovered for 2 hours.
- Add water and simmer on stovetop for 45 minutes. You should have about 4 cups of stock; add more if needed.
- Strain the stock into a bowl and refrigerate for 2 hours or overnight. Remove fat accumulated on top.
- Heat a sauté pan over medium-high heat, add butter, and let melt. Whisk in flour and cook for 30 seconds.
- Whisk in turkey stock and cider vinegar. Bring to a boil, reduce heat, and simmer until thickened.
- Optional: Whisk in Kitchen Bouquet starting with 1/8 teaspoon, add more to taste.
Notes
- Gravy will thicken as it cools; thin with a few tablespoons of water if too thick.
- Can be made up to 2 days ahead and refrigerated.
- To freeze, store gravy up to 3 months or freeze stock and prepare later.
- Reheat on medium-low heat until warm.
- Prep Time: 15 minutes
- Cook Time: 2 hours 45 minutes
- Category: Sides
- Method: Oven & Stovetop
- Cuisine: American