Rich Turkey Gravy

1. 1

   To make stock: Preheat oven to 400 degrees. In a roasting pan, thoroughly toss wings, neck, carrots, celery, onions and leeks with olive oil. Roast, stirring occasionally, until turkey wings are deep golden brown (45min to 60min).

2. 2

   Remove pan from oven, discard half the fat, and transfer of pan to a stock pot. Deglaze the roasting pan with wine over 2 burners on the stove top, scraping up all brown bits. Tranfer liquid to stock pot.

3. 3

   Add 5 qts water, thyme, peppercorns, and bay leaves. Bring to a boil, reduce to a simmer, and skim off foam that collects on the top. Continue to simmer, uncovered and without boiling for 2 hours.

4. 4

   Strain stock, pressing well on solids to extract as much liquid as possible. Discard solids. Boil liquid in a large saucepan until it is reduced to 7 cups. Chill, then remove fat.

5. 5

   To make the gravy: Saute liver and chopped cooked giblets in 2 T butter over medium-high heat in large saucepan until cooked through - about 5 minutes. Remove liver.

6. 6

   Melt remaining butter in saucepan and add minced onion and garlic; saute, stirring frequently, until onion is golden, 12-15 minutes.

7. 7

   Stir in flour, reduce heat to low. Cook flour, stirring frequently, until it is deep golden brown, 10-12 minutes. Do not let it burn.

8. 8

   Slowly whisk in 6 cups stock. Bring mixture to boil, then reduce heat to low and simmer gravy, skimming occasionally - about 5 minutes. Thin gravy,if desired with up to 1 c of remaining stock. Stir in the pan drippings from the turkey. Salt & pepper to taste. Stir in giblets, parsley and minced liver. Stir in lemon juice to taste.

No additional tips available.