Go Back

Extra Gravy for the Holidays: Turkey Wing Gravy

Chef Lynn Crawford's make ahead Turkey Wing Gravy recipe is a nice addition to the holiday pantry when having a crowd for turkey dinner.
Course Gravy
Cuisine Canadian
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 cups
Author Valerie Lugonja via Chef Lynn Crawford


  • 1 tablespoon (15 mL) olive oil
  • 4 turkey wings
  • 1 medium onion , diced
  • 2 cloves garlic , smashed
  • 2 sprigs fresh thyme
  • 1 sprig rosemary
  • 1-2 fresh bayleaves
  • 5 cups (1.25 L) chicken broth, divided
  • 2 carrots cut into 1/2-inch (1 cm) pieces
  • 3 stalks celery cut into 1/2-inch (1 cm) pieces
  • 2 tablespoons unsalted butter ( I may have added a little more)


  1. Heat olive oil in a skillet over medium high heat; dd wings and onions and cook, flipping wings and stirring onions occasionally, until golden brown, about 10 minutes Add garlic, thyme and rosemary sprigs; add 1 ½ cups or 350ml stock to skillet and stir, scraping up any brown bits on the bottom of the pan
  2. Transfer to a small stock pot
  3. Stir in remaining broth, carrot, celery and bay leaf; bring to a boil
  4. Reduce heat to medium-low and simmer for about 1 hour, skimming occasionally
  5. While broth is simmering, puree roasted onions and about ½ cup or 125ml pan juices from turkey (after roasting your turkey) in blender or food processor
  6. Transfer to a large saucepan
  7. Remove and discard wings
  8. Strain broth through a large strainer into saucepan with onions
  9. Press on vegetables in strainer to extract any remaining liquid; discard strained vegetables
  10. Bring strained broth and onions to a gentle boil, stirring occasionally
  11. Stir in the butter and season with salt and pepper

Recipe Notes

I roasted the chicken wings till they were golden and caramelized, then add to the stock as extra caramelizing equals extra flavor.