Along with the pan juices, this stock flavors the gravy. Make and freeze it up to two weeks ahead.
Ingredients
Makes about 7 cups
Step 1
Preheat oven to 400°F. Arrange wings in large roasting pan. Roast until deep brown, turning once, about 2 hours total.
Step 2
Transfer wings to large bowl. Spoon 3 tablespoons turkey fat from roasting pan into large pot (reserve roasting pan). Add onion, carrot, and celery to pot. Sauté over medium-high heat until vegetables are golden, about 20 minutes. Add turkey wings to pot. Add 2 cups water to roasting pan; place over 2 burners and bring to boil, scraping up browned bits. Add liquid to pot. Add remaining ingredients and enough cold water to cover wings by 1 inch.
Step 3
Bring water to boil. Reduce heat to medium-low; simmer uncovered until stock is very flavorful and reduced to 7 1/2 to 8 cups, about 2 1/2 hours. Strain stock into large bowl. Cool 1 hour, then chill until cold, about 3 hours. DO AHEAD:Can be made 3 days ahead.Cover and keep chilled. (Can also be made and frozen 2 weeks ahead.) Spoon off fat from surface before using.
Leave a Review
Reviews (11)
Back to TopWhere would I find just turkey wings?
katieellen
11/16/2017
Also, I didn't have enough turkey wing so I added 1lb of chicken wings. No problem.
nedelisky
Oregonian living in Athens, Greece
12/1/2013
Wow. This recipe gave my thanksgiving table that something extra every chef is looking for. I used it both in my stuffing ("simple is best" dressing recipe) and in my gravy (shallot dijon). I do have to admit, it was ridiculously laborious (check cooking times! Don't start this late in the evening or you will be up all night) but soooooooo worth it. Make 3 days in advance to save yourself the sweat.
nedelisky
Oregonian living in Athens, Greece
12/1/2013
This never fails to impress. I'd give it more forks if I could. Fantastic in the Shallot Dijon gravy. Only one my family EVER wants for Thanksgiving.
Anonymous
Shawnee, Ks
11/23/2012
Made with the Salted Roast Turkey with Herbs and Shallot-Dijon Gravy recipe. Used meat from turkey wings in the gravy. Easy!
avivaleah
2/20/2012
Wow! I am so glad to see so many chefs from Northern Virginia! haha.. I made this last year to go with the Salt Roasted Turkey with Herbs and Shallot Dijon Gravy and I have to agree that it is the best stock! After making this, I don't want to even purchase store bought again.. it is really a beautiful process as well.. I loved the colors! Took pictures the whole time! haha
MelissaKathryn
Vienna, VA
11/21/2009
A fantastic stock that's well worth the effort. It made the best turkey gravy ever. And my cat loved the turkey/vegetable mixture that was left over!
Lmhud
CT
3/22/2009
This stock was delicious. I made no changes to it. I made extra so that I would have enough to add to my turkey soups. Wonderful addition.
Anonymous
Vienna, VA
12/8/2008
I made this today in preparation for Thanksgiving (prepare as much as you can in advance - that is the key to success!). Wow is it good! Brown your wings and veggies well. It does need a little salt...I added about 2 tsps kosher salt. Also used about 6 lbs turkey wings (4 bigs ones). I think this will be great for adding to my stuffing AND for my gravy!
Anonymous
Northern Virginia
11/23/2008
This stock is perfectly seasoned. It allows you to use all turkey juices in your gravy without the addition of other liquids (except for the water in the stock). The gravy will be perfectly seasoned and beautifully opaque and rich. It makes enough to season your turkey dressing as well. It's Especially good if you are making the dressing in a casserole dish. I make it all year for other uses as well. I do try to cook the wings low and slow, so they aren't overly browned. The color of your drippings with determine the color of your stock, so watch the browning during baking.
soozll
10/16/2008
Making this stock has become my Thanksgiving tradition and officially kicks off my holiday prep. It’s a labor of love but worth it. Is the start of the shallot Dijon gravy and herb roasted Turkey. I don’t even consider other options anymore!
Michele
Edina, MN
11/19/2022
