We’re really getting into the meat of this holiday cook-along now! The thing to think about with gravy is developing ways to build a deeper flavor profile. Here’s how I do it: buy a separate set of wings and legs, and bake them in the oven to a dark brown. Then make a quick stock to use as the basis for the gravy, lightly brown a roux, and add a couple tablespoons of sherry after things have thickened up. You can make this a day ahead and just warm it up when the turkey and dressing come out of the oven.
Turkey Gravy Recipe (8 servings)
One package of turkey wings and drumsticks
3 c. water
2 T. butter
2 T. flour
2 T. sherry
Wash the wings and drumsticks. Bake them at 375 on a greased cookie sheet until they are a dark brown. Take them out of the oven, and add them to a saucepan with the water.
Simmer for an hour until the liquid is reduced to about two cups. Keep warm.
In a second saucepan, melt the butter and whisk in the flour. Cook over medium until it is reaches light brown.
Whisk in the stock, one-third at a time.
Continue to whisk as it thickens, and add the sherry.
Keep warm (hot) until ready to serve!