Turkey Gravy
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Ingredients
To
make 8 cups of Gravy Base
1 tablespoon butter
1 tablespoon olive oil
1 carrot
1 rib celery
1/2 yellow onion
2 cloves of garlic
1/2 cup apple juice
8 cups homemade chicken stock or turkey stock
1 teaspoon black peppercorns, whole
4 sprigs fresh parsley
4 sprigs fresh thyme
2 bay leaves
To make the gravy
1/2 cup dry white wine
Gravy Base just made
1/2 cup reserved turkey fat
1/2 cup all purpose flour
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PREPARATION
WORK
Begin by getting your Gravy Base ingredients
prepped. Peel and chop the carrot,
celery, onion and garlic. Either make or get ready the chicken stock.
HOW
TO MAKE AT HOME
Making the Gravy Base
Step
1:
Heat the butter
and oil in a saucepan over medium heat. Add the chopped
vegetables, garlic, turkey neck and sauté until the vegetables are caramelized.
(approximately 15 minutes). Stir occasionally to prevent sticking and burning.
Step
2:
Deglaze the pan with apple juice and stir, scraping up the brown bits on the
bottom of the pan. Reduce until the juice evaporates to an essence.
(Approx. 5 minutes)
Step 3:
Add the chicken stock, peppercorns, and herbs. Reduce
heat to low and
simmer, uncovered for one hour. Strain gravy base and set aside.
Making the Gravy
Step 4:
Remove turkey from roasting pan. Pour off pan drippings
and reserve.
Place pan over high heat and deglaze with white wine. Skim the fat from the
reserved pan drippings and reserve.
Step 5:
Add the Gravy Base and the defatted pan drippings back to the pan
and bring liquid to a boil over medium heat.
Step 6:
Make a roux by heating the reserved turkey fat and enough butter to
make 1/2 cup in a small sauté pan. When the fat is hot, add flour and
whisk to combine.
Step 7:
To thicken the gravy, whisk in small amounts of roux until the gravy is
at the desired consistency. Season with salt and pepper to taste.
