Tell me about your Turkey Gravy from pan drippings

seperate the drippings from the grease.
put the strained drippings in a pot.
build a light roux with the grease and some flour.
whisk together, add some stock if needed.
add some vermouth or sherry or marsala.
season and serve

One of the people that comes to Thanksgiving brings the turkey gravy from Langensteins. So I use the drippings to put in the stock I make for the turkey gumbo. Since I brine the turkey the drippings are usually salty.

If one were frying a whole turkey but still wanted some gravy, could it be done with like some wings?

Oven roast a pile of wings to get some drippings...would it make enough?

If one is just after drippings, could you render a pot full of wings like one does to get beef tallow or extract the grease from bacon?

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If one were frying a whole turkey but still wanted some gravy, could it be done with like some wings?

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Bon Appetit released a badass gravy recipe this year that is made from wings and tips in the oven. They stressed how important it is to not skip the MSG.

The video is on their TV app or website. Its much easier than it sounds.

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Why-Is-It-So-Good Gravy

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NGREDIENTS
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" 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
Handful of parsley or parsley stems
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)
RECIPE PREPARATION
Preheat oven to 450°. 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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Got mine rolling. Browned wings and mirepoix.

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I'm using the spice blend from the Turkey test from Bon Appetite as well.

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They did a really good job with their Thanksgiving series on the channel/app this year.. and of course all of those recipes are in the magazine too.

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I'm using the spice blend from the Turkey test from Bon Appetite as well.

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I just mixed mine up

It smells (and tastes) fantastic. Two day dry brine engaged.

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I’ve had a very hard time making a tasty gravy from a smoked bird. The oven roasted drippings make the best gravy.

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Since I brine the turkey the drippings are usually salty.

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Uh oh.

I'm going to brine and smoke my turkey and had planned to catch some drippings for a gravy but I already had concerns about it being too smoky/salty. My plan was to catch the drippings in a pan with some unsalted chicken stock and then mix that in with a roux. Sounds like I may need to reconsider.

It turned out great, and I haven’t added the MSG or vinegar yet. Yield was about 2 1/2 cups of gravy. Very smooth and rich.