Turkey Gravy

Based on Bon Appétit Good Gravy 

• 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

• 1 onion, unpeeled, halved

• 1 4" piece ginger, thickly sliced

• 4 oz. white mushrooms, torn into large pieces

• 2 tsp. black peppercorns, lightly crushed

• 6 Tbsp. all-purpose flour

• 4 Tbsp. unsalted butter, room temperature

• 1/4 cup water
• 3Tbs apple juice
• 1.5 tsp tablespoons apple cider vinegar
• 1/8 teaspoon soy sauce

• Handful of parsley or parsley stems

• 6 cups turkey stock or low-sodium chicken broth, warmed

• 2 tsp. red wine vinegar

• 1 tsp. MSG

• Kosher salt, freshly ground pepper (optional)

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, make a buerre manié by mashing together flour and butter in a small bowl with your fingers/fork until homogenous. Set aside.

Remove skillet from oven and set on stovetop over medium-high heat. Combine 1/2 cup water, 1/3 cup apple juice, 3 tablespoons apple cider vinegar, and 1/4 teaspoon soy sauce and use in place of 1/2 c sherry (because I never have that) 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.
x

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.