Savory Herb Gravy

recipe
The gravy, through Step 1, can be made a day in advance; just cover and refrigerate. Finish the gravy while the turkey rests before being carved. This recipe goes with Apple Cider-Brined Turkey.

Yield:

2 1/2 cups (serving size: about 3 tablespoons)

Recipe from

Cooking Light

Nutritional Information

Calories 21
Caloriesfromfat 43 %
Fat 1 g
Satfat 0.2 g
Monofat 0.2 g
Polyfat 0.5 g
Protein 1.3 g
Carbohydrate 1.7 g
Fiber 0.1 g
Cholesterol 4 mg
Iron 0.2 mg
Sodium 160 mg
Calcium 2 mg

Ingredients

2 teaspoons vegetable oil
Reserved turkey neck and giblets
4 cups water
6 black peppercorns
4 parsley sprigs
2 thyme sprigs
1 yellow onion, unpeeled and quartered
1 carrot, cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1 bay leaf
Reserved turkey drippings
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook 5 minutes, browning on all sides. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hour). Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely. Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid.

Strain the reserved turkey drippings through a colander over a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.

Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt, and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.

Note:

Diane Morgan,

November 2004
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