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 bones 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 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings: 12 servings

Course: Side Dish

Ingredients Method

Ingredients

  

The Roasted Stock Foundation

• 2 tablespoons olive oil
• 4 large bone-in turkey wings about 3 pounds
• 2 heads garlic halved horizontally
• 2 medium onions peeled and cut into thick chunks
• 4 large carrots trimmed and cut into thick chunks
• 6 celery stalks cut into thick pieces
• 1 cup dry white wine for deglazing
• 1 quart water plus more as needed

The Starch Slurry & Seasoning

• 2 tablespoons cornstarch plus more if desired for thicker consistency
• 1 tablespoon cold water
• 1 tablespoon kosher salt
• 2 teaspoons coarse black pepper
• 1 teaspoon ground sage

Method

 

The Aromatic Roast

1. Preheat the oven to 450°F.
2. Drizzle the 2 tablespoons of olive oil onto a large, rimmed baking sheet.
3. Arrange the turkey wings, halved garlic heads, onion chunks, carrots, and celery evenly across the baking sheet.
4. Roast in the hot oven for 15 to 20 minutes to initiate browning.
5. Reduce the oven temperature to 350°F and continue roasting until the turkey wings are deeply golden brown and the vegetables are caramelized, about 1 hour. (Monitor the pan; if the vegetables begin to burn or stick, add a splash of water to loosen the fond).

The Stock Reduction

1. Remove the baking sheet from the oven and allow it to cool slightly. Transfer the roasted turkey wings, vegetables, and all accumulated pan drippings into a large, heavy-bottomed Dutch oven or stockpot.
2. Place the pot on the stovetop over medium heat. Pour in the 1 cup of dry white wine to completely deglaze the pot, scraping the bottom to lift the intensely flavorful browned bits. Simmer until the wine is almost completely evaporated, about 5 minutes.
3. Pour in 1 quart of water (or enough to just cover the wings and vegetables). Bring the liquid to a rolling boil over medium-high heat.
4. Reduce the heat to medium-low and simmer the stock gently until the liquid is reduced by half and highly concentrated, about 1 hour.

Clarification & Fat Skimming

1. Carefully pour the hot stock through a fine-mesh wire colander into a large glass or ceramic holding bowl. Use the back of a spoon to press the vegetables and turkey meat against the mesh, extracting every drop of liquid and flavor. (Discard the spent solids or reserve the pulled turkey meat for sandwiches).
2. Place the bowl of clarified stock into the refrigerator to chill for at least 1 hour (or overnight).
3. Once chilled, the rendered fat will solidify at the top. Use a large spoon to carefully skim off and discard the thin layer of solid fat, leaving only the pure, collagen-rich stock.

The Slurry Thickening

1. Transfer the skimmed stock into a medium saucepan and slowly bring it to a gentle boil over medium heat.
2. In a small bowl, whisk together the 2 tablespoons of cornstarch and 1 tablespoon of cold water until perfectly smooth (the slurry).
3. As the stock bubbles, slowly stream in the cornstarch slurry while whisking continuously. The gravy will immediately begin to thicken and turn glossy. (If a thicker consistency is desired, whisk in an additional slurry).
4. Reduce the heat to low. Whisk in the ground sage, kosher salt, and coarse black pepper, tasting continuously to adjust the seasoning. Serve piping hot.