Classic Turkey Gravy

Yields

About 8 cups

Notes:

From the 2015 FoodNetwork Thanksgiving edition

Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.

Tags

thanksgiving, turkey