Photo by Alex Lau, Prop Styling by Kalen Kaminski, Food Styling by Susie Theodorou
A make-ahead gravy that doesn’t rely on turkey drippings or a roux. The gravy’s depth of flavor comes from roasted poultry bones and—surprise!—a sprinkle of MSG, which has an umami-to-the-max effect. If you have the backbone from breaking down the turkey into pieces, use it in tandem with the wings.
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- 8–10 servings
- 3 lb. turkey and/or chicken wings, flats and drumettes separated
- 4 Tbsp. extra-virgin olive oil, divided
- 2 heads of garlic, cut in half crosswise
- 2 large shallots, unpeeled, halved
- 1 (4-inch) piece ginger, scrubbed, thickly sliced
- 4 oz. crimini, shiitake, or white button mushrooms, torn into large pieces
- 2 tsp. black peppercorns, lightly crushed
- 6 Tbsp. all-purpose flour
- 4 Tbsp. unsalted butter, room temperature
- ½ cup amontillado sherry
- 6 cups turkey stock or low-sodium chicken broth, warmed
- 2 tsp. sherry vinegar or red wine vinegar
- 1 tsp. MSG
- Kosher salt, freshly ground pepper (optional)
- Preheat oven to 450°F. Toss wings in a large cast-iron skillet with 2 Tbsp. oil until coated. Roast, tossing halfway through, until golden brown and starting to crisp, 25–35 minutes.
- Remove wings from oven and add garlic, shallots, ginger, mushrooms, peppercorns, and remaining 2 Tbsp. oil to pan; toss to coat. Return to oven and roast, tossing halfway through, until wings are deeply browned and crisp and vegetables are browned, 30–40 minutes more.
- Meanwhile, mash together flour and butter in a small bowl with your fingers or a fork until homogenous. Set beurre manié aside.
- Remove skillet from oven and set on stovetop over medium-high heat. Add sherry and cook, stirring and scraping up any browned bits with a wooden spoon, until sherry is almost completely reduced, about 2 minutes.
- Scrape wings and aromatics into a medium pot and add parsley and stock. Bring to a low simmer over medium-high heat. Reduce heat and simmer gently, skimming fat from surface occasionally and turning wings so both sides get a chance to be submerged, until liquid is flavorful, mahogany in color, and reduced by about one-third, 30–40 minutes.
- Fish out wings; discard. Pour mixture through a fine-mesh sieve into a large measuring glass; discard solids. Rinse out pot and pour turkey mixture back in. Bring to a simmer over medium. Whisking constantly, add reserved beurre manié and whisk until completely incorporated. Simmer, whisking often and skimming any foam from surface, until gravy is thick enough to coat a spoon, 6–8 minutes. Remove from heat and whisk in vinegar and MSG. Taste gravy and season with salt and pepper if desired.
- Do Ahead: Gravy (without vinegar and MSG) can be made 5 days ahead. Let cool, then cover and chill. Reheat over medium until simmering, then add vinegar and MSG.
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