Turkey Gravy

By tuqui13

Ingredients

• 1 tablespoon vegetable oil
• Reserved turkey giblets (gizzard and heart only)
• reserved turkey neck chopped into 3 or 4 pieces
• 1 onion, unpeeled and chopped
• 4 cups low-sodium chicken broth
• 2 cups water
• 2 sprigs fresh thyme
• 8 parsley stems
• 3 tablespoons unsalted butter
• 1 ⁄4 cup all-purpose flour
• 1 cup dry white wine
• Salt and ground black pepper

Details

Servings 6

Preparation

Step 1

STEP ONE, MAKE THE BROTH BASE (one or two days ahead of cooking the turkey):

1 .Heat oil in large saucepan over medium-high heat. Brown turkey giblets and neck for 5 minutes. Cook onion for 3 minutes. Cover and cook over low heat for 20 minutes.

2. Add chicken broth and water to saucepan, scrape pan bottom, and bring to boil. Add herbs and simmer, skimming foam from surface, for 30 minutes.

3. Pour broth through fine-mesh strainer. Reserve and dice heart and gizzard. Refrigerate broth and diced giblets until ready to use.

STEP TWO, MAKE THE ROUX (one or two days ahead):

4. Melt butter in large saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, until nutty brown and fragrant, 10 to 15 minutes. Meanwhile, bring reserved turkey broth to simmer.

5. Reserve one cup of the broth for deglazing the roasting pan (see #9), and gradually add hot turkey broth to roux. Vigorous and constant whisking at this point is key to avoiding lumps.

6. Simmer gravy. Simmer gravy, stirring occasionally and skimming scum from surface with spoon, until thickened, about 30 minutes. Reserve, covered, until turkey is done.

STEP THREE: DEGLAZE THE ROASTING PAN (Note -- Make sure to have added 1 cup each of chopped onions, carrots, and celery along with fresh thyme sprigs and 1cup of water to the roasting pan before the turkey goes into the oven):

7. Pour pan drippings from the roasted turkey through mesh strainer set over measuring cup. Let liquid settle until fat rises to top. Return vegetables in strainer to roasting pan.

8. Tilt measuring cup and use wide, shallow soup spoon to skim fat off surface. Reserve defatted drippings. Return gravy in saucepan to simmer.

9. Place roasting pan over two burners at medium-high heat. Add wine and reserved 1 cup broth and scrape up browned bits in pan. Boil until liquid reduces by half, 5 minutes.

10.Strain roasting pan liquid into gravy, pressing on solids to extract all liquid. Add defatted drippings to taste. Stir in giblets and serve.