Directions:
- Pour 2 tablespoons vegetable oil into a 5- to 6-quart pan over medium-high heat. Add turkey wing tips and neck and brown well, 4 to 7 minutes. Add 4 1/2 cups low-sodium chicken broth and bring to a boil; cover, reduce heat, and simmer about 1 hour. Remove wings and neck.
- While roasted turkey rests, pour pan juices into a 1- to 2-quart glass measure. Skim off and reserve fat. Add turkey wing broth to make 4 cups; if you don't have enough, add water. Return 1/3 cup fat (if not enough, add butter) and 1 clove peeled and minced garlic to unwashed roasting pan; set over two medium-hot burners. Add 1/2 cup all-purpose flour and stir until bubbly and smooth. Stir in the 4 cups broth and 1 cup whipping cream; scrape pan sides and bottom to loosen browned bits. Whisk gravy until smooth and boiling, 4 to 7 minutes. Add salt to taste.
- Note: In nutritional analysis, sodium is N/A.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 989.63 Kcal (4143 kJ) | ||
| Calories from fat | 682.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 75.86g | 117% | |
|---|---|---|---|
| Cholesterol | 133.2mg | 44% | |
| Sodium | 366.56mg | 15% | |
| Potassium | 1124.11mg | 24% | |
| Total Carbs | 62.89g | 21% | |
| Sugars | 0.03g | 0% | |
| Dietary Fiber | 1.94g | 8% | |
| Protein | 30.43g | 61% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.7mg | 4% | |
| Calcium | 140.8mg | 14% | |
| Amount Per 100 g | |||
| Calories | 76.56 Kcal (321 kJ) | ||
| Calories from fat | 52.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 117% | |
|---|---|---|---|
| Cholesterol | 10.3mg | 44% | |
| Sodium | 28.36mg | 15% | |
| Potassium | 86.96mg | 24% | |
| Total Carbs | 4.87g | 21% | |
| Sugars | 0g | 0% | |
| Dietary Fiber | 0.15g | 8% | |
| Protein | 2.35g | 61% | |
| Vitamin C | 0.2mg | 4% | |
| Iron | 0.1mg | 4% | |
| Calcium | 10.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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