Turkey Wings With Gravy Recipes

CHEF JOHN'S MAKE-AHEAD TURKEY GRAVY

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine onion, carrots, celery, and vegetable oil in a large roasting pan and toss to coat. Place turkey wings on top of vegetables
• Place roasting pan in the preheated oven and cook until the turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
• Transfer turkey wings and vegetables to a large stockpot. Place the roasting pan over a stovetop burner on medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits. Transfer mixture to the stockpot and add 10 cups cold water, thyme, and garlic.
• Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process and set aside 2 tablespoons.
• Strain turkey stock and reserve 6 cups of stock; discard all the solids.
• Heat butter and 2 tablespoons reserved turkey fat in a large saucepan over medium heat. Sprinkle in flour and cook, whisking continuously, until it begins to smell like cooked pie crust, 2 to 3 minutes. Slowly pour in turkey stock, whisking continuously. Increase heat to high and simmer until thick and warmed through, about 5 minutes. Season with salt, black pepper, and cayenne pepper to taste.

TURKEY GRAVY

Steps:

• Heat the oven to 400 degrees F.
• Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold
• water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes.
• *Cook's note: Also add the backbone and neck from the turkey you are grilling.

TURKEY WINGS WITH GRAVY

Steps:

• Heat the oil in a medium pot.
• Thoroughly wash and dry the turkey wings. Fry the wings in the oil, over medium high heat, turning, until they begin to brown on both sides.
• Remove the wings; add the flour to the pot and stir as it browns. When the flour is brown, add the wings, bell pepper, onion, and warm water, and bring to a boil,stirring occasionally.
• Add thyme, salt, and pepper shortly after the pot starts to boil.
• Turkey wings should cook until they are tender, 45 to 60 minutes or more.
• Add warm water as needed to maintain a rich gravy.
• Serve with rice or potatoes,or just eat them alone.

EASY BAKED TURKEY WINGS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place turkey wings and onion in a casserole dish; sprinkle seasoned salt, poultry seasoning, black pepper, and garlic on both sides of each wing. Pour 1/2 cup water into the casserole dish. Cover casserole dish.
• Bake in the preheated oven until browned, 1 hour.
• Stir cream of mushroom soup and 1 cup water together in a bowl; pour over turkey wings into casserole dish and return to oven, uncovered.
• Continue baking until brown and tender, 1 hour.

SMOTHERED TURKEY WINGS

Steps:

• Preheat the oven to 425 degrees F. Place a wire rack in a rimmed baking sheet.
• For the wings: Pat the turkey wings completely dry and place them onto a work surface or cutting board. Combine the garlic powder, onion powder, smoked paprika, sweet paprika, cayenne pepper, oregano, thyme, 1 tablespoon salt and 2 teaspoons black pepper in a medium bowl; generously rub all over the turkey wings, making sure to pick up whatever falls onto the board and sprinkle back onto the turkey (it may look like too much seasoning, but it will flavor the turkey and the gravy so don't skimp!).
• Transfer the wings to the prepared baking sheet. Add 2 cups water to the bottom of the baking sheet and tightly wrap foil over the wings and baking sheet. Bake until the wings are cooked through and just slightly tender but unable to pull away with a fork, about 1 hour.
• Meanwhile, make the gravy: Melt the butter in a 12-inch cast-iron skillet over medium-high heat. Add the green pepper, onion, celery, garlic 1/2 teaspoon salt and a few grinds of black pepper and cook, stirring occasionally, until the vegetables have softened, 5 to 6 minutes. Sprinkle the vegetables with the flour and stir to combine. Slowly pour in the stock, stirring constantly until no lumps remain from the flour. Stir in the Worcestershire sauce, hot sauce, bay leaves, 1/2 teaspoon salt and a few grinds of black pepper and bring to a simmer. Reduce the heat to low.
• Unwrap the wings and carefully nestle them into the gravy using tongs. Tightly cover the skillet with foil and simmer until the wings are completely tender and the meat can easily be pulled away with a fork, about 25 minutes. Pour the heavy cream into the gravy around the turkey and gently mix with a spoon as much as you can. Let simmer until heated through, 2 to 3 minutes. Garnish with parsley. Remove the bay leaves before serving.

MAKE-AHEAD TURKEY GRAVY

Steps:

• Place turkey wings and onions in a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 1-1/4 hours, turning once., Transfer wings and onions to a Dutch oven. Add 6 cups broth, carrots, celery and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes. , Strain; discard wings and vegetables. (Can be made ahead to this point and stored in the refrigerator for up to 2 days.) Skim fat from cooking liquid. Add enough remaining broth to measure 3-1/2 cups; set aside., In a large saucepan, whisk flour and remaining broth until smooth. Gradually stir in cooking liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter and pepper.