HANDBOOK44 NOVEMBER 2020
- Preheat oven to 475°F. Grease a heavy-
duty rimmed baking sheet with 1 table-
spoon oil, using cut sides of garlic heads
to help distribute the oil. Arrange garlic,
onion, carrots, and celery in an even layer
on baking sheet. Toss together turkey
parts and remaining 1 tablespoon oil in a
large bowl, and arrange in an even layer
over vegetable mixture. Roast in pre-
heated oven until turkey begins to brown,
about 20 minutes. - Reduce oven temperature to 350°F.
Roast, without stirring, until wings are
deep golden brown, 50 minutes to 1 hour
and 10 minutes, checking vegetables
every 20 minutes and adding up to^1 / 2 cup
cold water and gently shaking baking
sheet to prevent scorching. - Transfer baking sheet to stovetop.
Place turkey parts in a 6-quart Dutch
oven; add parsley sprigs and bay leaves.
Pour wine over vegetables on baking
sheet, and heat baking sheet over 2 burn-
ers over medium-low. Using a flat wooden
spatula or spoon, scrape up any browned
bits on baking sheet. Push garlic halves
around mixture to help scrape up more of
the browned bits, and gently smash garlic
and vegetables while wine reduces. Cook,
stirring often, until wine mixture has
reduced to about^1 / 4 cup and is thick,
opaque, and sticky, 10 to 12 minutes.
Scrape vegetables and wine mixture into
Dutch oven with turkey parts. Return bak-
ing sheet to 2 burners on stovetop over
medium-high, and pour 1 cup cold water
onto baking sheet. Cook, scraping up any
stubborn browned bits, until baking sheet
is mostly clean and water has reduced
slightly, 2 to 3 minutes. Pour mixture from
baking sheet into Dutch oven.- Add 7 cups cold water to Dutch oven;
bring to a boil over medium-high. Reduce
heat to medium-low; simmer, uncovered,
until liquid has reduced by about half and
turkey begins to fall apart, 1 hour and 30
minutes to 2 hours, pressing down turkey
parts often so they remain submerged. Set
a fine wire-mesh strainer over a medium-
size heatproof bowl. Working in batches,
pour mixture in Dutch oven through
strainer, mashing turkey parts and vegeta-
bles with the back of a spoon to extract as
much of their juices as possible; reserve
liquid (the jus) and solids separately. - Let turkey jus cool at room tempera-
ture 30 minutes. Cover and refrigerate
until congealed, at least 8 hours or up to 4
days. Meanwhile, return strained turkey
parts and vegetables to Dutch oven; add 8
cups cold water. Bring to a boil over
medium-high. Reduce heat to medium-
low; simmer, uncovered, until liquid is
reduced to about 4 cups, about 1 hour.
Strain turkey stock as with turkey jus in
step 4; discard solids. Let turkey stock
cool at room temperature 30 minutes.
Cover and store in refrigerator up to 5
days, reserving for another use (like
dressing or mashed potatoes). - Remove turkey jus from refrigerator.
Scrape congealed turkey fat off top of jus;
reserve for another use, such as frying
potatoes. Transfer jus to a medium sauce-
pan, and bring to a boil over medium. Boil
until reduced to about 3 cups, 8 to 12 min-
utes. Season to taste with salt. - Whisk together cornstarch and remain-
ing 2^1 / 2 tablespoons cold water in a small
heatproof bowl until well dissolved. Whisk
(^1) / 3 cup hot jus into cornstarch mixture.
While constantly whisking the boiling jus
in saucepan, gradually add about half of
cornstarch mixture. Bring to a full boil
over medium, whisking constantly, 30
seconds to 1 minute. For a thicker jus,
continue adding cornstarch mixture,
whisking constantly, until desired consis-
tency is reached, ensuring jus comes to a
full boil after each addition. Serve hot.
—HUNTER LEWIS
MAKE AHEAD Turkey stock can be
refrigerated up to 5 days or frozen up to 2
months. Freeze turkey jus after step 5.
Thaw in refrigerator overnight, and
proceed with step 6.
Really Good Turkey Jus and
Homemade Turkey Stock
ACTIVE 35 MIN; TOTAL 12 HR 20 MIN
MAKES 3 CUPS JUS AND 4 CUPS STOCK
Put this recipe at the top of your Thanksgiv-
ing to-do list. A make-ahead labor of love, it
yields a silky sauce to serve with your
Thanksgiving turkey as well as a hearty
stock and plenty of richly seasoned turkey
fat for upgrading dishes like the Turkey
French Dips on p. 14. Don’t worry about
crowding the sheet pan when roasting the
turkey pieces and vegetables—it helps the
carrots, onion, and celery steam and cook
gently in the flavorful turkey juices.
2 Tbsp. olive oil, divided
2 garlic heads, halved crosswise
1 small yellow onion, roughly
chopped
2 medium carrots, roughly chopped
2 medium celery stalks, roughly
chopped
5 lb. turkey necks and wings
1 6^1 / 2 cups plus 2^1 / 2 Tbsp. cold water,
divided
6 flat-leaf parsley sprigs
2 fresh or dried bay leaves
1 cup (8 oz.) dry white wine
Kosher salt, to taste
21 / 2 Tbsp. cornstarch