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1
To make the stock: Take giblets and neck from enclosed pouch out of turkey. Set aside. Note: Leave out the liver when using the organs to make stock. The liver can overwhelm the taste of the stock and even add a bitter taste.
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2
In a 2 quart sauce pan, add 2 tablespoons of vegetable oil, and brown giblets, neck, celery and onion. Stir occasionally. This will take approximately 5 minutes.
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3
Add 5 cups of water to sauce pan.
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4
Add bay leaf, salt, pepper and simmer stock for 45 minutes.
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5
Pour stock through fine mesh sieve and into a bowl.
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6
To make the cranberry puree: Combine 2 cups of fresh ( or Frozen) cranberries and 1 cup of sugar in a sauce pan over medium heat. Stir frequently until the sugar dissolve and cranberries break. About 10 minutes.
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7
Puree mixture in the blender until smooth. Transfer to a bowl.
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8
To make gravy: Remove turkey from the roasting pan and place on a platter. Deglaze the roasting pan by adding water and stirring and scraping over high heat. About 1 minute. Remove from heat.
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9
In a small bowl, collect 1/2 cup of turkey drippings and mix with flour until thick. This will make a roux. For smooth, creamy gravy without lumps, use a wire wisk when adding the flour to the drippings, and beat rapidly. Transfer this to a sauce pan.
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10
Add pan juices and stock slowly, whisking constantly.
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11
Add cranberry puree. Continue on medium heat for 15 minutes.
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12
Slice giblets and add to gravy. (Optional)
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13
Season with salt and pepper to taste.
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14
Cranberry puree can be made up to 1 day ahead. Refrigerate. Bring to room temperture before using. Stock can be made a day ahead as well. Cool completely before refrigerating.
