Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Rich Turkey Gravy




Source of Recipe


Internet


List of Ingredients




Turkey Broth
2 pounds turkey parts, including neck, wings, thighs and giblets
1 medium carrot, peeled and sliced
1 celery stalk, halved crosswise
1 medium leek, chopped
1 large onion, quartered
1 small parsnip, peeled and sliced
3-4 sprigs flat-leaf parsley sprigs
2 large garlic cloves

Gravy
2 cups turkey broth
1 Tbsp. turkey fat
2 Tbsp. all-purpose flour
salt and freshly ground pepper


Recipe



For the broth, combine turkey parts, carrot, celery, leek, onion, parsnip, parsley and garlic in a large pot. Add 12 cups water. Bring to a boil. Reduce heat and simmer gently for 2 hours. During the first 30 minutes, skim off any foam that rises to the surface.
Strain broth into a bowl. Reserve carrot, onion, parsnip and garlic. Discard other vegetables and turkey. Cool broth to room temperature. Refrigerate, overnight if necessary, until fat congeals. Lift off fat, using a spoon, and reserve it in a small bowl.
Purée reserved carrot, onion, parsnip and garlic in blender or food processor, along with 1/2 cup of turkey broth. Blend in remaining broth.
Heat the tablespoon of turkey fat in a saucepan. Using a wooden spoon, mix in flour, which will gather into a soft ball with the fat. Cook, stirring constantly, over medium heat until mixture is fluffy and looks moist, about 2 minutes. Slowly whisk in 1/4 cup broth/purée until mixture is smooth. Add remaining purée. Bring gravy to a boil, then immediately remove from heat. Season gravy with salt and pepper to taste. Pour gravy into a gravy boat.