Ingredients

• 1 large onion , chopped
• 2 carrots , chopped
• 2 ribss celery , chopped
• 2 teaspoons vegetable oil
• 2 large turkey wings
• 2 tablespoons cold water
• 10 cups cold water
• 4 sprigs fresh thyme
• 2 cloves garlic
• 3 tablespoons butter
• 0.5 cups all-purpose flour
• 1 pinch cayenne pepper , or to taste
• salt and ground black pepper to taste

Instructions

1. 1 Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine onion, carrots, celery, and oil in a large roasting pan; toss to coat. Place turkey wings on top of vegetables.
3. 3 Roast in the preheated oven until turkey wings are browned and vegetables are caramelized and softened, 45 to 60 minutes.
4. 4 Transfer turkey wings and vegetables to a large stockpot.
5. 5 Place the roasting pan over a stovetop burner set to medium heat. Pour 2 tablespoons cold water into the pan and bring to a boil, scraping up any browned bits.
6. 6 Pour mixture into the stockpot and add 10 cups cold water, thyme, and garlic.
7. 7 Bring turkey wing mixture to a boil. Reduce heat to low and simmer, uncovered, until meat falls off the bone, about 3 hours. Skim off turkey fat throughout the process, reserving 2 tablespoons.
8. 8 Strain turkey stock and reserve 6 cups stock; discard all solids.
9. 9 Heat butter and reserved turkey fat in a large saucepan over medium heat. Whisk in flour and cook until it smells like cooked pie crust, 2 to 3 minutes.
10. 10 Slowly pour in reserved turkey stock, whisking constantly.
11. 11 Increase heat to high and simmer gravy until thick and warmed through, about 5 minutes. Season with cayenne, salt, and black pepper.
12. 12 Serve and enjoy!

Nutrition per serving