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4–6 Turkey Wings
4 carrots, rinsed and cut into big chunks
2 onions, peeled and quartered
4–6 stalks celery, rinsed and cut into big chunks
½ cup raisins
¼ cup grapeseed or vegetable oil
salt and pepper
2 tsp. poultry seasoning
½ cup white wine
4 cups chicken broth
4 cups water
a few thyme sprigs, optional
In a roasting pan, toss turkey wings, carrots, onions, celery and raisins with ¼ cup grapeseed oil. Position the turkey wings so they are laying on top of the vegetables and sprinkle with salt and pepper and poultry seasoning.
Roast at 400 degrees for 90 minutes, turning over halfway through.
Once roasted, place turkey wings and vegetables into a large pot, adding all juices accumulated in the pan.
Place roaster on stovetop, add white wine and bring to a boil to deglaze the pan. You want to take the time to scrape up all the tasty brown bits stuck to the bottom of the pan. Add to the pot along with turkey.
Add chicken broth and water and thyme sprigs, enough to just barely cover pot contents.
Simmer for 1-2 hours.
Strain into a smaller pot, and press out as much of the juice as possible, then discard the cooked vegetables. The wing meat makes excellent chicken salad sandwiches to nibble on.
Place turkey stock in refrigerator overnight to cool. When you’re ready to make the gravy, scrape off as much of the fat that has solidified on the top of the pot as you wish, or leave it all in the gravy – it’s up to you!
Proceed to thicken your gravy however you normally would, using a roux of flour/water or flour/chicken broth. Season to taste.