Classic Turkey Gravy
Yields: About 8 cups
From the 2015 FoodNetwork Thanksgiving edition
- 1 carrot chopped
- 1 onion, quartered
- 1 stalk celery chopped
- ½ cup dry white wine
- 10 tablespoons unsalted butter
- 2 bay leaves
- 3 sprigs thyme
- 8 cups low-sodium chicken or turkey broth, plus more as needed
- kosher salt and freshly ground pepper
- turkey neck and giblets
- turkey pan drippings
- Prepare the stock: melt the 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets, cook, turning until browned, about 5 minutes. Add the onion, carrot, celery, thyme, and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock - if you're short, add more broth.
- Melt the remaining 8 tablespoons of butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
- Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.