Smoky Turkey Gravy

• 2 tablespoons canola oil
• 2 turkey wings
• 1 turkey neck (optional)
• 1 pound chicken wings
• 1 smoked turkey leg
• 2 smoked turkey wings
• 1 small onion, chopped
• 2 carrots, chopped
• 1 head of garlic, halved
• 1 teaspoon whole black peppercorns
• 1 dried guajillo chile (optional)
• 2 quarts low-sodium chicken broth
• 2 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 teaspoon pimenton de la Vera (sweet smoked Spanish paprika)
• Kosher salt
• Freshly ground pepper

1. In a large pot, heat the oil.
2. 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.
3. 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.
4. 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.
5. Return all of the turkey and chicken to the pot along with any accumulated juices.
6. Stir in the broth and 4 cups of water.
7. Bring to a boil, cover partially and simmer until the stock is smoky and reduced to 5 cups, 1 hour.
8. Strain the stock into a large bowl or measuring cup and discard the solids.
9. In a large saucepan, melt the butter.
10. Whisk in the flour and cook over moderate heat, whisking, until the roux is tan, 3 minutes.
11. Add the pimenton and cook, whisking, for 1 minute.
12. Whisk in the strained stock and cook over moderate heat, whisking, until thickened, 5 minutes.
13. Season the gravy with salt and pepper and serve warm.

canola oil, turkey, turkey, chicken, turkey, turkey, onion, carrots, garlic, whole black peppercorns, guajillo chile, chicken broth, unsalted butter, allpurpose, paprika, kosher salt, freshly ground pepper

Taken from www.foodandwine.com/recipes/smoky-turkey-gravy (may not work)