For Roast Turkey with Reisling Gravy
Source: Food And Wine
Ingredients
Ingredient Checklist
4 whole turkey wings or drumsticks
Reserved neck, wing tips and giblets from the turkey
1 large onion, thickly sliced
1 large carrot, thickly sliced
1 large celery rib, thickly sliced
2 garlic cloves, sliced
1 teaspoon kosher salt
Freshly ground pepper
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Directions
Step 1
Preheat the oven to 400°. Put the whole turkey wings and the reserved wing tips in a flameproof roasting pan and roast for about 1 hour, turning occasionally, or until well browned. Transfer the turkey parts to a large pot.
Step 2
Set the roasting pan over 2 burners. Add 1 cup of water and boil over moderately high heat, scraping up the browned bits from the bottom of the pan. Add the liquid to the pot.
Step 3
Add the turkey neck, wing tips, gizzard and heart to the pot along with the onion, carrot, celery, garlic, salt, generous pinches of pepper and 8 cups of water. Bring to a boil over high heat. Reduce the heat to moderately low and simmer, partially covered, until the meat is falling off the bones and the gizzard is very tender, about 2 hours. Add the reserved liver and poach it in the stock until browned outside but still pink in the center, about 6 minutes.
Step 4
Strain the stock. Reserve the liver, heart and gizzard for the gravy.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (19g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 8 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 105.5mg | 4 % | |
Potassium 39.8mg | 1 % | |
Total Carbohydrate 1.9g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.5g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 8
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