Rich Turkey Gravy

 

Ingredients:

 

 

Roasting Pan with pan juices from a roast turkey

 

 

Butter less than 1 stick, melted, if turkey drippings yield less than cup fat

Cup

flour

Brown Turkey Stock (8 cups) needed for gravy

1-2

lb

Turkey Giblets, neck, (wings, drumsticks if not using)

5

Tbl

Oil

2

 

Medium onions, peeled and quartered

1

 

Celery ribs, cut into 2 pieces

1

 

Carrots, quartered

2

Tbl

Parsley

1

 

Bay leaf

3

 

Peppercorns

3

Quart

water

Directions:

Stock: Heat 4 tablespoon oil in a large stock pot over medium heat. Wash and pat turkey parts dry. Cook turkey parts until golden brown, 8-10 minutes. Transferring to a bowl. Add remaining 1 tablespoon oil to pan and fry the onion, the carrots and celery till golden brown, about 5 minutes. Add the browned turkey, parsley, bay leaf, peppercorns, water and salt and bring to a boil over high heat, skimming froth as needed. Reduce heat and simmer for 3 hours.

Drain turkey stock and discard the solids. Return the stock to the pot, if more than 8-1/2 cups, boil to reduce, if less add more water. Chill the stock to easily remove the fat.

(Stock can be chilled for up to 1 week or frozen for up to 3 months in an airtight container.

GRAVY: Pour the pan juices from the roasting pan into a 2 quart glass measuring cup, skim off fat and reserve. If using a fat separator, pour pan juices into separator and let stand until fat rises to top. If there is less than cup of reserved fat, add melted butter.

Add enough turkey stock to pan juices to measure 9 cups. Reserving remaining stock. Set aside. (If stock is cold, heat up over medium heat)

Straddle the roasting pan across 2 burners, then add 1 cup of remaining turkey stock and deglaze pan by boiling over high heat and scraping bits from bottom of pan, about 1 minute, Add these juices to stock.

Whisk together reserved fat and flour in the roasting pan or a 4 quart saucepan and cook over medium low heat, whisking for about 5 minutes, Add the stock with pan juices in a stream, whisking constantly to prevent lumps, bring to a boil, whisking. Stir in any turkey juices that accumulated on platter under turkey and simmer gravy for 1-2 minutes. Season to taste with salt and pepper.

 

Yields

8-9 cups gravy

 

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