Turkey Gravy Recipe (with Video)

Preparation of Turkey and Stock
1. Preheat oven to 400 F.
2. Add the turkey wings, carrots, onion, celery and olive oil to a roasting pan and mix to coat with oil.
3. Bake for 15-20 minutes or until the turkey wings are a deep golden brown.
4. Transfer the turkey, veggies and rest of the stock ingredients to a large pot and set the roasting pan to the side (do not wash it yet!).
5. Fill the pot with cold water until it just covers the other ingredients.
6. Bring to a very slow simmer for 3-4 hours, occasionally skimming scum from the top, and then strain through a fine mesh sieve lined with a cheesecloth (REMEMBER TO NOT POUR YOUR STOCK DOWN THE DRAIN).
7. While the stock is simmering, place the roasting pan on the stove (only if it is stove safe) over medium heat and deglaze the pan with the red wine, scraping off all of the fond. Pour the wine into a bowl or container and set aside/refrigerate until ready to make the gravy. If your roasting pan is not stove safe, skip this step and add the wine at step 10.
Preparation of Gravy
1. For the gravy, add the butter to a large saucepan and melt over medium low heat. When the butter begins to foam, add the flour and whisk until smooth. Cook the flour for 2-3 minutes or until it starts to turn a very very light golden color.
2. Add the stock about ½ cup at a time while whisking constantly to incorporate the stock without forming clumps.
3. When all of the stock has been added, add the deglazing wine, shallot, and sage and simmer for 10-15 minutes adding a couple tablespoons of water if the gravy starts to become too thick.
4. Add the fish sauce, soy sauce, vinegar and salt and pepper to taste.
5. If making on Thanksgiving with a roasted turkey, add ¼ C of the non-fatty turkey drippings for bonus flavor.
6. Remove the sage and shallot.
7. Refrigerate for up to 5 days or freeze up to 6 months.