Turkey Gravy 2.0
In Thanksgivings-past, gravy has always seemed to lack a flavor profile to stand up to the all-star turkey and its accompaniments. Its pale yellow color and glistening sheen always seemed underwhelming. Even when sautéing turkey necks in a mirepoix and adding turkey drippings to build flavor, it never felt there was enough to squeeze out of the turkey being served to create a flavorful gravy. To create a rich gravy I launched a whole other interaction with turkey to upgrade this version.
It starts off with using separate turkey thighs to build and infuse flavor in a combination of roasting and boiling to create a rich broth. Then starting with a roux the broth is slowly thickened to a rich and silky consistency and then rounded out with Marsala. This whole process is also relatively hands off and the gravy can (and preferably should) be made days in advance.
Ingredients
6 turkey thighs (will do triple duty to make taquitos – see separate blog) 5 carrots coarsely chopped 1 head garlic cut in half 2 onions peeled and coarsely chopped 1 cup dry white wine 12 cups low sodium turkey stock Butter and flour as needed for the roux Marsala wine
Step 1
Set the oven to 450 degrees.
Chop vegetables and combine with turkey thighs in a heavy roasting pan and spay with vegetable oil and toss.
Roast in oven about 1 ½ hours stirring occasionally until turkey is well browned and vegetables are charred.
Step 2
Remove pan from oven and deglaze with one cup of the turkey stock; scraping up all the browned bits.
Transfer mixture to a large stock pot, add the turkey broth and bring to a boil.
Simmer gently for about 1 ½ hours.
Step 3
Strain liquid into a large bowl through a wire mesh strainer pressing on the solids to release all the flavor.
Let broth come to room temperature, cover and refrigerate overnight.
Remove from refrigerator the next day and skim of all the fat that will have congealed and place in a separate container.
NOTE: If it’s Turkey Day at this stage proceed with Step 4 or freeze the broth and turkey fat and remove from freezer 24 hours before finishing the gravy in step 4.
Step 4
Add turkey fat (and butter as needed) to a large sauce pan.
Add flour and stir constantly to make a thick roux until copper on color.
Slowly whisk in both and bring to a boil.
Reduce heat and let simmer for 20 minutes until thickened.
Finish by adding ½ cup of Marsala wine and continue simmering for 10 minutes.
Step 5 – Enjoy!
Trouble Shooting
If the gravy hasn’t thickened, you can mix arrow root or corn starch with cold water or any non-dairy liquid to create a slurry and then whisk into gravy to thicken as needed.