Turkey Wings & Gravy
Submitted by bikemom
Turkey wings simmered until fall-off-the-bone tender with celery, onions, and green pepper in a rich, homemade gravy thickened with flour. Old-school comfort food that fills the house with the most incredible aroma.
YIELD
4 servingsPREP
30 minCOOK
1 hrsREADY
2 hrsSometimes the simplest recipes are the ones that stick with you forever. This is one of those.
Turkey wings get cut at the joints and simmered low and slow with celery, sliced onions, green bell pepper, and poultry seasoning until the meat practically falls off the bone. An hour and a half of gentle bubbling fills your kitchen with a smell that’ll bring everyone to the table early.
A flour slurry and a touch of GravyMaster turn the cooking liquid into a thick, glossy, deeply flavored gravy. Serve it over rice, mashed potatoes, or just eat it straight from the pot with some good bread.
Pro Tips
- Start with cold water and bring it up slowly for the clearest, richest broth
- Skim any foam that rises to the surface during the first 15 minutes of simmering
- The flour and water must be whisked completely smooth before adding to the pot
- Turkey wings are budget-friendly and packed with more flavor than breast meat
Ingredients
Directions
1) Cut each wing into 3 pieces at the joints. Place the wing pieces, celery, onions, and green peppers in a large pot with enough cold water to cover. Add the poultry seasoning. salt, and pepper, and heat to boiling. Reduce the heat to simmering and simmer until the wing pieces are very tender, about 1½ hours. Check the seasoning once or twice during cooking and adjust as necessary.
2) In a bowl, stir the flour into the water until smooth. Slowly stir the flour mixture into a the simmering turkey liquid until it is smooth and thickened. Stir in the GravyMaster. Taste the gravy and add seasoning if necessary. Thin the gravy with a little water if necessary. Serve hot, passing extra gravy.
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