Smothered Turkey Wings

Preheat the oven to 275°F.

Using poultry sheers or a sharp knife, separate each turkey wing into 3 segments—drumette, flat, and tip. Set aside the tips (if you have them) for making stock.

Place turkey wing drumettes and flats, skin side up, onto a rimmed baking sheet or roasting pan. Toss with olive oil. Sprinkle with salt.

Cover with aluminum foil and put into a 275°F oven for 2 1/2 hours.

While the turkey wing drumettes and flats are roasting, make stock with the tips. Heat 2 tablespoons olive oil in a medium, thick-bottomed pot on medium high heat. Add the turkey wing tips and let them brown on all sides.

Add the chopped carrot, onion, and celery, and sauté them for a few minutes with the wings.

Add 3 cups of water, enough to cover the wings and vegetables, and salt. Bring to a boil on high heat, then reduce to a low simmer on the lowest setting. Cover and let simmer while the wings roast in the oven, a couple of hours.

When the wings are close to being done, strain the stock so you can start making the gravy. Remove and discard the largest solids from the pot. Then strain the rest of the stock through a fine mesh strainer. You should have about 3 cups of stock. Reserve for the next step.

Make a roux by melting 3 tablespoons butter in a medium sized, thick-bottomed pot, on medium heat. Add the flour and whisk to combine. Let the roux cook and bubble for a minute or so.

Slowly whisk in the turkey stock you made in steps, whisking constantly to break up any lumps.

Whisk in the mustard, salt, pepper, and thyme. Whisk in the cream. Let simmer on low heat to thicken.

After 2 1/2 hours of slow cooking in the oven, the turkey wings should be fall apart tender (if not, you can leave them in longer until they are).

Remove the foil and place the wings on a rack a few inches under the broiler. Broil for 5 minutes or so, until the skin gets somewhat browned.

You don't have to do this, but it will add even more flavor to your gravy. If the drippings are really stuck to the pan, place the roasting pan on your stovetop and turn on the burners under the pan.

Add a cup of water to the pan and use a metal spatula to scrape up the drippings. Pour them off into the gray pot.

To serve, pour the gravy over the wings. Serve with a side of mashed potatoes, root vegetables, or cauliflower.

To serve, pour the gravy over the wings. Serve with a side of mashed potatoes, root vegetables, or cauliflower.

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