Food Recipes Sauces, Condiments and Preserves Gravy Anthony Bourdain's Turkey Gravy 4.2 (5) 5 Reviews This deeply savory gravy can be made beforehand, so there’s no fussing when everyone's mingling at the dinner table. By Anthony Bourdain Anthony Bourdain Anthony Bourdain was a prolific chef, author, and television personality who shared world cultures, customs, and cuisines through his numerous travel series and various books. Food & Wine's Editorial Guidelines Updated on October 10, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: © Bobby Fisher Active Time: 15 mins Total Time: 1 hr Yield: 6 cups Jump to recipe Turkey gravy can be an afterthought when it comes to the bird, stuffing, mashed potatoes, and other main attractions at the Thanksgiving and fall dinner tables. But the glory of this one little sauce is that, when done right, it enhances all those dishes on your table, from the turkey to the sides. A proper gravy, made with real pan drippings and a from-scratch roux, should be nearly drinkable, it's so good. Anthony Bourdain's turkey gravy recipe hits that spot for us. Anthony Bourdain's turkey gravy is made with robust ingredients like bold dry red wine, umami-rich fish sauce, and Worcestershire sauce. These well-chosen ingredients balance the tastes in each ladleful. Though you can make this gravy the day of, it's a great pick for making ahead of time. You can make your own turkey stock and drippings with turkey pieces days in advance and prepare the gravy up to three days before the feast. Frequently Asked Questions What can I substitute for the homemade turkey stock and drippings? The homemade stock and pan drippings are integral to this gravy's rich, meaty flavor. If you just can't pull it together in time, however, you can still use the recipe and swap in a high-quality premade turkey stock. For the drippings, you could sub in bacon drippings, melted butter, or a mixture of melted butter and robust olive oil. Notes from the Food & Wine Test Kitchen This turkey gravy recipe utilizes a homemade roux as the thickener of the gravy. Some recipes use cornstarch to do the job, and while that works well to thicken, cornstarch doesn't add anything to the flavor profile of a gravy. A roux, on the other hand, thickens while also providing a rich base of flavor coming from the butter and flour cooking together. You can make a pale roux that's light and subtle or a slow-cooked roux that becomes caramelized and amber-colored, adding robust, sweet, browned-butter flavors. Make ahead The gravy can be refrigerated for 3 days or frozen for up to 1 month. Cook Mode (Keep screen awake) Ingredients 3 quarts Turkey Stock 2 cups dry red wine 2 shallots, coarsely chopped 1 stick unsalted butter 1/2 cup all-purpose flour 1/4 cup reserved turkey pan drippings 1 teaspoon Asian fish sauce, plus more for seasoning 1/4 teaspoon Worcestershire sauce, plus more for seasoning Kosher salt Freshly ground black pepper Directions In a large saucepan, combine the turkey stock, wine, and shallots; bring to a simmer. Cook over moderate heat, stirring occasionally, until reduced by half, about 45 minutes. Strain the stock into a large bowl. Wipe out the saucepan. Melt the butter in the saucepan. Add the flour, and cook over moderate heat, whisking often, until deep golden, 4 to 5 minutes. Whisk in the strained stock and the reserved turkey pan drippings, and bring to a simmer. Cook over moderately high heat, whisking occasionally, until the gravy is thickened, about 5 minutes. Stir in the fish sauce and Worcestershire sauce, and season with salt and pepper. Add more fish sauce and Worcestershire sauce to taste. Serve hot. Originally appeared: November 2016 Rate It Print