Turkey Gravy

Prep 10 m
Bake 60 m
Cook 120 m



  1. 1 of 5 Heat oven to 350 degrees F.
  2. 2 of 5 Place turkey wings, celery, onion and carrot in roasting pan. Roast in 350 degree oven for 1 hour, stirring twice, or until nicely browned.
  3. 3 of 5 Place ingredients from roasting pan in 8-quart stockpot. Add the water. Simmer, partially covered, 2 hours, skimming fat from time to time. Strain. Add more water if needed to make 4 cups broth. (Can be made day ahead; refrigerate.)
  4. 4 of 5 On day of dinner, remove cooked turkey from roasting pan; pour off fat. Add broth to pan (reserving 1/2 cup); cook over low heat, scraping up browned bits.
  5. 5 of 5 Stir flour and reserved 1/2 cup broth in small bowl. Whisk into pan along with salt and pepper. Cook over low heat, whisking, until thickened. Strain into gravy boat. Makes 4-1/2 cups.
Nutrition Information for Turkey Gravy
Servings Per Recipe:
Per Serving: 250 mg sodium, 0 g pro., 16 kcal cal., 1 mg chol., 1 g carb., 1 g Fat, total