Make the stock
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Preheat the oven to 425°F. In a flameproof roasting pan, rub the turkey wings and necks with the olive oil. Season with salt and pepper. Roast for about 45 minutes, until golden brown, stirring halfway through. Transfer the turkey wings and necks to a large pot. Scrape the pan drippings into a heatproof bowl, cover, and refrigerate (to use for the gravy).
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Set the roasting pan over moderate heat and add the wine. Cook, stirring to release the browned bits in the pan, until the wine is reduced by half, about 2 minutes. Scrape the liquid into the pot and add the celery, onion, carrot, thyme, and 8 quarts of water. Bring to a simmer, skimming off any foam as it rises to the surface. Cook over moderate heat until reduced by half, about 2 hours. Strain the stock into a large heatproof bowl and cool to room temperature.
Make the gravy
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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.
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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.
About this 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 (not-so) 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
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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
Bourdain’s turkey stock recipe calls for two turkeys (one “business turkey” for eating and one “stunt turkey” for show) and yields 4 quarts of turkey stock. For the gravy, you’ll only need 3 quarts. Reserve the remaining stock for use in another dish.
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 stock can be refrigerated for four days or frozen for up to one month. The gravy can be refrigerated for three days or frozen for up to one month.