1 teaspoon pimentón de la Vera (sweet smoked Spanish paprika)
Freshly ground pepper
How to Make It
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.
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.
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.
The gravy can be refrigerated for up to 3 days.
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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.