Photo: Roasted Turkey Gravy Recipe
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 large, smoked turkey wing or 2 small ones
- 1 medium onion, quartered
- 2 carrots, chopped
- 1 ribs celery, chopped
- 1 head garlic, split through the equator
- 4 stems fresh sage
- 4 sprigs fresh thyme
- 6 parsley stems
- 1 1/2 tablespoons all-purpose flour
- 6 cups chicken stock
- Kosher salt and freshly ground black pepper
Directions
Heat the oven to 400 degrees F.
Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the wing, onion, carrots, celery, garlic, and herbs, and cook for 5 minutes. Place in the oven and roast for 30 minutes. Remove from the oven and place over medium heat. Remove the wing and set aside. Add the flour and let cook for about 1 minute. Add the stock and simmer until it has reduced by about 1/4, about 15 minutes. Strain the sauce and adjust the seasoning with salt and pepper.
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By Peaches09
New York
on December 25, 2012
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Great recipe. Made this twice now and so much easier than rushing around at the last minute and has the same awesome taste. I had trouble finding the turkey wing so instead bought a rotisserie turkey thigh and worked really well. I add some leftover turkey juices before reheating and serving for extra taste and you must make sure the kosher salt is the perfect amount, just keep adding and tasting.
By polarbi1
dnever, 44
on November 23, 2012
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Great Gravy--Make it every year. Did anyone notice though that the recipe on the show is different than the one listed. Tyler makes his own turkey stock and then adds it to the Roux mixture he has made, which is not in the above recipe either. Has anyone tried this method instead of the chicken stock method??
By 4thefoodies
on November 19, 2012
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I use the recipe to make my stock, using last years carcas. Also reserve the pad drippings from last years bird. This way, you can remove all of the fat from the drippings, and add it in when making the gravy. I make mine the weekend before.
So, double the ingredients, except for the garlic. Only use half of a head. Roast as indicated, add in water, broth or half and half, simmer, strain. Make a roux and using your fresh roasted stock, the fat removed pan drippings from last year, make the perfect gravy, that morning, ahead of time.
You should haved about a gallon or so of perfectly seasoned, reduced fat, golden gravy.
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