- 3.5 cups Golden Turkey Stock (see recipe below)
- 2/3 cup of chopped shallots
- 1/2 cup all purpose flour
- 1/2 cup dry white wine
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh rosemary
- 1/2 cup of reserved fat from turkey roasting pan or butter
- Reserved pan juices from turkey roasting pan
Combine enough turkey roasting pan juices and Golden Turkey Stock so you have 5.5 cups total liquid.
In a sauce pan over medium heat add either 1/2 cup of reserved turkey fat or butter and the shallots; sauté for 1 minute. Whisk in flour. Cook until roux is light brown, whisking constantly, about 2 minutes. Whisk in the wine, stock mixture, mustard and rosemary. Bring to a boil, whisking until blended. Boil until gravy is thickened about 3 minutes. Season with salt and pepper.
Golden Turkey Stock
Along with the pan juices from the roasted turkey, this stock flavors the gravy.
- 1 large onion chopped
- 1 large carrot chopped
- 1 large celery stalk chopped
- 6 fresh Italian parsley sprigs
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/4 teaspoon whole black peppercorns
Preheat oven to 400 degrees. Arrange wings in a large roasting pan and roast, turning once, until they are a deep brown, about 2 hours.
Transfer the wings to a large bowl. Spoon 3 tablespoons of turkey fat from the roasting pan to a stock pot. Reserve the roasting pan. To the stock pot add onion, carrot and celery. Sauté over medium-high heat until vegetables are golden, about 20 minutes. Add 2 cups of water to the roasting pan; place over 2 burners and bring to a boil, scraping up the brown bits. Add liquid from the roasting pan to the stock pot. Add the remaining ingredients and enough cold water to cover the wings by 1 inch.
Bring the water to a boil then reduce heat to medium-low and simmer uncovered until the stock is flavorful and reduced to about 7.5 cups, about 2.5 hours. Strain stock into a large bowl and let cool 1 hour, then chill until cold about 3 hours. spoon fat from the surface before using.