Ingredients

• turkey neck, gizzards, and wing tips

• 1 to 2 tablespoons vegetable oil

• 1 large onion, coarsely chopped

• 1 large carrot, coarsely chopped

• 1 celery rib, coarsely chopped

• ½ cup dry vermouth or white wine

• 3 sprigs fresh thyme

• parsley stems

• 2 large bay leaves

• 1 teaspoon black peppercorns

• 3 quarts store-bought low-sodium chicken broth

• 1 to 2 tablespoons low-sodium soy sauce

• ½ teaspoon Marmite

• 6 tablespoons unsalted butter

• 6 tablespoons all-purpose flour

• Kosher salt, to taste

• freshly ground black pepper, to taste

Instructions

Prepare the Turkey

Chop the turkey neck, gizzards, and wing tips into uniformly sized pieces.

Brown the Turkey

Heat the vegetable oil in a large Dutch oven or stockpot over medium-high heat until shimmering. Add the turkey pieces and brown thoroughly on all sides, allowing a deep brown fond to develop on the bottom of the pot.

Cook the Vegetables

Add the onion, carrot, and celery to the pot. Stir to combine and cook until the onions begin to brown.

Deglaze the Pot

Add the dry vermouth or white wine and deglaze the pot, scraping up the browned bits from the bottom. Continue cooking until the liquid has completely evaporated.

Prepare the Turkey Stock

Add the chicken broth, thyme, parsley stems, soy sauce, Marmite, peppercorns, and bay leaves. Bring to a gentle simmer and cook for 1 hour.

Strain and Defat the Stock

Strain the stock through a fine-mesh strainer. If time permits, refrigerate the stock until the fat solidifies on the surface, making it easier to remove.

Prepare the Roux

In a heavy-bottomed saucepan, melt the butter over medium heat. Once melted, whisk in the flour until smooth. Reduce the heat slightly and cook for 4 to 5 minutes, stirring frequently, to eliminate the raw flour flavor.

Thicken the Gravy

Slowly add the defatted turkey stock to the roux, whisking vigorously to prevent lumps. Once all the stock has been incorporated, allow the gravy to simmer until reduced by approximately one-quarter of its volume.

Season and Serve

Season the gravy with Kosher salt and freshly ground black pepper to taste. Stir to combine and serve warm.