Smoky Turkey Gravy

This wonderfully rich gravy is taken up a notch with smoky Spanish paprika and an aromatic guajillo chile. Plus:  More Great Thanksgiving Recipes 

Smoky Turkey Gravy
Photo: © Tara Sgroi
Total Time:
1 hr 45 mins
4 cups


  • 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


  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.

Related Articles