This easy turkey gravy recipe is always welcome at Thanksgiving dinner, or any other occasion where you’ve roasted a succulent turkey. Your family will love this turkey gravy, which is sure to become a Thanksgiving tradition.
- The first Thanksgiving was celebrated in 1621 over a three day harvest festival. It included 50 Pilgrims, 90 Wampanoag Indians, and lasted three days. It is believed by historians that only five women were present.
- Turkey wasn’t on the menu at the first Thanksgiving. Venison, duck, goose, oysters, lobster, eel, and fish were likely served, alongside pumpkins and cranberries (but not pumpkin pie or cranberry sauce!). No thanksgiving turkey or thanksgiving gravy for that matter.
- 5 tbsp Morocco Gold extra-virgin olive oil
- 1 large, smoked turkey wing or 2 small ones
- 1 medium onion, quartered
- 2 carrots, chopped
- 1 ribs celery, chopped
- 1 head garlic, split through the equator
- 4 stems fresh sage / thyme
- 6 parsley stems
- 1 1/2 tbsps plain flour
- 1.35L chicken stock
- Kosher salt and freshly ground black pepper
- Prep Time: 5 mins
- Cooking Time: 120 mins
- Heat the oven to 200°C/ gas mark 4.
- Heat three tablespoons of Morocco Gold extra virgin olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for five minutes. Place in the oven and roast for 30 minutes.
- Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about one minute. Add the stock and simmer until it has reduced by about a quarter, about 15 minutes.
- Strain the sauce and adjust the seasoning with salt and pepper.
- The thanksgiving gravy is ready to be put on the table