Ingredients
5lbsturkey wings,(or 7 turkey wings without the tips)
1tbspextra virgin olive oil
salt
2tbspextra virgin olive oil
1carrot,chopped
1halfonion,chopped
1celery rib,chopped
3cupswater
½tspsalt
3tbspbutter
3tbspflour
3cupsturkey stock
½tspyellow mustard
½tspsalt
¼tsppepper
½tspdried thyme
¼cupcream
Preparation
Use poultry sheers or a sharp knife to separate each turkey wing into 3 segments—drumette, flat, and tip. Set aside the tips for making stock.
Place turkey wing drumettes and flats, skin side up, onto a rimmed baking sheet or roasting pan. Toss with olive oil. Sprinkle with salt.
Cover with aluminum foil and put into a 275 degrees F oven for 2½ hours.
While the turkey wing drumettes and flats are roasting, make stock with the tips. Heat 2 tablespoons olive oil in a medium, thick-bottomed pot on medium high heat. Add the turkey wing tips and let them brown on all sides. Add the chopped carrot, onion, and celery, and sauté them for a few minutes with the wings.
Add 3 cups of water, enough to cover the wings and vegetables, and salt. Bring to a boil on high heat, then reduce to a low simmer on the lowest setting. Cover and let simmer while the wings roast in the oven, a couple of hours.
When the wings are close to being done, strain the stock so you can start making the gravy. Remove and discard the largest solids from the pot. Then strain the rest of the stock through a fine mesh strainer. Reserve the stock for the next step.
Make a roux by melting 3 tablespoons butter in a medium sized, thick-bottomed pot, on medium heat. Add the flour and whisk to combine. Let the roux cook and bubble for a minute or so.
Slowly whisk in the turkey stock, whisking constantly to break up any lumps. Whisk in the mustard, salt, pepper, and thyme. Whisk in the cream. Let simmer on low heat to thicken.
After slow cooking in the oven, the turkey wings should be fall-apart tender (if not, leave them in longer until they are).
Remove the foil and place the wings on a rack a few inches under the broiler. Broil for 5 minutes or so, until the wing skin gets somewhat browned.
Add a cup of water to the pan and use a metal spatula to scrape up the drippings. Pour them off into the pot with the gravy. To serve, pour the gravy over the wings. Serve with a side of mashed potatoes, root vegetables, or cauliflower.
