Hello there friends, today I am going to share with you a different kind of Thanksgiving Turkey Gravy. It has a beautiful Mahogany color filled with Black Cherry and of course sage flavors. If you have made my last two Gravys I recommend trying this one next. It is a little out there, and includes a touch of Port Wine and Cognac, but not too far from the originals. Absolutely delicious!
1tablespoonExtra Virgin Olive Oil, The Chef used his Butter Olive Oil
6Turkey necks and giblets, legs, wings or turkey part
1or 2 large Onions roughly chopped
For the Gravy:
1tablespoonButter Olive Oil
1large Onion minced
2or 3 Shallots chopped into 4 to 5 pieces
8 to 10Garlic Cloves not chopped
¼cupSage finely chopped
2tablespoonsThyme finely chopped
¾cupRuby Port Wine (optional)
¼cupSoy Sauce
1cupBlack Pitted Cherries in sweet syrup
Flour to thicken or a cooked Roux if you have it
2ouncesCognac (optional)
Cornstarch diluted in water if needed at the end
2 to 3ouncesSweet Butter (optional)
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Recipe Instructions
Preheat Oven to 450°F / 230°C
Roast the Bones:
In a large frying pan or a roasting pan on the stove heat the olive oil, when hot add the turkey parts and cook until very nice and golden brown.
Transfer to the preheated oven and bake for 30 to 45 minutes or until all ingredients are Dark golden brown.
Make the Gravy:
In a reduction pan or a sauce pan, heat the olive oil and when hot, add the onion and when hot add the onion and cook until dark golden brown. Add the shallots and caramelize them as well. Add the garlic, fresh herbs, Port wine, golden brown turkey part and enough stock to cover. Adjust your seasoning with salt pepper. Add enough Flour to thicken the gravy but not too thick right for now you can always thicken it at the end with corn starch if needed.
Remember, to give a little time for the flour to thicken.
Adjust the heat to a very low heat and cook for 1 hour making sure you check every 15/20 minutes to avoid anything to attach at the bottom.
Remove all solids with a large mesh strainer first and then strain the gravy into a fine mesh strainer. Add the cherries, Cognac and a adjust seasoning with salt and pepper.
Add some butter at end when ready to serve if you like.
Equipment - You can find the items below at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Turkey Giblet Gravy Recipe with Cognac Turkey Giblets Gravy with Cognac Turkey Stock:1 tablespoon Extra Virgin Olive Oil2 or 3 Turkey necks and giblets (legs, wings or any part…
Made this recipe for this year’s Thanksgiving meal and everyone was blown away with how great it was!!! I used kirsch instead of cognac and it really enhanced the black cherry flavors. Thank you so much. I had been for years made gravy from the drippings and I thought that was good until I tried this recipe. Thanks to you, I was able to make a fantastic gravy ahead of time for less stress on the day of. Thank you.
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Made this recipe for this year’s Thanksgiving meal and everyone was blown away with how great it was!!! I used kirsch instead of cognac and it really enhanced the black cherry flavors. Thank you so much. I had been for years made gravy from the drippings and I thought that was good until I tried this recipe. Thanks to you, I was able to make a fantastic gravy ahead of time for less stress on the day of. Thank you.