Turkey Gravy, herbed
Source of Recipe
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Recipe Link: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1563853 The gravy, can be made a day in advance; just cover
and refrigerate. Finish the gravy while the turkey
rests before being carved.
Turkey Gravy, herbed
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
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.
Makes 2 1/2 cups, serving size is about 3 tablespoons.
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