150 minutes
Craft a delectable turkey gravy that's perfect for your festive gatherings. This gravy is designed to be made in advance, eliminating the need for last-minute preparations. It's a versatile accompaniment that doesn't rely on pan drippings, making it suitable for various dietary needs.
cups
Turkey Neck And Giblets, Reserved
each
Turkey Trimmings, Cut into 1-inch pieces
cups
Onion, Chopped
each
Carrot, Chopped
each
Celery Rib, Chopped
each
sprigs
sprigs
Garlic Clove, Peeled
each
teaspoons
teaspoons
cups
tablespoons
tablespoons
Defatted Turkey Drippings, Optional
cups
1. Broth Base
In a Dutch oven, combine 2 cups chicken broth, turkey neck, giblets, and trimmings. Bring to a vigorous simmer over high heat. Cook, stirring occasionally, until the liquid evaporates and the trimmings start to sizzle (about 20 minutes).
2. Fond Creation
Continue cooking, stirring frequently, until a dark fond forms on the bottom of the pot (2-4 additional minutes).
3. Aromatic Sauté
Lower heat to medium-high. Mix in the onion, carrot, celery, parsley, thyme, garlic, pepper, and salt. Cook, stirring often, until the onion turns translucent (8-10 minutes).
4. Wine Deglaze
Pour in the white wine, bringing it to a simmer while scraping up the browned bits.
5. Stock Completion
Add the remaining 4 cups chicken broth and return to a simmer over high heat. Reduce heat to medium-low, cover, and let it simmer for 1 hour. Strain the stock through a fine-mesh strainer set over a bowl; discard the solids. You should have 3½ to 4 cups stock. If not using immediately, the turkey stock can be refrigerated for up to 2 days.
6. Roux Base
In a medium saucepan over medium heat, melt the butter. Blend in the flour and increase heat to medium-high. Stir constantly until the mixture turns a deep golden brown (5-8 minutes).
7. Gravy Thickening
Reduce heat to low and gradually whisk in the strained stock. Increase heat to medium-high and bring the mixture to a simmer. Let it simmer until thickened (about 5 minutes).
8. Final Seasoning
Stir in turkey drippings if using. Adjust the gravy's consistency with extra broth if needed. Season with additional salt and pepper to taste.
Use beef stock and drippings, add red wine. Perfect for beef dishes.
Use chicken drippings or stock with chicken fat. Ideal for chicken dishes.
Incorporate finely chopped cremini or shiitake mushrooms for earthy flavor. Preparation
Use vegetable stock and sautéed mushrooms with soy sauce or miso for umami without meat.
Add fresh or dried sage, rosemary, or thyme to the stock for a classic seasoning. Preparation
Use homemade turkey stock and good quality butter for the roux.
Gradually add liquid and whisk constantly to prevent lumps.
Roast turkey parts until well-browned to add depth and complexity.
Cool down quickly and store properly; reheat gently, adding stock if needed.
Maintain equal parts by weight of fat to flour, cook until light brown.
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