Great recipe I came up with for some of the best gravy when you fry, or use a air fryer.
1. Buy pack of turkey wings at store( very cheap).
2. Simply make a stock, keep adding water, and cook slowly for coupls hours( keep checking and adding water.
3. When turkey is falling off bones and your stock is a little below necks.
4. Take necks out, pour stock into smaller saucepan.
5. Take a cupfull of warm broth in a separate cup and slowly mix in couple teaspoons of cornstarch( thickens), pour slowly back in to broth.
6. Add a capfull of Kitchen Bouquet for darker color.

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Posted by KosmoCramer

Member since Dec 2007

80711 posts

Posted on 11/25/23 at 8:45 am to kjntgr

Or take the breasts and legs off the bird, use the rest for stock, and have better cooked fried turkey.

Pro-tip, add onion, carrots, celery, parsley, and whole peppercorns to the water along with the carcass/neck/wings/giblets. Add salt to taste after simmering for four hours, before slowly adding to the roux.

This post was edited on 11/25/23 at 8:49 am

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Posted by Gris Gris

OTIS!NO RULES FOR SAUCES ON STEAK!!

Member since Feb 2008

49636 posts

Posted on 11/25/23 at 10:54 am to kjntgr

I bought turkey wings a few weeks ago, roasted them and then made stock. After refrigerating the stock, I removed the fat on top. I froze both the stock and the fat. To make gravy, I used the fat and added some Wondra. Didn't want a gravy that was too heavy Mixed that with the turkey drippings since we baked the turkey, but you can make good gravy with just the stock and seasonings of your choice.

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