Classic Gravy

1. 1

   For the brown turkey stock: In a 4-quart saucepot over medium-high heat, brown the butter and add the giblets.

2. 2

   Season with salt and pepper.

3. 3

   Stir and cook until the giblets are browned.

4. 4

   Add the carrots, celery and onions and cook, stirring, until the vegetables are browned.

5. 5

   Add the turkey stock, rosemary, cinnamon, sage and star anise, bring to a boil and then lower to a simmer.

6. 6

   Cook at a slow simmer until the stock is rich and dark and reduced to 5 cups, about 1 hour.

7. 7

   Strain through a fine-mesh sieve and set aside.

8. 8

   For the gravy: When your turkey is done, measure out 1/4 cup of the fat from the roasting pan and discard the rest.

9. 9

   Put the 1/4 cup turkey fat back into the roasting pan with the drippings, put the pan over medium-high heat and add a splash of the reserved 5 cups brown turkey stock to loosen the pieces.

10. 10

    Whisk in the flour and remaining stock and simmer until the proper consistency is achieved, about 5 minutes.

11. 11

    Add the heavy cream and vinegar and season to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.