- 8
Ingredients
- Turkey Gravy:
- 1/2 cup (125 mL) all-purpose flour
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 6 cups (1.5 L) turkey stock or chicken stock
- Turkey Stock:
- 1 EACH turkey neck, gizzard and heart (not the liver)
- 2 onions (unpeeled), quartered
- 2 stalks celery with leaves, chopped
- 2 carrots, chopped
- 2 cloves garlic
- 6 sprigs fresh parsley
- 3 stalks fresh thyme OR 1/2 tsp (2 mL) dried
- 2 bay leaves
- 1 tsp (5 mL) EACH salt AND peppercorns
Preparation
Step 1
Skim fat from pan juices in turkey roasting pan. Whisk flour, salt and pepper into juices; cook over medium-high heat, stirring and scraping up brown bits, for 1 minute. Gradually whisk in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 5 minutes. Strain through fine sieve into warmed gravy boat.
Turkey Stock:
Chop turkey neck into 6 pieces; cut gizzard and heart in half. In a saucepan, bring 12 cups (3 L) cold water, neck, gizzard and heart to boil; skim off foam. Add onions, celery, carrots, garlic, parsley, thyme, bay leaves, salt and peppercorns; cover and simmer on low heat for 2 hours. Strain into a container. (Make ahead: Let cool; refrigerate for up to 2 days or freeze for up to 1 month.)