This savory turkey gravy recipe is enhanced with roasted vegetables for a rich and flavorful sauce, perfect for your holiday table.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and proper browning of the turkey wings.
Arrange the turkey wings in a single layer in a roasting pan.
Spacing the wings allows for even roasting and better flavor development.
Scatter the chopped onion, carrot, and celery over the turkey wings.
Cut the vegetables into similar-sized pieces for even roasting.
Roast in the oven for 1 hour and 15 minutes, or until the wings are golden brown.
Check occasionally to ensure the vegetables don't burn; stir if necessary.
Transfer the roasted wings and vegetables to a large pot.
Use a slotted spoon to make transferring easier.
Deglaze the roasting pan with a cup of chicken broth, scraping up any browned bits, and add this to the pot.
The browned bits add a lot of flavor to the broth.
Add the remaining chicken broth and thyme to the pot, then bring to a boil.
Bring to a gentle boil to extract maximum flavor from the ingredients.
Reduce the heat and let it simmer uncovered for 1.5 hours.
Simmering slowly allows the flavors to meld together beautifully.
Strain the broth into a clean saucepan, pressing the vegetables to extract all the liquid.
Use a fine-mesh strainer for a clearer broth.
In a small bowl, whisk the flour into a cup of chicken broth until smooth.
Whisking thoroughly prevents lumps in the gravy.
Bring the strained broth to a gentle boil, then whisk in the flour mixture.
Add the flour mixture gradually while whisking to avoid clumps.
Cook for 3-4 minutes until the gravy thickens.
Keep stirring to ensure even thickening.
Stir in the butter and season with pepper to taste.
Adding butter at the end gives the gravy a glossy finish.
Serve the gravy warm, or let it cool and store for later use.
Gravy can be refrigerated or frozen for future meals.
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