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Smoky Turkey Gravy
© Tara Sgroi

Smoky Turkey Gravy

  • SERVINGS: 4 cups

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

  1. 2 tablespoons canola oil
  2. 2 turkey wings
  3. 1 turkey neck (optional)
  4. 1 pound chicken wings
  5. 1 smoked turkey leg
  6. 2 smoked turkey wings
  7. 1 small onion, chopped
  8. 2 carrots, chopped
  9. 1 head of garlic, halved
  10. 1 teaspoon whole black peppercorns
  11. 1 dried guajillo chile (optional)
  12. 2 quarts low-sodium chicken broth
  13. 2 tablespoons unsalted butter
  14. 1/4 cup all-purpose flour
  15. 1 teaspoon pimentón de la Vera (sweet smoked Spanish paprika)
  16. Kosher salt
  17. Freshly ground pepper
  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.


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