turkey gravy

How To Make turkey gravy

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  1

  Save the turkey giblets and neck. Roast turkey as usual. Add 1 cup each of chopped onions, carrots, and celery along with fresh thyme sprigs and 1 cup of water to the roasting pan before the turkey goes into the oven.
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  2

  Heat oil in a large saucepan over medium-high heat. Brown turkey giblets and neck for 5 minutes.
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  3

  Add onion and cook for 3 minutes.
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  4

  Cover and cook over low heat for 20 minutes.
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  5

  Add chicken broth and water. Scrape the bottom of the pan and bring to a boil.
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  6

  Add herbs and simmer for 30 minutes skimming foam from the surface.
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  7

  Pour turkey broth through a fine-mesh strainer. Save vegetables for later. Reserve and dice heart and gizzard, if desired, for the gravy. Refrigerate broth and diced giblets until ready to use. Reserve 1 cup broth for later deglazing.
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  8

  Make the roux. Melt butter in a large saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, until nutty brown and fragrant (about 10-15 minutes). It should be a rich brown color - be careful not to burn it.
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  9

  Gradually (slow drizzle) add hot turkey broth to the roux. Vigorous and constant whisking at this point is key to avoid lumps.
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  10

  Simmer gravy, stirring occasionally and skimming scum from the surface with a spoon, until thickened (about 30 minutes). Set aside covered until turkey is done.
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  11

  Set a mesh strainer over a measuring cup or bowl and pour drippings from the turkey through the strainer. Let the dripping settle and the fat will float to the top.
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  12

  Return vegetables from the strainer to the roasting pan. Place the roasting pan with vegetables over two burners at medium-high heat. Add wine and reserved 1 cup turkey broth. Scrape up browned bits in the pan. Bring to a boil.
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  13

  Defat the drippings. Tilt measuring cup of drippings and use a wide, shallow soup spoon to skim fat off the surface. Save defatted drippings.
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  14

  Once the mixture in the roasting pan reduces by half it's done.
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  15

  Strain roasting pan pressing on solids to extract all liquid. Discard the vegetables and save the liquid.
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  16

  Add this liquid from the roasting pan to the defatted drippings. Bring the gravy to a simmer and add the defatted drippings to taste depending on how thick you want it. Stir in giblets (if desired).
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  17

  Serve.
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