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Master Turkey Gravy

A masterclass in fundamental stock reduction and starch thickening. By deeply roasting turkey wings and aromatics to force a Maillard reaction, this method yields a profoundly rich, collagen-heavy foundational stock that is tempered with a cornstarch slurry for a flawlessly glossy, velvety gravy.
Print Recipe
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
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.