Gravy

Ingredients for Gravy

• 1.6kg turkey wings

• 1 turkey neck (optional)

• 1 chopped large onion

• 1 peeled and chopped large carrot

• 1 chopped celery stalk

• 4 sprigs parsley

• 4 Zweige Thymian

• 12 whole peppercorns

• 1 Lorbeerblatt

• 40g unsalted butter

• 80 ml Weizenmehl

• 1450ml Make-Ahead Turkey Stock

• 240 to 475ml skimmed and strained roast turkey drippings

Great gravy begins with this Make-Ahead Turkey Stock. If you want to make one from scratch, do it now (or anytime, for that matter, since turkey wings are available year-round). In a pinch, store-bought stock will work.

Preheat oven to 232°C. Arrange 1.6kg turkey wings and 1 turkey neck (optional) on a rimmed baking sheet and roast, turning turkey halfway through, until golden brown, about 45 minutes.

Transfer wings and neck to a stockpot. Pour off fat from baking sheet; discard. Pour 475ml water onto baking sheet. Scrape up any browned bits with a wooden spoon. Pour liquid from sheet into pot with turkey. Add 1 chopped large onion, 1 peeled and chopped large carrot, 1 chopped celery stalk, 4 sprigs parsley, 4 sprigs thyme, 12 whole peppercorns, 1 bay leaf, and 2400ml water. Bring to a simmer; reduce heat to low and simmer gently until stock is reduced by at least one-third, about 4 hours.

Strain stock through a fine-mesh sieve into a clean saucepan. If you have more than 1450ml stock, simmer uncovered over medium heat until reduced to 1450ml . Let cool. Pour stock into an airtight container; cover and chill. DO AHEAD: Stock can be made 3 days ahead. Keep chilled. Stock can also be frozen for up to 3 months.

Roux is simply butter or oil cooked with flour. It's used for thickening sauces, and it's what makes this gravy silky-smooth.

Melt 80g unsalted butter in a small skillet over medium heat. Whisk in 40g plain flour. Reduce heat to low; whisk until roux is golden brown, about 2 minutes. DO AHEAD: Roux can be made 2 days ahead. Let cool, cover, and chill.

Browned bits left in the bottom of the pan after roasting the turkey give body, richness, and roasty flavour to the gravy.

Bring 1450ml Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add 240 to 475ml skimmed and strained roast turkey drippings. (If you're short on drippings, skim fat from pan and add 240 to 475ml water. Scrape up browned bits with a wooden spoon; strain liquid into stock.) Season to taste with kosher salt and freshly ground black pepper. Whisk in roux. Reduce heat to low; simmer gently for 5 minutes for gravy to thicken and flavours to meld. You're done!

Haftungsausschluss

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