Modes

Ingredients

• reserved turkey bones
• 12 cups cold water
• 1 bay leaf
• 1 Tablespoon vegetable oil
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup diced celery
• 3 Tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups turkey broth
• 1 Tablespoon soy sauce
• Kosher salt to taste
• 1–2 Tablespoons sage leaves, finely cut

Instructions

Making the Turkey Broth (2 Days Prior to Thanksgiving)

Remove wings by cutting through the base joints, then trim off the tips.

Combine the wings, tips, neck, and chopped carcass pieces (2–4 inches each) in a roasting pan.

Wolf Dual Flow Convection Oven: Convection Mode at 425°F. Roast until deep brown, about 40–60 minutes.

Transfer the roasted bones to a heavy-bottomed stockpot or Dutch oven.

Deglaze the roasting pan with 2 cups of water from the 12-cup total, scraping up any browned bits.

Pour the liquid into the pot with the bones. Add the remaining 10 cups of water and 1 bay leaf.

Bring to a boil, then reduce to a simmer for 3–4 hours.

Strain through a fine-mesh sieve and refrigerate until Thursday.

Making the Gravy (Thanksgiving Day)

Heat 1 Tablespoon vegetable oil in a heavy-bottomed saucepan over medium heat.

Add 1 cup diced onion, 1 cup diced carrot, and 1 cup diced celery; sprinkle lightly with salt.

Sweat for 5–7 minutes until vegetables begin to color.

Add 3 Tablespoons unsalted butter and melt until foamy.

Sprinkle 1/4 cup all-purpose flour over the mixture and stir to combine.

Cook for 2–4 minutes, stirring frequently.

Gradually whisk in 4 cups reserved turkey broth and 1 Tablespoon soy sauce.

Bring to a boil, then reduce to a simmer until about 3 cups remain and thickened slightly.

Add 1–2 Tablespoons finely cut sage leaves and season with Kosher salt to taste.