Spatchcock Turkey Backbone Gravy (Mirepoix & Haitian Spices)
This Spatchcock Turkey Backbone Gravy uses roasted mirepoix, turkey drippings, and Haitian-inspired seasoning to create a rich, silky sauce full of deep turkey flavor. It’s an easy, reliable method that transforms leftover turkey parts into the perfect gravy for any holiday meal.
Servings 10 servings
Calories: 115kcal
Ingredients
For the Mirepoix (Base)
- 2 cups carrots sliced
- 2 cups celery sliced
- 2 cups onions sliced
- 1 Turkey backbone and any giblets (neck, liver, etc., if provided)
- 1 sprig fresh thyme or ¼ dried thyme
- 1 sprig fresh sage or ⅛ dried sage
- 1 whole Scotch bonnet pepper pierced for mild heat or finely chopped for spicier gravy
- 1 tablespoons olive oil
For the Gravy:
- 3 tablespoons Haitian epis seasoning
- 1 tablespoons Creole seasoning or adobo seasoning
- 3 cups low-sodium chicken broth
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ½ teaspoon ground black pepper
- ¼ cup dry white wine or apple cider vinegar (optional, for deglazing)
- 1 teaspoon lemon juice optional, for brightness
Equipment
- Wooden Spoon or Saptula
Instructions
- Save Time in the Kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Prepare the Mirepoix Base: Arrange the carrots, celery, and onions on the sheet pan beneath the turkey rack before roasting the turkey or on a seperate sheet pan. Place the turkey backbone and giblets (if included) on top of the mirepoix. Roast alongside the spatchcock turkey, allowing the turkey drippings to flavor the vegetables or add the drippings to the sheet afterwards.
- Extract the Flavor: After roasting, transfer the roasted backbone, giblets, turkey drippins and vegetables to a large pot or saucepan. Scrape any browned bits from the sheet pan into the pot (deglaze with wine or a splash of broth if needed).
- Simmer the Stock: Add the chicken broth, thyme, sage, epis seasoning, Scotch bonnet pepper, and Creole or adobo seasoning to the pot. Bring to a boil, then reduce the heat to low and simmer for 20–30 minutes to extract flavor from the turkey and vegetables.
- Strain the Stock: Strain the liquid through a fine mesh sieve into a clean saucepan, discarding the solids. You should have about 2–3 cups of rich turkey stock.
- Make the Gravy: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux. Gradually add the strained turkey stock to the roux, whisking constantly to prevent lumps. Cook until the gravy thickens to your desired consistency, about 5 minutes.
- Finish and Season: Stir in black pepper and adjust seasoning with salt, lemon juice, or additional Creole seasoning, if needed. For extra heat, mash and strain the Scotch bonnet into the gravy. Then add salt if needed (salt was not mentioned in the ingredients due to the other seasonings that may contain salt).
- Serve: Pour the gravy into a serving dish and serve warm alongside the roasted spatchcock turkey.
Notes
- Roast the backbone and mirepoix until golden brown for the deepest flavor.
- Strain the stock well for a smooth, lump-free gravy.
- Adjust thickness by adding more stock to thin or simmering longer to thicken.
- Skim excess fat from the drippings before making the roux if you prefer a lighter gravy.
- This gravy pairs perfectly with spatchcocked turkey but also works with roast chicken.
- Also check out Haitian Style Spatchcock Turkey (Seasoned with Epis).
Nutrition
Calories: 115kcal | Carbohydrates: 9g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 94mg | Potassium: 310mg | Fiber: 2g | Sugar: 3g | Vitamin A: 7856IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg
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