Turkey Gravy

1. 1

   DAY AHEAD: Heat 1 tbl of vegetable oil in soup kettle over medium heat. Add giblets and brown 5 min. Decrease heat, add onions and cook 3-4 minutes over low heat. Cover and cook 20 minutes.

2. 2

   Add stock and herbs. Bring to a boil. Reduce to low heat and simmer uncovered 30 min. Skim scum.

3. 3

   Strain broth. Chop turkey liver but not the rest of giblets in food processor. Discard rest of giblets. Refrigerate both broth and giblets separately. You should have about 5 cups broth. Add additional chicken broth to equal 5 cups.

4. 4

   WHILE TURKEY IS ROASTING: Bring reserve turkey broth to simmer. Melt 3 tbsp butter in large saucepan over medium heat. Vigorously whisk in 1/4 cup flour. Cook slowly. Stirring until nutty brown. 10-15 minutes. The color of the gravy depends on this step. Vigorously whisk in 4 cups of the broth, bring to a boil and continue to simmer until thickened and flavorful. Reserve last 1 cup of broth.

5. 5

   WHILE COOKED TURKEY IS RESTING: After removing turkey from roasting pan separate fat from drippings. It may take a few minutes for fat to rise to top in separator. Leave caramelized herbs and veggies in pan. Place roasting pan over 2 stove burners. Continue cooking drippings if they are not dark brown, stirring constantly. Add 1 cup wine to roasting pan and deglaze. Place turkey rack upside down in pan to get browned bits. Boil until redue by 1/2, approx 5 min. Add remaining 1 cup of turkey broth to roasting pan and then strain into gravy. Press on veggies. Stir in giblets and return to boil.

6. 6

   SEASON TO TASTE.

* Per serving · 4 servings · Values may vary.

No additional tips available.