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Thanksgiving

Thanksgiving 2018, Thanksgiving 2017

Stock
2 pounds turkey wings
5 tablespoons extra-virgin olive oil
1 medium onion, halved
4 carrots, chopped
1 head garlic, smashed
1/2 bunch fresh sage
1/2 bunch fresh thyme
8 black peppercorns

Giblets
one onion rough chopped
1 large carrot rough chopped
1 celery stalk rough chopped
2 cloves garlic rough chopped
Giblets
8-12 peppercorns
1/2 cup white wine
water (to cover)

For Gravy
2 tablespoons unsalted butter
1/4 cup all-purpose flour
Kosher salt and freshly ground black pepper

Optional
actual drippings and cooked giblets
Gravy Master
Red wine
Lemon Pepper
Granulated Garlic
Wondra

Note: if you use store bought chicken stock, make sure its low sodium.

For the stock base

Heat the oven to 400 degrees F.

Put the turkey wings* into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer at least 2 hours (the longer the better, you can add additional liquid). Strain out the solids and discard. Use a gravy separator with the liquid to remove any fat. You can store till needed, it should thicken when chilled to a gelatinous state.

For Giblets
In a sauce pan add the giblets, peppercorns, rough chopped onion, garlic, carrot and celery, Add a 1/2 cup of white wine, and add water to cover. Bring to a boil and then lower to simmer and cook for an hour. Let cool removed giblets and fine chop (remove any sinewy pieces).

To make the gravy
In a roast pan. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes. Add some red wine and gravy master to taste. To get additional flavor add a sage leaf or two and Rosemary sprig. and cook for a few more minutes.

If you are doing giblet/drippings, take the pan from the turkey and deglaze with some red wine. Pour into a separator and then add the non fat portion to the existing base. Add the giblets. and cook till thickened. You can add Wondra flour to speed the thickening.

Season with garlic, black pepper, lemon pepper, Gravy Master and wine. Work with small adjustments until you get the desired flavor. If the gravy over thickens, you can add turkey/chicken stock to thin.


Excellent