Master Turkey Gravy

A great gravy is the unsung hero of the holiday table, the thread that ties the turkey, the potatoes, and the dressing all together. This master version begins long before the meal, with a stock roasted for real depth of flavor, then thickened with a careful slurry into something glossy and rich. Make it right and it will carry the entire plate; make it ahead and you will move through the holiday with a calm that everyone at the table can feel.

The Roasted Stock Foundation

Roast the turkey wings and aromatics until they are deeply browned before they ever meet water — that color is where the flavor lives. Then let everything simmer low and long, drawing out a stock so rich it tastes like the holiday itself. This foundation is worth every unhurried minute.

Thickening to a Glossy Finish

Whisk together a smooth slurry and stream it into the simmering stock, stirring steadily until the gravy thickens into a glossy, spoon-coating pour. Season it with a patient hand, tasting as you go, until it is savory and balanced and ready to carry the whole plate.

Jorj Morgan

Master Turkey Gravy

Deeply savory and silken, this Master Turkey Gravy is the culmination of slow-roasted turkey wings and aromatics, capturing the essence of the feast in every luxurious spoonful.

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Prep Time 10 minutes mins

Cook Time 2 hours hrs 25 minutes mins

Chilling Time 1 hour hr

Total Time 3 hours hrs 35 minutes mins

Servings: 2 cups

Course: Side Dish

Ingredients Method

Ingredients

  

The Roasted Stock Foundation

• 2 tablespoons olive oil
• 2 heads garlic, halved
• 2 medium onions, peeled and cut into chunks, about 2 cups
• 4 large carrots, trimmed and cut into chunks, about 2 cups
• 6 celery stalks, cut into pieces, about 2 cups
• 4 large turkey wings, about 3 pounds
• 1 cup white wine
• 1 quart water, plus more as needed

The Starch Slurry & Seasoning

• 2 (or more) tablespoons cornstarch
• 2 tablespoons cold water
• 1 tablespoon kosher salt
• 2 teaspoons coarse black pepper
• 1 teaspoon ground sage

Method

 

The Aromatic Roast

1. Preheat your oven to 450°.
2. Drizzle the olive oil onto a baking sheet with a lip.
3. Add the vegetables and turkey wings to the baking sheet.
4. Roast in the oven for 15 to 20 minutes, then reduce the heat to 350° and roast until the turkey wings are golden brown, about another hour, checking occasionally to make sure that the veggies are not sticking to the baking sheet.
5. You can add water to help loosen everything.

The Stock Reduction

1. Remove the pan from the oven and let cool slightly.
2. Scrape everything into a large pot or Dutch oven and place on the stove. Add wine and simmer over medium heat until most of the liquid cooks away, about 5 minutes. Cover the vegetables and turkey wings with water, about 1 quart.
3. Bring the liquid to a boil over medium-high heat and then reduce the heat to medium-low.
4. Simmer the stock until it reduces by half, about 1 hour.

Clarification & Fat Skimming

1. Pour the stock through a wire mesh colander and into a medium-sized bowl. Use the back of a spoon to push the turkey and veggie pieces into the bottom of the colander to squeeze out all the juices.
2. Place the bowl with the stock in the fridge to chill for at least one hour or up to several days. (You can sift through what remains in the colander and gather enough turkey meat for a couple of yummy hot turkey sandwiches if you like!)
3. Remove the bowl from the fridge.
4. Use a large spoon to skim and discard any thin layer of fat from the top.

The Slurry Thickening

1. Transfer the stock to a saucepan and slowly bring to a boil over medium heat.
2. Whisk together 2 tablespoons cornstarch with 2 tablespoons water.
3. As the stock slowly boils, stir in the cornstarch slurry. The gravy will begin to thicken. You can add as much slurry as you like to get your desired gravy consistency.
4. Reduce the heat to low and let the gravy simmer slowly.
5. Season the gravy with sage, salt, and pepper, adding just a bit at a time and tasting while you stir.