Turkey Gravy and Sweet Potato Mash
Source: John Fink, The Whole Beast
This recipe was demonstrated for CUESA’s Market to Table program on November 12, 2016.
2 turkey backs
1 turkey neck
2 turkey wings
2 tablespoons neutral oil (like canola or vegetable)
2 medium-sized carrots, diced
1 medium onion, diced
3 ribs celery, diced
15 black peppercorns
1 bay leaf
2 sage leaves
1 bunch parsley stems
3-4 slices or 1 ounce dried porcini (optional)
½ cup butter
½ cup flour
Turkey stock (see above)
Roux (see above)
2 sage leaves
1 sprig thyme
1 Meyer lemon
Sautéed Porcini Mushrooms (Optional)
2 tablespoons butter
8 to 16 ounces fresh porcini mushrooms, sliced
Salt and pepper
To make the stock: Roast the turkey parts in a 400°F oven or hot-smoke until skin is caramelized, about 45-60 minutes. In a stock pot, heat the oil over medium-high heat. Add the diced carrots, onion, and celery and cook until slightly browned. Add the roasted turkey parts, peppercorns, bay leaf, 2 of the sage leaves, parsley stems, and dried porcini (if desired) to the pot. Cover the ingredients with cold water and simmer for 4-6 hours, then strain the liquid.
To make the roux: in a medium sauce pan over medium heat, melt the butter, then add the flour to the pan, stirring to combine. Continue cooking the mixture over medium heat until light tan.
To make the gravy: in a large saucepan over medium-high heat, bring the strained stock up to a boil and add the remaining 2 sage leaves and the thyme. Slowly whisk in the roux until there are no lumps. Reduce the heat and simmer until it reaches the desired consistency. Taste for seasoning, then strain the mixture through a fine (chinois) strainer. Add fresh squeezed Meyer lemon juice, salt, and pepper to taste.
To prepare the sautéed porcini mushrooms (optional): Over medium-high heat in a sauté pan large enough to hold the mushrooms in a single layer, melt 2 tablespoons of butter. Add the mushrooms and season with a pinch each of salt and freshly ground black pepper. Cook the mushrooms, stirring occasionally, until light brown in color, approximately 2-3 minutes.
Add the porcini mushrooms to the gravy, if desired, before serving. Serve the gravy over sliced roast turkey with a side of sweet potato mash.
Sweet Potato Mash
3 large sweet potatoes (Satsuma variety preferred)
1 cup heavy cream
1 cup butter
Peel and slice the sweet potatoes into 1-inch-thick slices. In a medium saucepan over medium-high heat, cover the sliced potatoes in cold water, add 1 teaspoon salt, and bring to a boil. Reduce heat and simmer until fork tender. Strain the water and pass the potatoes through a food mill or purée in a food processor. Place the sweet potato purée into a large mixing bowl. In a medium saucepan over medium heat, add the cream and butter; melt the butter and stir to combine. Add the cream and butter mixture to the sweet potato purée, stirring until thoroughly combined. Add salt and pepper to taste.
Photo by Victoria Chin.