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1
In a large stock pot , put the turkey parts, onion, carrot, celery and fill with water.
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2
Slowly simmer the stock until the contents are very cooked and the liquid is slightly reduced. Cool and refrigerate until ready for use.
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3
On the day the turkey is in the oven cooking, heat the turkey stock on low heat and use it to baste the turkey while it is cooking.
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4
After the turkey has been removed from the oven and is resting, make the gravy.
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5
Deglaze the roasting pan with some turkey stock and using a spatula, scrape up the caramelized bits on the pan bottom. Chop the giblets very finely and add to the pan and stir.
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6
Add a large dollop of butter (about 3 tbs) to the pan and melt. Then add some flour (about 1/2 cup) and with a fork or whisk blend really well very quickly to prevent lumps from forming. It is important to not have any lumps at this stage.
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7
Then, add some more stock to the pan and stir, stir and keep stirring! If it is too thick, add more stock and stir some more.
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8
The gravy should be very smooth with bits of giblet and turkey swimming in it.
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9
I use a small whisk to make gravy...the key is to keep stirring. Don't even think of leaving it alone for a minute.
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10
Another key to making good gravy is to roast the pan in an old fashioned pan that the meat will stick to , so that you have bits of skin and turkey in the gravy. The object is a gravy that is pure delicious turkey flavor.
