Turkey Gravy

Our journey begins not with a thickener, but with foundation. We take the turkey bones—from the deboned legs and roast them to dark brown. This charred, fragrant foundation is then transferred to a heavy stockpot, where it is slowly submerged in a rich, homemade poultry stock. A bouquet of hardy herbs—thyme, rosemary, and a bay leaf—is added, along with a handful of black peppercorns. We bring it to the barest whisper of a simmer, allowing the pot to gently murmur for hours. The patient cooking encourages the marrow and collagen from the bones to dissolve, resulting in a liquid that is already substantial and deeply flavorful. Once the stock is perfumed and fortified, it is passed through a fine chinois. The gravy is then chilled one night to rest. Then the fat is scrapped out from the surface. We then return this pristine stock to the heat for a reduction. This rendered, intensely savory juice forms the base to which we add our final gravy, along with a secret weapon: a touch of red fruit.