![Smoky Turkey Gravy](https://cdn.statically.io/img/www.foodandwine.com/thmb/c0vdVNATkanP90kYGatzhTr6kfM=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201311-xl-smoky-turkey-gravy-8d9dc5b20c5148c3b16c61cc8d64121a.jpg)
Ingredients
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2 tablespoons canola oil
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2 turkey wings
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1 turkey neck (optional)
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1 pound chicken wings
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1 smoked turkey leg
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2 smoked turkey wings
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1 small onion, chopped
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2 carrots, chopped
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1 head of garlic, halved
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1 teaspoon whole black peppercorns
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1 dried guajillo chile (optional)
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2 quarts low-sodium chicken broth
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2 tablespoons unsalted butter
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1/4 cup all-purpose flour
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1 teaspoon pimentón de la Vera (sweet smoked Spanish paprika)
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Kosher salt
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Freshly ground pepper
Directions
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In a large pot, heat the oil. Add the turkey wings, turkey neck (if using) and chicken wings and cook over moderately high heat until browned all over, 7 to 8 minutes; transfer to a baking sheet. Add the smoked turkey leg and wings to the pot and cook, turning, until lightly browned, 3 to 4 minutes; transfer to the baking sheet.
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Add the onion, carrots, garlic, peppercorns and chile (if using) to the pot and cook over moderate heat, stirring, until the vegetables are golden, 5 minutes. Return all of the turkey and chicken to the pot along with any accumulated juices. Stir in the broth and 4 cups of water. Bring to a boil, cover partially and simmer until the stock is smoky and reduced to 5 cups, 1 hour. Strain the stock into a large bowl or measuring cup and discard the solids.
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In a large saucepan, melt the butter. Whisk in the flour and cook over moderate heat, whisking, until the roux is tan, 3 minutes. Add the pimentón and cook, whisking, for 1 minute. Whisk in the strained stock and cook over moderate heat, whisking, until thickened, 5 minutes. Season the gravy with salt and pepper and serve warm.
Make Ahead
The gravy can be refrigerated for up to 3 days.