Turkey Gravy

Heat oven to 325 degrees and get out a small roasting dish that will JUST fit the turkey wing(s) *the number of wings will be determined by their weight and size, this does not have to be exact, I had one large wing

Season the wing or wings on all sides with a sprinkle of black pepper, salt, garlic and onion powder. Just use a light dusting of this. Then season all over generously with the poultry seasoning.

Place the wing in the small baking dish and cover tightly with foil. Place in oven and bake for approximately 90 minutes. Check halfway through and make sure it is creating liquid in the bottom of the roasting dish. If not add 1 cup of water to the pan and cover again tightly.

In a large, deep sided skillet, add your butter and your onion and your celery. Sauté for 10 to 12 minute until this is soft.

Carefully your turkey wing from the oven and let cool enough to handle. Save the juice from the pan. Remove the skin, and then the meat and finely mince however much meat you were able to get off the bones. Discard bones and skin. Add the meat to the onions and celery and sauté for 5 minutes.

Add the drippings/juice from the roaster to the onions and turkey in the skillet. Then add the 4 cups of turkey broth. Bring this to a simmer. Reduce heat, then cover and let simmer for 20 to 30 minutes. Stir occasionally. If you like the gravy to have the bits of veggies and meat in it, great. I love that. If you do not, you can use an immersion blender to blend it up, Or you can carefully strain the mixture and discard the turkey bits and veggies, and just add the broth back to the skillet. I either use an immersion blender or just keep them as is.

In a bowl add the two packets of gravy mix and ladle about a cup of the liquid from the skillet and whisk until smooth. Bring the skillet back up to a low simmer and add this gravy mix. Whisk for about 5 minutes as it simmers and thickens.

Check the thickness of your gravy. if you like it a little thinner, serve it as is. If you want it thicker, whisk the corn starch with the 1/4 cup of cold water until smooth and slowly add a little at a time to the simmering gravy, whisking for a minute or two until it gets to your desired thickness.

Taste this gravy and you can adjust the seasonings if needed.

Serve immediately or you can refrigerate and use up to 3 to 5 days later or you can freeze and thaw when needed.