Turkey Gravy

Turkey Gravy
Yield: 4-1/2 cups Prep 10 mins Bake 350°F 1 hr Cook 2 hrs


  • 2 turkey wings, split into 3 pieces
  • 3 celery ribs, coarsely chopped
  • 1 large onion, coarsely chopped
  • 3 carrots, scrubbed and cut up
  • 6 cups water
  • 1/2 cup all-purpose flour
  • 1 1/4 teaspoons salt
  • 1/8 teaspoon pepper

Make It

1. Heat oven to 350 degrees F.

2. Place turkey wings, celery, onion and carrot in roasting pan. Roast in 350 degree oven for 1 hour, stirring twice, or until nicely browned.

3. Place ingredients from roasting pan in 8-quart stockpot. Add the water. Simmer, partially covered, 2 hours, skimming fat from time to time. Strain. Add more water if needed to make 4 cups broth. (Can be made day ahead; refrigerate.)

4. On day of dinner, remove cooked turkey from roasting pan; pour off fat. Add broth to pan (reserving 1/2 cup); cook over low heat, scraping up browned bits.

5. Stir flour and reserved 1/2 cup broth in small bowl. Whisk into pan along with salt and pepper. Cook over low heat, whisking, until thickened. Strain into gravy boat. Makes 4-1/2 cups.

Nutrition Facts

Amount Per Serving: cal. (kcal): 16, Fat, total (g): 1, chol. (mg): 1, carb. (g): 1, pro. (g): , sodium (mg): 250, Percent Daily Values are based on a 2,000 calorie diet.