Smoky Turkey Gravy

This wonderfully rich gravy is taken up a notch with smoky Spanish paprika and an aromatic guajillo chile.

  • Total Time:
  • Servings: 4 cups

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  • 2 tablespoons canola oil
  • 2 turkey wings
  • 1 turkey neck (optional)
  • 1 pound chicken wings
  • 1 smoked turkey leg
  • 2 smoked 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 pimentón de la Vera (sweet smoked Spanish paprika)
  • Kosher salt
  • Freshly ground pepper

How to make this recipe

  1. In a large pot, heat the oil. Add the turkey wings, turkey neck (if using) and chicken wings and cook over moderately high heat until browned all over, 7 to 8 minutes; transfer to a baking sheet. Add the smoked turkey leg and wings to the pot and cook, turning, until lightly browned, 3 to 4 minutes; transfer to the baking sheet.

  2. 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. Return all of the turkey and chicken to the pot along with any accumulated juices. Stir in the broth and 4 cups of water. Bring to a boil, cover partially and simmer until the stock is smoky and reduced to 5 cups, 1 hour. Strain the stock into a large bowl or measuring cup and discard the solids.

  3. In a large saucepan, melt the butter. Whisk in the flour and cook over moderate heat, whisking, until the roux is tan, 3 minutes. Add the pimentón and cook, whisking, for 1 minute. Whisk in the strained stock and cook over moderate heat, whisking, until thickened, 5 minutes. Season the gravy with salt and pepper and serve warm.

Make Ahead

The gravy can be refrigerated for up to 3 days.

Contributed By Photo © Tara Sgroi Published November 2013

503662 recipes/smoky-turkey-gravy 2013-12-06T23:49:43+00:00 Kay Chun fall|winter|christmas|thanksgiving|sauces-and-condiments|make-ahead|staff-favorite november-2013 recipes,smoky-turkey-gravy 503662

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5

Author Name: Robert Smiley

Review Body: My Heavens, sounds like the gravy would be delicious but who has the time to prepare such a lengthy and complicated gravy. I have never had complaints about my own tried and true version which is simply "add chicken bouillion to the turkey drippings on the bottom of the roaster, making sure to scrape up all the dark parts. Then a little corn starch and you're done.

Date Published: 2016-12-22