Holiday Turkey Gravy Recipe
Holiday Turkey Gravy Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I make this recipe a day ahead so I can get the food on the table faster on the big day. The aroma while this cooks permeates the whole house and gets everyone ready for the feast. I save the turkey meat and use it in recipes that call for cooked turkey or chicken. —Isabelle Rooney, Summerville, South Carolina
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 hours
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. Cook: 5 hours

Ingredients

  • 2 turkey wings, halved (about 3 pounds)
  • 2 medium onions, halved
  • 1 cup water
  • 8 cups reduced-sodium chicken broth, divided
  • 3/4 cup chopped carrots
  • 1/2 teaspoon dried thyme
  • 2 tablespoons butter
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon coarsely ground pepper

Directions

Preheat oven to 425°. Place turkey wings and onions in a roasting pan. Roast, uncovered, until well browned, about 1 hour. Transfer wings and onions to a 5-qt. slow cooker. Add water to pan, stirring to loosen browned bits. Add to slow cooker. Stir in 6 cups broth, carrots and thyme. Cook, covered, on low 4 hours.
Remove wings; discard or save for another use. Strain and discard vegetables from turkey stock; skim fat. In a 6-qt. stockpot, melt butter over medium-low heat; whisk in flour, pepper and remaining broth until smooth. Slowly whisk in stock; bring to a boil, stirring constantly. Reduce heat; simmer and stir until gravy reaches desired consistency. Yield: 6 cups.
Originally published as Holiday Turkey Gravy in Taste of Home Christmas Annual Annual 2017, p24

  • 2 turkey wings, halved (about 3 pounds)
  • 2 medium onions, halved
  • 1 cup water
  • 8 cups reduced-sodium chicken broth, divided
  • 3/4 cup chopped carrots
  • 1/2 teaspoon dried thyme
  • 2 tablespoons butter
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon coarsely ground pepper
  1. Preheat oven to 425°. Place turkey wings and onions in a roasting pan. Roast, uncovered, until well browned, about 1 hour. Transfer wings and onions to a 5-qt. slow cooker. Add water to pan, stirring to loosen browned bits. Add to slow cooker. Stir in 6 cups broth, carrots and thyme. Cook, covered, on low 4 hours.
  2. Remove wings; discard or save for another use. Strain and discard vegetables from turkey stock; skim fat. In a 6-qt. stockpot, melt butter over medium-low heat; whisk in flour, pepper and remaining broth until smooth. Slowly whisk in stock; bring to a boil, stirring constantly. Reduce heat; simmer and stir until gravy reaches desired consistency. Yield: 6 cups.
Originally published as Holiday Turkey Gravy in Taste of Home Christmas Annual Annual 2017, p24

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