TURKEY GRAVY - Cook's

By tulawdog

Ingredients

• Turkey trimmings: reserved giblets (do not use the liver), neck, tailpiece, and backbone and breast bones from turkey
• 1 carrot, cut into 1-inch pieces
• 1 rib celery, cut into 1-inch pieces
• 2 small onions, coarsley chopped
• 6 cloves garlic, unpeeled
• 3-1/2 cups chicken stock, divided
• 2 cups dry white wine
• 6 sprigs fresh thyme
• 1/4 cup all-purpose flour
• Salt and ground black pepper

Preparation

Step 1

1. Heat oven to 450 degrees F.
2. Place the turkey trimmings, carrots, celery, onions, and garlic in large roasting pan and spray lightly with vegetable oil spray. Toss to combine.
3. Roast, stirring every 10 minutes, until well-browned, 40 to 50 minutes.
4. Remove pan from oven, and place over burner(s) set at high heat. Add chicken stock and bring to boil, scraping up browned bits on bottom of pan with wooden spoon. Transfer contents of pan to large saucepan. Add wine, 3 cups water, and thyme; bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 11/2 hours. (Note: if you don’t have a roasting pan that can be placed on top of a burner, just transfer the contents to your large saucepan and add the chicken stock directly to the saucepan and bring to a boil. Then add the wine, water and thyme and bring to boil again before simmering.)
5. Strain your stock into a large bowl. Cool to room temperature, cover with plastic wrap, and refrigerate overnight.
6. The next day, skim fat from stock, keeping fat for the gravy. Pour stock through fine-mesh strainer to remove remaining bits of fat. You can discard these remaining bits of fat.
7. Bring stock to simmer in a medium saucepan over medium-high heat.
8. In another medium saucepan, heat 4 tbsp of the reserved turkey fat (skimmed from the stock) over medium-high heat until bubbling. Whisk in the flour and cook, stirring constantly with your whisk, until combined and honey-colored, about 2 minutes. You need to make sure you get that honey-colored look, or your roux will be undercooked.
9. Continue to whisk constantly and gradually add the hot stock and bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
10. Season to taste with salt and pepper.