Sort ingredients
henry.staats
QR Code
Listen
PdfPreheat the oven to 450 degrees F. Put the wings on a baking sheet and roast until well browned about 35 minutes
Transfer the wings to a large pot and add the broth, whole sage leaves, shallots, carrots and celery. Bring to a simmer over high heat, then lower the heat and simmer until reduced by one-third, about 30 minutes. Strain into a large measuring cup (discard the solids); reserve the pot. You should have 6 cups of liquid. If not, add enough water to make 6 cups.
Heat the reserved pot over medium heat and add the butter and chopped sage. When the butter is melted, whisk in the flour and cook, whisking, until the mixture is bubbling and darkened, about 2 minutes. Stream in the reserved turkey liquid while whisking and bring to a simmer. Simmer, whisking occasionally, until thickened, 5 to 8 minutes. Cool the gravy, then refrigerate, covered, up to 3 days.
To serve, reheat the gravy gently on the stovetop, whisking to break up the lumps, or in the microwave, stirring intermittently. Once hot, stir in the vermouth and season with the soy sauce and black pepper. Ready to serve.