Slow-roasted turkey juices reduce and intensify for a divine sauce. Use any reserved giblets here. If you didn't roast the neck, sauté it for 8 minutes. Remove and discard the neck once the gravy is done.
Pan drippings (including juices) from whole roasted turkey (about 2 cups)
1 tablespoon canola oil
1 roasted turkey neck
1 cup sliced shallots
1 tablespoon minced garlic
2 cups dry red wine
2 1/2 cups unsalted chicken stock, divided
1/4 cup all-purpose flour
1 teaspoon black pepper
3/4 teaspoon kosher salt
1 tablespoon chopped fresh thyme
Est. added sugars 0g
How to Make It
Place a ziplock bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes. Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening. (You should have about 1 1/2 cups drippings.) Discard fat.
Place roasting pan from turkey or a large saucepan on a burner over medium-high. Add oil; swirl. Add neck, shallots, and garlic to oil in pan. Sauté 4 minutes. Combine 1/2 cup chicken stock and flour in a bowl. Add wine to pan; cook 12 minutes. Add turkey juices, flour mixture, remaining 2 cups chicken stock, pepper, and salt to pan, scraping to loosen browned bits. Strain stock mixture into a medium saucepan; bring to a boil. Reduce heat, and simmer 10 minutes or until reduced to 3 1/2 cups. Stir in chopped thyme.
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