Make-ahead tip: Steps 1-7 can be completed up to three days in advance. You may make it even earlier and freeze the unthickened gravy until ready to use.
Adapted from foodnetwork.com.
Makes 8-10 cups.
6 smoked turkey wings with pan drippings, or use fresh turkey wings (about 6 pounds)
1/4 cup extra virgin olive oil
2 medium onions, quartered
4 carrots, roughly chopped
2 ribs celery, roughly chopped
1 head garlic, split lengthwise
8 stems fresh sage
8 sprigs fresh thyme
12 parsley stems
10 cups chicken stock
freshly ground black pepper
6 Tbsp arrowroot powder
6 Tbsp water
turkey pan drippings, optional
- Heat oven to 400 degrees F.
- Heat olive oil in a large oven-safe roasting pan over medium-high heat.
- Add wings, onions, carrots, celery, garlic, and herbs. Saute for 5 minutes.
- Place pan in the oven and roast for 30 minutes.
- Remove from oven and place on stovetop over medium heat. Remove wings and set aside.
- Add de-fatted pan drippings and stock to pan and simmer over medium heat until it has reduce by about 1/4, 15-30 minutes.
- Strain the sauce and season with salt and pepper. Pour into a large Mason jar. Refrigerate until ready to use.
- When ready to use, combine arrowroot powder and water in a small bowl.
- Transfer gravy to a medium sauce pan. Add additional pan drippings from your turkey, if desired. Bring gravy to a rolling boil over medium heat.
- Add arrowroot mixture, continue to boil, and stir until thickened, about 10 minutes.
- If necessary, repeat steps 8 and 9 until gravy reaches desired consistency.
- Pour into gravy pitchers and serve immediately.
Paleo Sour Cream
Check for Paleo eBook