Description

A rich and flavorful turkey gravy made from slow-roasted turkey wings, aromatic sautéed vegetables, and a combination of turkey and brown gravy mixes. This homemade gravy is perfect for serving with mashed potatoes, turkey, or any savory dish, offering a comforting and hearty sauce with tender turkey meat and a luscious texture.

Ingredients

Scale

Turkey Wings and Seasoning

1.5 to 2 pounds of Turkey Wings
3 tablespoons of butter (for wings)
Black Pepper, to taste
Kosher Salt, to taste
Garlic Powder, to taste
Onion Powder, to taste
Poultry Seasoning Mix, generously

Sautéed Vegetables

3 tablespoons of butter
1/3 cup of finely minced onions
1/4 cup of finely minced celery and celery leaves

Gravy Base and Thickener

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

Instructions

Prepare Turkey Wings: Preheat oven to 325°F. Select a small roasting dish that just fits the turkey wings. Lightly season the wings on all sides with black pepper, kosher salt, garlic powder, and onion powder. Then generously coat all over with poultry seasoning mix. Place 3 tablespoons of butter atop the wings (optional).
Roast the Wings: Place the wings in the roasting dish and tightly cover with aluminum foil. Bake for approximately 90 minutes. Halfway through cooking, check if liquid has formed in the dish; if not, add 1 cup of water, cover again tightly, and continue roasting.
Sauté Vegetables: In a large, deep-sided skillet, melt 3 tablespoons of butter over medium heat. Add the minced onions and celery with leaves, sautéing for 10 to 12 minutes until softened.
Prepare Turkey Meat: Carefully remove roasted wings from the oven and let cool enough to handle. Reserve the pan drippings. Remove skin and bones from the wings, finely mince the turkey meat, and discard skin and bones.
Combine Meat and Vegetables: Add the minced turkey meat to the skillet with the sautéed vegetables. Cook and stir for 5 minutes to blend flavors.
Add Liquids and Simmer: Pour the reserved drippings and 4 cups of turkey broth into the skillet. Bring to a simmer, then reduce heat and cover. Let it simmer gently for 20 to 30 minutes, stirring occasionally. Optionally, use an immersion blender to blend the mixture for a smooth gravy, or strain to remove bits and keep just the liquid.
Prepare Gravy Mix: In a bowl, whisk together the turkey gravy mix and brown gravy mix packets with about 1 cup of the hot liquid from the skillet until smooth.
Thicken the Gravy: Return the skillet to a low simmer and whisk in the prepared gravy mix. Continue whisking and simmering for about 5 minutes until the gravy thickens.
Adjust Thickness: For thicker gravy, whisk 1 heaping teaspoon of cornstarch with 1/4 cup cold water until smooth. Gradually add this slurry to the simmering gravy while whisking. Cook for 1-2 minutes until desired thickness is reached.
Final Seasoning and Serving: Taste the gravy and adjust seasoning if necessary with salt, pepper, or seasoning mix. Serve immediately or refrigerate for 3 to 5 days, or freeze for later use.

Notes

For stronger flavor, do not discard turkey bits and vegetables; they add texture and richness to the gravy.
Use an immersion blender for a smooth gravy or strain for a smoother texture without meat bits.
The butter on the wings before roasting helps retain moisture and add flavor but is optional.
If no liquid forms during roasting, adding water ensures enough drippings for flavor and moisture.
Adjust seasoning at the end to suit personal taste preferences.
This gravy can be made ahead and reheated, making it perfect for holiday meals.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Gravy
Method: Baking and Stovetop
Cuisine: American

Keywords: turkey gravy, turkey wings, homemade gravy, Thanksgiving gravy, brown gravy, turkey broth, savory gravy