Making Gravy With Flour

Real Turkey Gravy with Drippings

Real Turkey Gravy With Drippings

Ingredients

Yield : 4 cups

• 2 tablespoons canola oil
• 2 lb turkey wings
• 1 small onion, chopped
• 2 carrots, chopped
• 1 head of garlic, halved
• 1 teaspoon whole black peppercorns
• 1 dried guajillo chile (optional)
• 2 quarts low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon pimenton de la Vera (sweet smoked Spanish paprika)
• kosher salt
• freshly ground pepper

Method

1. In a large pot, heat the oil
2. Add the turkey wings and cook over moderately high heat until browned all over, 7 to 8 minutes
3. Transfer to the baking sheet and roast covered on low heat for 1 to 2 hours
4. Transfer to a deep baking sheet and roast covered on low heat for 1 to 2 hours
5. Reaheat the unwashed pot then, add the onion, carrots, garlic, peppercorns and chile (if using) to the pot and cook over moderate heat, stirring, until the vegetables are golden, 5 minutes
6. Return all of the turkey to the pot along with any accumulated juices
7. Add 4 cups of water
8. Bring to a boil, cover partially and simmer until the stock is reduced to 5 cups, 1 hour
9. Strain the stock into a large bowl or measuring cup and discard the solids
10. In a large saucepan, melt the butter
11. Whisk in the flour and cook over moderate heat, whisking, until the roux is tan, 3 minutes
12. Add the pimenton and cook, whisking, for 1 minute
13. Whisk in the strained stock and cook over moderate heat, whisking, until thickened, 5 minutes
14. Season the gravy with salt and pepper and serve warm

Make Ahead

1. The gravy can be refrigerated for up to 3 days.

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