Category: Sauces -

Roasted Garlic Turkey Gravy     

Ingredients:
2 turkey wings
2 heads garlic
2 Tbsp olive oil
Salt and white pepper
3 Tbsp butter
2 Tbsp flour

Preparation:
Preheat the oven to 350°F. Chop the turkey wings into pieces with a cleaver or heavy kitchen knife (or have your butcher do this for you). Coat the wings with some olive oil and salt well. Arrange in one layer in a roasting pan. Slice off the top 1/4 of the garlic heads and discard. Nestle the heads into some aluminum foil and drizzle the remaining olive oil over the garlic. Close the foil and place in the roasting pan with the turkey wings. Put the pan in the oven and roast for 45 minutes. Remove the garlic (do not unwrap), turn the turkey pieces and roast another 15 minutes.

When the turkey wings are ready, place them in a medium pot and cover with water. Add another cup of water to the roasting pan and scrape up any browned bits with a wooden spoon. Add this to the pot with the turkey wings. Cover and simmer gently for 1 hour.

Pour the turkey broth through a fine-meshed strainer into a bowl. Melt the 2 tablespoons of butter in a small pot and stir in the flour. Cook the butter flour mixture over medium-low heat, stirring often, until the mixture is the color of coffee-with-cream. Add the hot turkey broth to the butter flour mixture about 1/2 cup at a time, stirring constantly. Stir in enough broth to make a thin gravy, about 2-3 cups. Squeeze all the garlic from the garlic heads into the gravy. Simmer gently, adding more turkey broth or water if the gravy gets too thick.

Pour gravy into a blender and purée until smooth. Return the gravy to the pot and add salt and pepper to taste. Swirl in 1 tablespoon of butter to finish.

Date added: 2012-11-20
Number of visits: 2508