Pre-heat oven to 220℃.
Place the turkey wings into a roomy baking tray. Coat with Ginger Infused Oil.
Roughly chop the onions, carrots and celery and coat with Ginger Infused Oil. Add to the baking tray with the sprigs of thyme. Sprinkle over the sugar and place in the oven. Roast for 50 minutes until brown and lightly charred.
Boil the water in a kettle or saucepan.
Place the roasting tin on the stove top on a low heat. Stir in the tomato puree and flour and cook until sticky.
Splash in the balsamic vinegar and then pour in the boiling water to just cover the ingredients. Bring to a simmer.
Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavours.
Simmer for 20 minutes until the gravy is thick. Strain through a sieve, pushing down to push through the mushy vegetables.
Cool. Chill for up to 3 days or freeze for up to 3 months.
Heat the gravy to serve adding any pan juices from the roast turkey.
Ingredients
Directions
Pre-heat oven to 220℃.
Place the turkey wings into a roomy baking tray. Coat with Ginger Infused Oil.
Roughly chop the onions, carrots and celery and coat with Ginger Infused Oil. Add to the baking tray with the sprigs of thyme. Sprinkle over the sugar and place in the oven. Roast for 50 minutes until brown and lightly charred.
Boil the water in a kettle or saucepan.
Place the roasting tin on the stove top on a low heat. Stir in the tomato puree and flour and cook until sticky.
Splash in the balsamic vinegar and then pour in the boiling water to just cover the ingredients. Bring to a simmer.
Crumble in the stock cube and use a potato masher to mash all the ingredients together to release the flavours.
Simmer for 20 minutes until the gravy is thick. Strain through a sieve, pushing down to push through the mushy vegetables.
Cool. Chill for up to 3 days or freeze for up to 3 months.
Heat the gravy to serve adding any pan juices from the roast turkey.
