I love this recipe because it layers flavors in a way only Bourdain would—slow-roasted turkey parts, aromatic vegetables, wine reductions, and a perfectly cooked roux. I also appreciate that I can make both the stock and gravy ahead of time, which makes my holiday cooking much less stressful. The final result is bold, complex, and far superior to anything store-bought.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the turkey stock: 5 pounds turkey wings and necks, plus reserved necks from 2 turkeys 2 tablespoons extra-virgin olive oil Kosher salt Pepper 1/2 cup dry white wine 2 celery ribs, finely chopped 1 yellow onion, finely chopped 1 carrot, finely chopped 5 thyme sprigs
For the turkey gravy: 2 cups dry red wine 2 shallots, coarsely chopped 1 stick unsalted butter 1/2 cup all-purpose flour 1/4 cup reserved turkey pan drippings 1 teaspoon Asian fish sauce, plus more for seasoning 1/4 teaspoon Worcestershire sauce, plus more for seasoning Kosher salt Freshly ground black pepper
Directions
Make the stock
I preheat the oven to 425°F.
I rub the turkey wings and necks with olive oil in a flameproof roasting pan and season with salt and pepper.
I roast for about 45 minutes, stirring halfway, until everything is deeply golden.
I transfer the roasted turkey parts to a large pot. I scrape the pan drippings into a heatproof bowl, cover, and refrigerate them for the gravy.
I set the roasting pan over moderate heat and pour in the white wine, scraping up the browned bits. I reduce this by half, then pour it into the pot.
I add the celery, onion, carrot, thyme, and 8 quarts of water. I bring it to a simmer, skim any foam, and cook for about 2 hours until reduced by half.
I strain the stock into a large bowl and cool it to room temperature.
Make the gravy
In a large saucepan, I combine the turkey stock, red wine, and shallots. I bring it to a simmer and cook for about 45 minutes until reduced by half. I strain it into a large bowl and wipe out the saucepan.
I melt the butter in the saucepan and whisk in the flour. I cook this roux over moderate heat for 4–5 minutes until it turns deep golden.
I slowly whisk in the strained stock and the reserved pan drippings, bringing everything to a simmer.
I cook over moderately high heat for about 5 minutes, whisking occasionally, until the gravy thickens.
I stir in the fish sauce and Worcestershire sauce, seasoning with salt and pepper. I add more fish sauce or Worcestershire to taste.
I serve the gravy hot.
Servings and timing
Yield: 6 cups of gravy Active time: 30 minutes Total time: 4 hours 30 minutes
Variations
I add a splash of sherry for a slightly sweeter, nutty finish.
I stir in a spoonful of cranberry sauce for a fruity, tangy undertone.
I add roasted garlic for a deeper, aromatic richness.
I whisk in a bit of miso paste instead of fish sauce for a different umami boost.
I finish with a pat of butter for extra silkiness before serving.
storage/reheating
I refrigerate the stock for up to 4 days or freeze it for up to 1 month. I store the finished gravy in an airtight container in the refrigerator for up to 3 days or freeze it for up to 1 month. I reheat it gently on the stove, whisking to restore its smooth texture.
FAQs
Can I make this gravy ahead of time?
Yes, I often prepare the stock and even the gravy days in advance to simplify holiday cooking.
What if my gravy is too thick?
I whisk in a bit more stock or water until it reaches the consistency I prefer.
What if my gravy is too thin?
I simmer it longer, whisking occasionally, until it thickens naturally.
Can I use turkey legs instead of wings for the stock?
Yes, I can use legs, thighs, or any combination of turkey parts with bones for a rich stock.
How do I adjust the seasoning without overpowering the gravy?
I add fish sauce and Worcestershire a few drops at a time—they’re potent but add great depth when used lightly.
Conclusion
I love how this turkey gravy transforms simple ingredients into a deeply flavorful, luxurious sauce worthy of any holiday table. By preparing the stock slowly and building layers of flavor, I end up with a gravy that feels truly special and captures the bold, comforting spirit of Bourdain’s cooking. It’s a recipe I return to every season for reliable, unforgettable results.
This rich, deeply savory turkey gravy is full of layered flavor from roasted turkey stock, red wine, and pan drippings—perfect for holidays or Sunday dinners.
Ingredients
For the Turkey Stock
5 pounds turkey wings and necks (plus reserved necks from 2 turkeys)
2 tbsp extra-virgin olive oil
Kosher salt and freshly ground black pepper, to taste
½ cup dry white wine
2 celery ribs, finely chopped
1 yellow onion, finely chopped
1 carrot, finely chopped
5 sprigs fresh thyme
8 quarts water
For the Gravy
2 cups dry red wine
2 shallots, coarsely chopped
1 stick (½ cup) unsalted butter
½ cup all-purpose flour
¼ cup reserved turkey pan drippings
1 tsp Asian fish sauce, plus more to taste
¼ tsp Worcestershire sauce, plus more to taste
Kosher salt and freshly ground black pepper, to taste
Instructions
Make the Turkey Stock
Preheat oven to 425°F (220°C).
In a flameproof roasting pan, rub turkey wings and necks with olive oil. Season with salt and pepper.
Roast for about 45 minutes, stirring halfway, until golden brown.
Transfer turkey parts to a large stockpot. Scrape the pan drippings into a bowl, cover, and refrigerate for the gravy.
Set roasting pan over medium heat, add white wine, and cook 2 minutes to deglaze. Add to stockpot.
Add chopped celery, onion, carrot, thyme, and 8 quarts water. Bring to a simmer.
Skim foam and simmer over moderate heat for about 2 hours, until reduced by half.
Strain and cool the stock.
Make the Gravy
In a large saucepan, combine turkey stock, red wine, and shallots. Bring to a simmer and reduce by half (about 45 minutes). Strain and reserve.
Wipe out the saucepan, melt butter over medium heat.
Add flour and whisk constantly for 4–5 minutes, until golden.
Slowly whisk in the reduced stock and reserved turkey drippings. Bring to a simmer.
Cook for 5 minutes over moderately high heat, whisking, until thickened.
Stir in fish sauce and Worcestershire sauce. Adjust salt, pepper, and umami seasoning to taste.
Serve hot.
Notes
Make ahead tips:
Stock can be refrigerated for 4 days or frozen up to 1 month.
Gravy can be refrigerated for 3 days or frozen up to 1 month.
For a deeper umami flavor, increase fish sauce slightly after tasting.
