Turkey Gravy

By gstark

Ingredients

• Neck, heart, gizzard reserved from turkey
• 12 cups low salt chicken broth
• 3 large carrots, chopped,
• 2 medium onions, quartered
• 2 medium whole leeks, Including dark green parts) split lengthwise
• rinsed chopped stems of parsley
• 6 large fresh thyme sprigs
• Bay leaves
• GRAVY
• Use turkey stock.
• 1 cup dry white wine
• Pan Drippings
• Cook Giblets with celery, onion and carrots, thyme, parsley and little sage. Strain stock and use in gravy
• Make Gravy Roux
• 4 tbsp butter, melted
• 1/3 cup flour
• Mix over medium heat, 4-5 minutes
• Add a dash of worcestershire

Preparation

Step 1

Place turkey parts in large pot. Add all remaining ingredients; bring to boil. Reduce heat to low and simmer gently until gizzard is tender. 1.5-2 hours
Remove turkey parts. Strain stock and spoon off fat from surface. Measure stock to 8.5-9 cups

Cool one hour.

Keep turkey parts for gravy.