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Elena Veselova/Shutterstock
The Editors
Ingredients
3 tablespoons olive oil
2 turkey wings and 1 turkey neck from the butcher
1 large carrot, chopped
1 large celery stick, chopped
1 medium onion, chopped
1 1/2 tablespoons salt, kosher-style
1 teaspoon pepper, freshly ground
3 quarts water
1 stick butter, unsalted
1/2 cup all purpose flour
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1 stick of butter & 1/2 c all purpose flour did not thicken the gravy. I had to double that.
Other modifications: using chicken stock instead of water; adding fresh sprigs of Rosemary, thyme, oregano during the simmering phase; straining the meat, veggies, herbs BEFORE adding the roux (surely it has to strain better before it is thickened).
I like your ideas. I'm going to try it but will use turkey broth. Thanks Cindi!