Turkey Stock and Gravy

Turkey Stock and Gravy

Ingredients

  • Turkey Gravy
  • You never have to worry about lumpy gravy again! I always use a strainer to strain any lumps and bits behind and it’s quick and easy to make lump free gravy every time! I like to make my own turkey stock the day before and use it to make the gravy, but you can also skip this step and just use chicken broth.
  • Turkey Stock
  • giblets and neck from turkey
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, peeled and chopped
  • 3 carrots, peeled and chopped into 1/2 inch slices
  • 3 stalks celery, chopped into1/2 inch slices
  • salt and pepper
  • 4 cloves of garlic, peeled and cut in half
  • 2 cups white wine
  • 6 cups chicken stock
  • 2 bay leaves
  • 5 large branches of fresh thyme, or 2 teaspoons dried thyme
  • Remove the giblet bag from both cavities of turkey and rinse under running water. Pat dry with paper towels.
  • In a large saucepan over medium high heat, add olive oil and butter. Salt and pepper giblets and place in hot saucepan. Without turning, allow to brown on one side, about 4 minutes. Turn, and allow to brown on other side. Remove to a plate.
  • Add 1 tablespoon of olive oil to same saucepan, and add onion, carrots, celery, salt, and pepper. Sauté until onions are lightly browned about 5 minutes. Add garlic and cook 1 minute. Add wine, and cook for 2 minutes while scraping the bottom of the pan. Add chicken broth, bay leaf, thyme, and giblets. Bring to a boil, and with a spoon, remove any foam from top of liquid. Turn heat to medium low and cook for 1 hour. Taste for seasoning. Place a large strainer over a large bowl and strain stock. Discard giblets and vegetables and place stock in refrigerator if not using right away. If you like giblets in your gravy, dice the cooked giblets and put in Tupperware and place in the refrigerator until you make the gravy. When the stock is cold, you can remove any fat that has risen to the top before continuing to make the gravy.
  • Gravy
  • 5 tablespoons flour
  • 1/2 cup white wine
  • 5 cups turkey stock or chicken broth
  • After removing the turkey to a carving board and roasting rack from the pan, use a baster or a gravy separator and remove all but 5 tablespoons of fat from roasting pan being careful to leave the caramelized browned bits on the bottom of the pan. Place pan over a medium high burner. Add 5 tablespoons of flour, and with a whisk, scrape the bottom of the pan. Cook for 1 minute and add wine. Cook for 1 minute and add reserved turkey stock. Using a whisk, scrape up all the bits from the bottom of pan and bring to a boil. Cook over medium high heat for 10 minutes. Taste for seasoning. If you need stove space, you can strain the gravy into a saucepan and reheat before serving.
  • If gravy is too thin, take a small bowl and add 4 tablespoons of flour, and 6 tablespoons cold water and whisk together. Add half of flour mixture to pan and using a whisk, whisk the flour into the gravy. Bring to a boil and cook 3-4 minutes. Add more flour mixture if it is still too thin and bring to a boil and cook another 3-4 minutes. If gravy is too thick, add extra chicken stock until desired consistency.

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