Description

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

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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.

Use high-quality dry wine for best results.

Prep Time: 30 minutes
Category: Sauce, Condiment
Method: Roasting, Simmering, Whisking
Cuisine: American / Holiday