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Rich, Simple Turkey Gravy or Sauce




Source of Recipe


USA Weekend


Recipe Introduction


Do not add salt when making the broth. The pan drippings from the brined turkey will provide enough salt for the gravy. For a richer broth, add a cut-up chicken thigh or two, along with the giblets. For thickened "au jus"-style consistency, use the cornstarch. For thicker, traditional gravy, use the flour. If you prefer to use not to use wine, simply add water in its place.


List of Ingredients




2 tsps. vegetable oil
Giblets (liver discarded), neck and tail from 1 turkey, cut into 1-inch pieces
1 medium onion, coarsely chopped
Reserved turkey roasting pan with drippings
1 cup dry white wine or dry vermouth
3 Tbs. cornstarch or 6 Tbs. flour

Recipe



Heat the oil in a Dutch oven over medium-high heat; add giblets, neck, tail pieces and onion; sauté until giblets lose their raw color and onion softens, about 5 minutes. Reduce heat to low, cover and cook until turkey parts release their liquid, about 20 minutes. Add 1 quart of water, bring to boil, cover and simmer, partially covered, to make a flavorful broth. Strain, then return broth to pan. You should have about 3 cups of broth. (Can be refrigerated overnight.) Skim fat from broth.

Set reserved turkey roasting pan with its drippings over two burners on medium-high heat. Add the wine; cook, loosening pan drippings with a wooden spoon, until mixture boils. Strain pan drippings into broth in saucepan, pressing on vegetables to release their flavor. Bring broth mixture to simmer; mix cornstarch or cornstarch with 1/2 cup water and stir into simmering broth. Continue to simmer until lightly thickened. Serve with turkey and dressing.