Thought I would share this recipe with the chili heads at THP. I make this recipe every year for thanksgiving. Anyone that might have made their gravy seems to
Put their gravy in the car when they see me with mine.
4 Smoked turkey wings
Large deep 24 by 14 by 6 inch deep pan(or similar size)
2 bunches of fresh thyme
2 whole garlic heads
4 Lg yellow onion
1/2 lb of carrot
1 head of celery
Tbl spoon of smoked sea salt(applewood)
My choose of pepper will be Judy's bishop hat
I can add hotter peppers to a separate pot.
Smoke your wings for 20 minutes in smoker
Bring off and put in large deep baking dish
Oven on 375f for 30 minutes
Take out of oven(leave towels on each handle)
No burns!
Take wings out and put on plate
Put the fresh thyme on the bottom stems and all
Cut garlic heads in half put on top of thyme
Onion forthed on top of garlic
Carrots and celery cut up on top of the onion
Judy's bishops hat peppers cut up on top of carrots
They have great sweet flavor I can add heat later
Put wings on top of everything(fat from cooking wings left in pan)
Add cold bottled water to about half full
Add Tbl spoon of smoked sea salt.
Cover with heavy foil
Oven on 300f for 3.5 hrs
Take out after times up
Be careful steam
Take out wing put on plate
Take everything else and put through a strainer into a large pot
Reduce stock in pot by 1/3 on top stove heat
Make a rue in a separate pan with 2.5 Tbl spoons of flour and 3/4 of a stick of butter on medium low heat. Mix together and cook till you get a light brown look
At this time you can taste your stock for more salt and even split the stock to make maybe a Judy's brown moruga scorpion gravy(what ever you like)
Pour your stock over the butter flour mix wisking vigoriously(no
Lumps) slow cook till you get the thickness desired.
I know everyone wants photos but I phone won't let me so I will try to get my nabor to post Sunday
I am only making stock Sunday I will put all together thursday morning.
I hope everyone has a safe and happy thanksgiving! Andrew
Put their gravy in the car when they see me with mine.
4 Smoked turkey wings
Large deep 24 by 14 by 6 inch deep pan(or similar size)
2 bunches of fresh thyme
2 whole garlic heads
4 Lg yellow onion
1/2 lb of carrot
1 head of celery
Tbl spoon of smoked sea salt(applewood)
My choose of pepper will be Judy's bishop hat
I can add hotter peppers to a separate pot.
Smoke your wings for 20 minutes in smoker
Bring off and put in large deep baking dish
Oven on 375f for 30 minutes
Take out of oven(leave towels on each handle)
No burns!
Take wings out and put on plate
Put the fresh thyme on the bottom stems and all
Cut garlic heads in half put on top of thyme
Onion forthed on top of garlic
Carrots and celery cut up on top of the onion
Judy's bishops hat peppers cut up on top of carrots
They have great sweet flavor I can add heat later
Put wings on top of everything(fat from cooking wings left in pan)
Add cold bottled water to about half full
Add Tbl spoon of smoked sea salt.
Cover with heavy foil
Oven on 300f for 3.5 hrs
Take out after times up
Be careful steam
Take out wing put on plate
Take everything else and put through a strainer into a large pot
Reduce stock in pot by 1/3 on top stove heat
Make a rue in a separate pan with 2.5 Tbl spoons of flour and 3/4 of a stick of butter on medium low heat. Mix together and cook till you get a light brown look
At this time you can taste your stock for more salt and even split the stock to make maybe a Judy's brown moruga scorpion gravy(what ever you like)
Pour your stock over the butter flour mix wisking vigoriously(no
Lumps) slow cook till you get the thickness desired.
I know everyone wants photos but I phone won't let me so I will try to get my nabor to post Sunday
I am only making stock Sunday I will put all together thursday morning.
I hope everyone has a safe and happy thanksgiving! Andrew
