Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Helena Darling, Ashland, OR
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes about 5 1/2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour 2 tablespoons vegetable oil into a 5- to 6-quart pan over medium-high heat. Add turkey wing tips and neck and brown well, 4 to 7 minutes. Add 4 1/2 cups low-sodium chicken broth and bring to a boil; cover, reduce heat, and simmer about 1 hour. Remove wings and neck.

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  • While roasted turkey rests, pour pan juices into a 1- to 2-quart glass measure. Skim off and reserve fat. Add turkey wing broth to make 4 cups; if you don't have enough, add water. Return 1/3 cup fat (if not enough, add butter) and 1 clove peeled and minced garlic to unwashed roasting pan; set over two medium-hot burners. Add 1/2 cup all-purpose flour and stir until bubbly and smooth. Stir in the 4 cups broth and 1 cup whipping cream; scrape pan sides and bottom to loosen browned bits. Whisk gravy until smooth and boiling, 4 to 7 minutes. Add salt to taste.

  • Note: In nutritional analysis, sodium is N/A.

Nutrition Facts

86 calories; calories from fat 80%; protein 1.3g; fat 7.7g; saturated fat 3.2g; carbohydrates 2.8g; fiber 0.1g; cholesterol 15mg.
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