Weight Watchers Make-Ahead Turkey Gravy Recipe
Weight Watchers Make-Ahead Turkey Gravy Recipe that can be frozen, refrigerated, or served immediately.
A great way to save time with Holiday, Christmas, or Thanksgiving meal prep!
The recipe calls for turkey wings, onion, chicken broth, thyme, carrots, and only 2 tablespoons of butter.
Weight Watchers Points
MyWW Poitns: 4 Green Plan
4 WW Smart Points.
Related Recipes
We have more Weight Watchers Holiday Recipes here,
and more Weight Watchers Turkey Recipes here!
We are not affiliated with Weight Watchers/WW in any way.
Double check points on the official calculator.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
Need to make more or fewer servings?
On Desktop, hover over “Servings” # and move the slider to desired number of servings.
Weight Watchers Make-Ahead Turkey Gravy
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 6 turkey wings de-boned
- 2 medium onions peeled & quartered
- 1 cup water
- 2 qts chicken broth divided
- ½ tsp dried thyme
- ¾ cup carrots chopped
- ¾ cup all-purpose flour
- ¼ tsp ground black pepper
- 1 salt to taste
- 2 tbsp butter
Instructions
- Preheat the oven to 400° F
- In a large roasting pan, place the turkey wings in a single layer.
- Add onions over the wings.
- Place in preheated oven and roast for 1 hour to 1 hour and 15 minutes, or until the wings have browned.
- In a stockpot, add the roasted wings and onions.
- Add 1 cup of water to the roasting pan scrape the brown from the bottom of the pan and stir in to the water.
- Transfer the water and browned scraped pieces to the stockpot.
- Stir-in 6 CUPS of the chicken broth, thyme, and carrots.
- Bring the contents to a boil, reduce heat and simmer uncovered for 90 minutes.
- Remove the chicken wings
- Using a colander and a large saucepan, strain the stockpot, pressing the contents to squeeze out all of the juice.
- Skim the fat off of the strained liquid and discard the vegetables left in the colander.
- Heat saucepan over medium/high heat and bring to a light boil.
- In a mixing bowl, add 2 cups of chicken broth and slowly whisk in the flour until lumps are gone.
- Slowly whisk the flour mix into the simmering saucepan broth.
- Simmer approx 3 to 4 minutes or until thickened.
- Stir in pepper, salt, and butter until well combined.
Notes
Nutrition
- High Protein Chicken Sweet Potato Bowl
- Grilled Herb Sirloin Steak with Balsamic Dijon Sauce
- Taco Chicken Sweet Potato Bowl
- Chicken Bacon Ranch Sweet Potato Bowl
- 17 Chopped Salad Recipes That Make Lunch More Interesting
