Rich Roasted Turkey Gravy Recipe – There are many ways to make gravy, I’ve probably put it together dozens of times, myself. A little stock, a little seasoning, some thickening agent, and you can call it a gravy. With this recipe, I’ve learned that there are gravies, and then their are gravies. This Rich Roasted Turkey Gravy Recipe qualifies as the latter. Like the turkey from which some of it was make, this is the best gravy I’ve ever tasted.
Rich Roasted Turkey Gravy Recipe
If you’re looking for a fast, 15 minute gravy formula, this recipe is not for you. If you are making a special dinner featuring a roasted turkey, then this Rich Roasted Turkey Gravy Recipe will put your meal directly over the top. Gravy can improve everything else around it but only if it’s good.
This Rich Roasted Turkey Gravy Recipe starts with a roasted turkey stock. Turkey parts such as the neck, wings, legs, giblets and such, are roasted in a shallow pan with savory additives.
Carrots, onions, celery and some fresh herbs are thrown into the mix. This stock can be made a few days ahead to save you some work on the day of the big meal. It can even be frozen until you’re ready to complete the process.
Take the time to cook the raw taste out of the flour for fuller flavor and the most gorgeous mahogany color. Adding cold stock to warm roux means a trip to lump city. For smooth gravy bliss, heat your stock—as well as your reserved turkey drippings— before you add them to the pan. As always, remember to use quality ingredients. The proof will be in the pudding, or in this case gravy. I hope you try this Rich Roasted Turkey Gravy Recipe, it knocked my socks off and I’m certain you will have a similar experience! -Dan
Never Miss Another Platter Talk Recipe
- Turkey neck, back, if spatchcocked, and giblets
- 5 pounds bone-in turkey or chicken wings
- 2 medium onions, quartered
- 4 large carrots, peeled, cut into 1" pieces
- 4 celery stalks, cut into 1" pieces
- 1 head garlic, halved crosswise
- 3 tablespoons vegetable oil
- Kosher salt, freshly ground pepper
- 4 sprigs thyme
- 2 bay leaves
- 2 teaspoons black peppercorns
- 3½ cups Roasted Turkey Stock warmed
- ½ cup dry white wine, brown ale, Port, or apple cider
- ½ cup all-purpose flour
- 1-2 teaspoons apple cider vinegar
- 1 tablespoon soy sauce, brown ale, or Port (optional)
- Some chopped fresh herbs (such as thyme or parsley; optional)
- Kosher salt, freshly ground pepper
- freshly ground pepper
- Preheat oven to 450°. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and toss to coat. Roast, turning once, until vegetables are soft and caramelized (they should stick slightly to pans), 45–50 minutes.
- Transfer to a large pot and add thyme, bay leaves, peppercorns, and 16 cups water. Pour ¼ cup water into each baking sheet, scraping up any browned bits; add to pot. Bring to a simmer and cook until stock is deep golden brown and reduced to about 12 cups, about 1½ hours. Strain into containers. Let cool; cover and chill.
- Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving ¼ cup. Add drippings to stock.
- Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.
- Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.