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New World Spice and Tea Trader

Rich Roasted Turkey Gravy Recipe

Ingredients

Scale

Roasted Turkey Stock

Turkey Neck, Wing Tips, Giblets, and Back, if spatchcocked

5 lb Bone-In Turkey or Chicken Wings

2 Medium Onions, quartered

4 Pieces Large Carrots, peeled & cut into 1”

4 Pieces Celery Stalks, cut into 1”

1 Head Garlic, halved crosswise

3 tsp Vegetable Oil

Kosher Salt

Freshly Ground Pepper

2 TBS Zipp Zapp Zopp, divided

2 tsp Wacky Pepper, divided

For The Gravy

3 ½ Cups Roasted Turkey Stock, warmed

½ Cup Dry White Wine, brown ale, or Port

½ Cup All-Purpose Flour

1–2 tsp Apple Infused Balsamic Vinegar

1 TBS Soy Sauce

1 tsp Zipp Zapp Zopp

Kosher Salt

Freshly Ground Pepper

Instructions

For the Roasted Turkey Stock

  1. Preheat oven to 450°F.
  2. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed baking sheets. Drizzle with oil, season with 1 tsp each Zipp Zapp Zopp and pepper, and toss to coat. Roast, turning once, until vegetables are soft and caramelized (they should stick slightly to pans), 45–50 minutes.
  3. Transfer to a large pot and add remaining Zipp Zapp Zopp and Wacky Pepper 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 1 ½ hours. Strain into containers. Let cool; cover and chill.

For The Gravy

  1. 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.
  2. 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.
  3. 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, season with salt and pepper. Keep warm until ready to serve.