Turkey Broth/Gravy

By Hester

Ingredients

• 1 1/2 - 2 lbs turkey parts, such as backs, wings, or legs
• 1 large onion coarsely chopped
• 4 large stalks celery coarsely chopped
• 2 small carrots coarsely chopped
• 2 cups dry white wine
• 6 cups chicken broth
• half a small bunch parsley
• Half a small bunch fresh sage
• Half a small bunch fresh thyme
• 3 bay leaves
• 1 Tbsp black peppercorns

Preparation

Step 1

Position a rack in the centre of the oven and heat oven to 350F. Put the turkey parts in a small roasting pan along with the onion, celery and carrots and roast until the meat is well browned about 1 hour. Transfer all to a 4 quart saucepan.

Add the wine to the roasting pan and scrape any browned bits with a wooden spoon to release them into the wine. Pour the wine into the saucepan and add the chicken broth, herbs, bay leaves and peppercorns. Bring to a boil over medium high heat, reduce the heat to medium low and simmer until the meat is falling off the bone. Strain the broth through a fine sieve, cover and refrigerate until ready to use. Remove any solidified fat before using.

The turkey broth can be made up to 4 days ahead and refrigerated or up to 2 months ahead and frozen.