Gravy: Turkey Gravy
Source of Recipe
thereluctantgourmet.com
List of Ingredients
1 Tbl. butter
1 Tbl. olive oil
1 carrot, pelled and chopped
1 rib celery, chopped
1/2 yellow onion, peeled and chopped
2 cloves of garlic, peeled
1/2 cup apple juice
8 cups homemade chicken stock 1 tea. black peppercorns, whole
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
1/2 cup dry white wine
8 cups of Gravy Base
1/2 cup reserved turkey fat
1/2 cup all purpose flourRecipe
Making the Gravy Base
1. Heat the butter and oil in a saucepan over medium heat. Add the chopped vegetables, garlic, turkey neck and sauté until the vegetables are caramelized. (approx. 15 minutes). Stir occasionally to prevent sticking and burning.
2. Deglaze the pan with apple juice and stir, scraping up the brown bits on the bottom of the pan. Reduce until the juice evaporates to an essence. (approx. 5 minutes)
3. Add the chicken stock, peppercorns, and herbs. Reduce heat to low and simmer, uncovered for one hour. Strain gravy base and set aside.
Making the Gravy
4. Remove turkey from roasting pan. Pour off pan drippings and reserve. Place pan over high heat and deglaze with white wine. Skim the fat from the reserved pan drippings and reserve.
5. Add the Gravy Base and the defatted pan drippings back to the pan and bring liquid to a boil over medium heat.
6. Make a roux by heating the reserved turkey fat and enough butter to make 1/2 cup in a small sauté pan. When the fat is hot, add flour and whisk to combine.
7. To thicken the gravy, whisk in small amounts of roux until the gravy is at the desired consistency. Season with salt and pepper to taste.
Makes 6-8 cups
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