Turkey Gravy from Deconstructed Turkey

By mariannefeldman

http://www.cooksillustrated.com/recipes/7611-turkey-gravy-for-julia-childs-stuffed-turkey-updated

TURKEY GRAVY FOR JULIA CHILD’S STUFFED TURKEY, UPDATED
Published November 1, 2013. From Cook's Illustrated

WHY THIS RECIPE WORKS:
We use the bones from the deconstructed turkey to as the base for a rich, flavorful turkey gravy that can be made in advance.

MAKES ABOUT 4 CUPS

If you do not have 1/4 cup of reserved turkey fat in step 4, supplement with unsalted butter.

Ingredients

• Reserved turkey giblets, neck, backbone, and thighbones, hacked into 2-inch pieces
• 2 onions, chopped coarse
• 1 carrot, peeled and cut into 1-inch pieces
• 1 celery rib, cut into 1-inch pieces
• 6 garlic cloves, unpeeled
• 1 tablespoon vegetable oil
• 3 1/2 cups chicken broth
• 3 cups water
• 2 cups dry white wine
• 6 sprigs fresh thyme
• 1/4 cup all-purpose flour
• Salt and pepper

Preparation

Step 1

INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 450 degrees. Place turkey parts, onions, carrot, celery, and garlic in large roasting pan. Drizzle with oil and toss to combine. Roast, stirring occasionally, until well browned, 40 to 50 minutes.

2. Remove pan from oven and place over high heat. Add broth and bring to boil, scraping up any browned bits. Transfer contents of pan to Dutch oven. Add water, wine, and thyme; bring to boil over high heat. Reduce heat to low and simmer until reduced by half, about 1 1/2 hours.

3. Strain contents of pot through fine-mesh strainer set in large bowl. Press solids with back of spatula to extract as much liquid as possible. Discard solids. Transfer liquid to fat separator and let settle, 5 minutes.

4. Transfer 1/4 cup fat to medium saucepan and heat over medium-high heat until bubbling. Whisk in flour and cook, whisking constantly, until combined and honey-colored, about 2 minutes. Gradually whisk in hot liquid and bring to boil. Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 5 minutes. Season with salt and pepper to taste. (Gravy can be refrigerated for up to 2 days.)