Ingredients
>
1 tbsp vegetable oil
>
2 turkey wings or 8 oz attached chicken wings
>
5 sprigs thyme
>
2 sprigs rosemary
>
Butcher's twine
>
1/2 cup diced onions
>
1 cup dry white wine
>
4 cups turkey or chicken stock
>
4 tbsp (1/2 stick) butter
>
1/4 cup flour
Steps
1
In a large pot, heat the oil on medium. Add the turkey wings. Cook 10 min., until browned on both sides, turning once. Tie the thyme and rosemary into a bundle with the twine.
2
Add the onions and cook 3-4 min., until golden, stirring often. Add the wine and heat to a boil on high, scraping up any browned bits. Reduce heat and simmer 3 min. Add the turkey stock and herb bundle. Simmer 15 min. Strain the stock, discarding turkey parts, herbs, and vegetables.
3
Meanwhile, in a medium pot, melt the butter on medium. Sprinkle in the flour and cook 2 min., until smooth, stirring often. Gradually whisk in the strained stock until smooth. Heat to a simmer on medium-high. Simmer 10 min. Season with salt and pepper.
Tips
Make this gravy up to 2 weeks ahead and freeze or 3 days ahead and refrigerate. To amp up the turkey flavor, stir the drippings from the turkey to the gravy when reheating.
