Turkey gravy
A rich turkey gravy, made from a quick stock using the turkey backbone and wingtips. The stock can be made ahead of time, leaving only the gravy to finish while the turkey rests. Adapted from Serious Eats.
INGREDIENTS
- 1 carrot (cut into 2 inch pieces)
- 1 celery (cut into 2 inch pieces)
- 1 onion (cut into quarters)
- 2 bay leaves
- 3-4 thyme sprigs
- 45g unsalted butter (about 3 tbsp)
- 30g flour (about 4 tbsp)
- 1L homemade chicken stock or store bought low-sodium chicken or turkey stock (optional)
- Wine (optional)
STEPS
Turkey stock
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Cut the backbone into 2 inch sections. Heat a tablespoon of oil in a roughly 3L saucepan over high heat, and add the chopped turkey parts (backbone, wingtips, and other parts you might have), stirring occasionally until browned (5 minutes).
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Add onions, carrots, and celery, and cook until softened (another 5 minutes).
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Add chicken or turkey stock, thyme, and bay leaves. Bring to a boil and reduce to a bare simmer. Allow to cook 45 minutes, then strain through a fine-mesh strainer into a 2L liquid measuring cup and discard solids. Skim off any fat from the surface of the broth and keep in the fridge.
Gravy
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While the turkey is resting, make the gravy. Melt butter over medium-high heat in a 2L saucepan. Add flour and cook, stirring constantly until flour is golden brown, about 3 minutes.
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Whisking constantly, add broth in a thin, steady stream until it is all incorporated (you can optionally add some wine as well). Bring to a boil, reduce to a simmer, and cook until reduced to about 1L, about 20 minutes longer. Season to taste with salt, pepper and MSG, cover, and keep gravy warm.
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Carefully pour any collected juices from out of the roasting pan through a fine-mesh strainer into a liquid measuring cup1. Skim off excess fat and discard. Whisk juices into gravy.
NOTES
If the turkey was roasted over stuffing, there might not be much — the stuffing would have soaked up a lot. ↩︎
