Turkey Gravy

By jargrr

Ingredients

• 2 tablespoons Olive Oil
• 1 Turkey Neck
• 4 tablespoons Unsalted Butter
• 1 cup Onion (medium dice)
• 1/2 cup Celery (medium dice)
• 1/2 cup Carrot (medium dice)
• 1 small bunch Fresh Thyme
• 1 Bay Leaf
• 4 tablespoons Flour
• 4 cups Turkey Stock
• Drippings from Roast Turkey

Details

Servings 1
Cooking time 120mins
Adapted from abc.go.com

Preparation

Step 1

step 1

ingredients 2 tablespoons Olive Oil
1 Turkey Neck
4 tablespoons Unsalted Butter

instructions Place a cast iron stock pot over medium high heat. When the pan is hot, add the olive oil along with the turkey neck. Brown the neck on all sides, about 5 minutes, remove to a plate, and then add the butter to the pan.

step 2

ingredients 1 cup Onion (medium dice)
1/2 cup Celery (medium dice)
1/2 cup Carrot (medium dice)
1 small bunch Fresh Thyme
1 Bay Leaf

instructions When the butter has melted add the onion, celery, carrot, thyme and bay leaf with a large pinch of salt. Cook, stirring occasionally for about 10 minutes, until all of the vegetables are aromatic and slightly caramelized.

step 3

ingredients 4 tablespoons Flour
4 cups Turkey Stock

instructions Next stir in the flour to coat the vegetables and absorb the butter. Add the turkey neck back to the pan. Whisk in the turkey stock and bring to a gentle boil. Reduce the heat to medium and simmer, stirring occasionally for 45 minutes.

step 4

ingredients Drippings from Roast Turkey

instructions After 45 minutes, whisk in any pan drippings from roasting your turkey, and give the gravy a taste, adding more seasoning if necessary. Strain through a fine mesh strainer and keep warm.

Helpful Tips:
1. Make the gravy in the morning or the night before, then add the drippings once the turkey finishes cooking.
2. Chop the vegetables for the mirepoix in a food processor to save time.
3. Customize your gravy by adding any other vegetables like fresh fennel.
4. If you don’t have stock, you can use water because you are getting a ton of flavor from the turkey neck and pan drippings.
5. Don’t worry about lumps in your gravy, because they will be strained out with the vegetables.
6. For completely smooth gravy, you can also strain the pan drippings before combining with the gravy.

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