Ron Wilson

Ron Wilson

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Rita already thinking about Thanksgiving


Thanksgiving will be here before you know it. To take some stress out of making the feast, each week I’ll share a make-ahead recipe so you won’t be chained to the stove on Turkey Day. Let’s start with gravy! This is one recipe worth sharing every year.

4-6 turkey wings

1 very large onion, quartered 

1 cup water

8 cups chicken broth, divided into 6 and 2 cups

1 ea: carrot and celery, chopped

2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme leaves

3/4 cup flour

Salt and pepper to taste

Preheat oven to 400 degrees.  Put wings in single layer in sprayed roasting pan. Scatter onions over top.  Roast for an hour or so - wings will be nicely browned.

Place wings and onions in stockpot.  Add water to roasting pan and stir, scraping up any brown bits. Add to pot. Stir in 6 cups broth, carrot, celery, thyme. Bring to boil. Reduce heat to simmer and cook uncovered a little over an hour. Meat will be falling from bones.

Remove wings and pull off skin and meat. Discard skin and save meat for another use. Strain stock into pot and bring to a low boil.

Whisk flour into remaining 2 cups chicken broth until smooth. Gradually whisk into simmering broth; simmer until gravy thickens.

Refrigerate up to a week or freeze up to 2 months.


Add defatted drippings from roasted turkey to the gravy on Thanksgiving Day.

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