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Holiday Turkey Gravy

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
  • Total Time
    Prep: 30 min. Cook: 5 hours
  • Makes
    6 cups

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.

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Reviews

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  • Iris
    May 25, 2020

    Note to those who do not have a 6 qt. stock pot: A 3 qt. saucepan will work as this liquid called for is 8 c. which is 2 quarts. The 1 c. of water to deglaze the roasting pan is 1/4 qt. Inst. claiming a 6 qt. stock pot is needed may lead someone inexperienced to believe they are going to reap much more gravy. Editors???

  • All2
    Nov 27, 2019

    Great recipe. So nice to not worry about the gravy while timing all the other thanksgiving day sides! I will use this every year!