Ingredients

1.5 to 2 pounds of turkey wings

3 tablespoons of butter (for wings)

4 cups of turkey broth

1 packet of turkey gravy mix (approximately 0.87 ounce)

1 packet of brown gravy mix (approximately 0.87 ounce)

1 heaping teaspoon of corn starch

1/4 cup of cold water

Poultry seasoning mix of your choice

Garlic powder

Onion powder

Black pepper

Kosher salt

3 tablespoons of butter (for sautéing)

1/3 cup of finely minced onions

1/4 cup of finely minced celery and celery leaves

Instructions

Step 1: Preheat the oven to 325°F (163°C) and prepare a small roasting dish that just fits your turkey wings. Season the wings lightly on all sides with black pepper, salt, garlic powder, and onion powder, then generously with poultry seasoning. Place 3 tablespoons of butter on top of the wings, if desired.

Step 2: Place the wings in the roasting dish and cover tightly with foil. Bake for about 90 minutes, checking halfway through to see if there is liquid in the bottom. If not, add 1 cup of water, cover tightly again, and continue baking.

Step 3: While the wings bake, heat 3 tablespoons of butter in a large, deep skillet. Add the minced onions and celery and sauté for 10–12 minutes until soft.

Step 4: Remove the turkey wings from the oven and let cool slightly. Save the pan juices. Remove and discard the skin and bones, then finely mince the turkey meat. Add the minced meat to the skillet with onions and celery and sauté for 5 minutes.

Step 5: Pour the drippings from the roasting pan along with the 4 cups of turkey broth into the skillet. Bring to a simmer, reduce heat, cover, and let simmer for 20 to 30 minutes, stirring occasionally.

Step 6: If you prefer a smooth gravy, use an immersion blender to blend the mixture, or strain it to remove turkey bits and veggies. Otherwise, leave it chunky for extra texture.

Step 7: In a bowl, whisk together both packets of gravy mix with about 1 cup of the hot liquid from the skillet until smooth. Slowly stir this back into the skillet and simmer for about 5 minutes, whisking as the gravy thickens.

Step 8: For thicker gravy, mix the corn starch with cold water until smooth and add gradually to the gravy, whisking continuously until the desired thickness is reached. Adjust seasonings as needed.

Step 9: Serve immediately, or refrigerate for 3 to 5 days. You may also freeze the gravy and thaw before reheating.

Tips & Variations

Adding the minced turkey meat gives your gravy extra flavor and texture, but you can strain it for a smoother version if preferred.

Use an immersion blender to blend the gravy for a creamy consistency without needing to strain.

Adjust seasonings at the end to suit your taste—more black pepper or poultry seasoning can enhance the flavor.

If you don’t have turkey broth, substitute with chicken broth or homemade stock for a subtle difference.

For a richer gravy, finish by stirring in a splash of cream or a small pat of butter before serving.

Storage

Store leftover gravy in an airtight container in the refrigerator for up to 5 days. To reheat, warm gently on the stovetop or in the microwave, stirring occasionally. If the gravy has thickened too much after cooling, whisk in a little broth or water to loosen it. This gravy can also be frozen for longer storage and thawed when needed.

FAQs

Can I use other turkey parts instead of wings?

Yes, other parts like drumsticks or thighs can be used, but cooking times may vary. Wings work well because of their size and flavor concentration.