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Simmer for 3-4 hours.

Wait until you taste this delicious gravy.  The roasted turkey parts deliver more body and depth of flavor vs. using raw turkey parts from the start.  Throw it on a back burner and let it simmer for a few hours.

Salt, pepper and drizzle olive oil on the turkey parts and roast at 375° for 1 hour.  Place turkey and all ingredients in a 6 quart pan.  Next, add wine and fill the rest of the way with water and bring to a rolling simmer.  Simmer for 3-4 hours.  When done, remove and discard all ingredients and you will have an au jus.  To make gravy see below.

Gravy:  take a cup of the hot broth in a bowl, add flour, whisk until no clumps remain and return to pan of au jus.  Whisk on low heat until it thickens.  If you want it thicker, repeate the above method with small amounts of flour at a time until you reach desired consistency.

 

2-3 pounds of turkey parts (such as wings, legs, or other parts)
2 cups dry white wine
1/3 cup olive oil
water
1 medium onion
1 carrot-peel
1 rib of celery
1 garlic clove
7-10 fresh sage leaves
1 tbsp parsley
5 whole cloves
1 bay leaf
1 tsp pepper corns
3 tsp salt
1/4 cup flour* (optional)

*You can use gluten free flour, it may take a bit more to achieve desired thickness.

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Turkey parts prepped and ready for roasting.
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Roasted to perfection.
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All ingredients in the pan.
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Simmering…the house smells delicious!
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Serve in a gravy boat.

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