Smoked-Turkey Gravy
This recipe creates a rich, smoky gravy by simmering smoked turkey parts and vegetables with fresh turkey pieces to make a flavorful stock base. The stock is then strained, defatted, and thickened with flour, resulting in a deeply savory accompaniment perfect for roasted turkey or other dishes.
Equipment
- 1 Large Stockpot For simmering stock
- 1 Fine-mesh Sieve For straining stock
- 1 Fat separator (optional) For removing excess fat from stock
- 1 Saucepan For finishing the gravy
- 1 Whisk For thickening gravy
Ingredients
Main
- Turkey neck and giblets reserved from Smoked Turkey recipe
- 3 pounds fresh or frozen turkey pieces necks, wings, backs, or 3 pounds fresh or frozen chicken wings and backs (thawed if frozen)
- 2 medium carrots halved lengthwise
- 1 medium yellow onion quartered
- 1 small piece celery about 4 inches long
- 1 small fresh or dried bay leaf
- 6 cups Easy Homemade Turkey Stock or store-bought chicken or turkey broth, or water, or a combination
- ½ cup dry white wine or water
- 2 to 3 tablespoons all-purpose flour or 1 to 2 tablespoons Wondra flour
- Kosher salt we use Diamond Crystal and freshly ground pepper
Instructions
- Combine turkey neck, giblets, turkey pieces (or chicken), carrots, onion, celery, bay leaf, and stock/broth/water in a large stockpot.
- Bring the mixture to a boil, then immediately reduce heat to a gentle simmer.
- Skim off any foam or impurities that rise to the surface during the initial simmering.
- Cover partially and continue to simmer gently for at least 2 hours, or until the stock is rich and flavorful.
- Carefully strain the stock through a fine-mesh sieve set over a clean bowl, discarding all solids.
- Allow the stock to settle briefly, then skim off any excess fat from the surface (or use a fat separator).
- In a saucepan, whisk together the flour with a small amount of the defatted stock or cold water to create a smooth slurry.
- Heat the remaining defatted stock in the saucepan over medium heat.
- Gradually whisk the flour slurry into the hot stock, ensuring no lumps form, and bring to a simmer.
- Simmer, whisking occasionally, until the gravy thickens to your desired consistency, then season generously with salt and pepper.
Notes
Using smoked turkey parts adds a depth of flavor distinct from regular gravy. Ensure you simmer the stock for a sufficient time (at least 2 hours) to extract maximum flavor from the bones and vegetables. Skimming the fat is crucial for a clean, ungreasy gravy; a fat separator simplifies this. When thickening, ensure your flour slurry or roux is lump-free before whisking into the hot stock. Simmer gently after thickening to cook out the raw flour taste. Season progressively; the stock concentration affects final saltiness.