Rich Roasted Turkey Gravy

• Meat

  • 1 Turkey neck
  • 5 lbs Turkey or chicken wings, bone-in
  • 3 1/2 cups Turkey stock, Roasted

• Produce

  • 2 Bay leaves
  • 4 Carrots, peeled, cut into 1" pieces, large
  • 4 Celery stalks, cut into 1" pieces
  • 1 head Garlic
  • 2 Onions, medium
  • 4 sprigs Thyme

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 2 Kosher salt
  • 1 Pepper, freshly ground
  • 2 tsp Peppercorns, black

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 3 tbsp Vegetable oil

• Beer, Wine & Liquor

  • 1/2 cup White wine, dry

• Other

  • Some chopped fresh herbs (such as thyme or parsley; optional

Found on plattertalk.com

Description

Ingredients

• Turkey neck, back, if spatchcocked, and giblets
• 5 pounds bone-in turkey or chicken wings
• 2 medium onions, quartered
• 4 large carrots, peeled, cut into 1 pieces
• 4 celery stalks, cut into 1 pieces
• 1 head garlic, halved crosswise
• 3 tablespoons vegetable oil
• Kosher salt, freshly ground pepper
• 4 sprigs thyme
• 2 bay leaves
• 2 teaspoons black peppercorns
• 3½ cups Roasted Turkey Stock warmed
• ½ cup dry white wine, brown ale, Port, or apple cider
• ½ cup all-purpose flour
• 1-2 teaspoons apple cider vinegar
• 1 tablespoon soy sauce, brown ale, or Port (optional)
• Some chopped fresh herbs (such as thyme or parsley; optional)
• Kosher salt, freshly ground pepper
• freshly ground pepper

Directions

• Preheat oven to 450°. Divide turkey parts, onions, carrots, celery, and garlic between 2 rimmed baking sheets. Drizzle with oil, season with salt and pepper, and toss to coat. Roast, turning once, until vegetables are soft and caramelized (they should stick slightly to pans), 45–50 minutes.
• Transfer to a large pot and add thyme, bay leaves, peppercorns, and 16 cups water. Pour ¼ cup water into each baking sheet, scraping up any browned bits; add to pot. Bring to a simmer and cook until stock is deep golden brown and reduced to about 12 cups, about 1½ hours. Strain into containers. Let cool; cover and chill.
• Carefully lift the turkey roasting pan and strain drippings into a small bowl or measuring cup; discard solids. Skim fat from surface, reserving ¼ cup. Add drippings to stock.
• Set roasting pan over 2 burners set to medium-high heat. Add wine and cook, scraping up any brown bits, until almost evaporated, about 2 minutes. Reduce heat to medium and whisk in flour and reserved fat. Cook, whisking, until roux is deep golden brown, about 5 minutes.
• Whisking, gradually ladle stock mixture into roux and simmer (still whisking!) until thickened; add vinegar. Strain into a medium saucepan if you prefer a smooth texture. Stir in soy sauce and/or herbs, if using; season with salt and pepper. Keep warm until ready to serve.