A Bucks County Thanksgiving - Best Gravy Yet!

My Thanksgiving gravy recipe has seen many revisions over the years. I have finally arrived at a version that I now see no reason to change. Once family started commenting that this was their favorite gravy so far (the first year I made it this way), I stopped tinkering. Just for fun, I have provided three finishing options for you. Well, I guess that still qualifies as tinkering too but ….. This gravy is not thick, which I prefer, because it’s more versatile this way. You can use it to top your turkey on the platter and your stuffing to help keep it moist and hot as well as on your plate. If you desperately need to thicken it, make a roux with 2 tablespoons soft butter and 2 tablespoons flour (blended into a paste) and quickly whisk it in to boiling gravy. If you choose Option 2, you will already be thickening it by pureeing with the vegetables. I hope you try this. It’s a great way to use all the parts of the turkey. And if you have some fresh herbs, chop them and add them in last for a fresh flavor. I like parsley and thyme. Enjoy!

For the Gravy:

1 large onion, rough chopped

4 stalks celery plus heart (center small stalks with leaves), rough chopped

2 large carrots, cut in half

3 turkey wings

Giblets

4 garlic cloves, lightly smashed

Salt, pepper to taste

In a large soup pot (10”), saute onion in canola oil until golden brown, add garlic and saute one minute more. Add water to fill ¾ of pot. Add the rest of the ingredients and bring to a boil. Reduce to simmer uncovered, and allow volume to reduce by nearly half for about two hours. Cover if volume is reducing too quickly. Then:

Option 1. Skim out all ingredients or strain through a sieve and add turkey pan drippings. Taste and adjust seasoning as needed.

Option 2. Remove wings and giblets and using an immersion blender, blend remaining ingredients into gravy. Add turkey pan drippings and adjust seasonings.

Option 3. Skim or strain out all ingredients and add 1 finely chopped carrot, 2 finely chopped celery stalks and 1 small finely diced onion. Allow fresh vegetables to cook for 15 minutes, add turkey pan drippings and adjust seasonings.