Ingredients Condiments Meat Sauces Gravy Smoky Turkey Gravy 1 Review This wonderfully rich gravy is taken up a notch with smoky Spanish paprika and an aromatic guajillo chile. Plus: More Great Thanksgiving Recipes By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on September 16, 2016 Print Rate It Share Share Tweet Pin Email Photo: © Tara Sgroi Total Time: 1 hr 45 mins Yield: 4 cups Ingredients 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 Directions 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. Make Ahead The gravy can be refrigerated for up to 3 days. Rate it Print