Community Recipe from
- turkey giblets, neck, etc. cut into 1" pieces
- 1 carrot cut into 1" pieces
- 1 celery rib cut into 1" pieces
- 2 small onions chopped
- 6 clove(s) garlic unpeeled
- 3 1/2 cup(s) chicken stock
- 2 cup(s) dry white wine
- 6 sprig(s) fresh thyme
- 1/4 cup(s) all purpose flour
- salt and ground pepper
- 1. Heat oven to 450 degrees. Place turkey trimmings, carrot, celery, onions and garlic in large flame proof roasting pan. Spray lightly with cooking spray and toss to combine. Roast, stirring every 10 minutes, until well browned, 40 - 50 minutes.
- 2. Remove roasting pan from oven, and place over burners set to high; add chicken stock and bring to a boil, scraping up browned bits on bottom of pan with wooden spoon.
- 3. Transfer contents of roasting pan to large saucepan. Add wine, 3 cups of water, and thyme; bring to a boil over high eat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours. Strain stock into large measuring cup. Cool to room temperature.; cover with plastic wrap and refrigerate until fat congeals, at least 1 hour.
- 4. To finish gravy, skim fat from stock using a soup spoon, reserve fat. Pour stock through fine mesh strainer to remove remaining bits of fat; discard bits in strainer. Bring stock to simmer in medium sauce pan over medium high heat. In second medium sauce pan, heat 4 tablespoons reserved turkey fat over medium high heat until bubbling; whack in flour and cook, whisking constantly, until combined and honey colored, about 2 minutes. Continue to whisk constantly, gradually add hot stock; bring to boil, then reduce heat to medium low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Season to taste with salt and pepper and serve with turkey. (can be refrigerated up to 3 days; reheat in medium saucepan over medium heat until hot, about 8 minutes.)
This recipe is a personal recipe added by apjbaglady and has not been tested or endorsed by MyRecipes.
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Turkey Gravy Recipe at a Glance
- COURSE: Sauces/Condiments