Turkey Gravy

By JimMac

Ingredients

• 4 cups turkey broth
• 1/2 cup turkey fat
• 1/2 cup flour
• 1 t sage
• 1/2 t marjoram
• 1/4 t paprika
• 1/2 t dry rosemary or 2 sprigs fresh
• 1 t dry thyme or 2 sprigs fresh
• 1 cup milk
• 2 T old coffee
• a splash of brandy or port
• 1 cup white wine

Preparation

Step 1

For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat - keep the fat (you should have about 1/2 cup of turkey fat). Place the roasting pan on 2 stovetop burners over medium heat.

Add 1/2 cup turkey fat and 1/2 cup flour. Stir until a smouth roux is made (the roux should smell “nutty”).

Add the pan juices and 1 cup turkey broth, coffee, milk, white wine, and a splash of brandy/port, to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan.

Add the sage, marjoram, paprika, rosemary and thyme to the gravy.

Add the remaining 3 cups of broth and bring to a simmer.

Strain the gravy through a fine sieve or cheese cloth.

Add the reserved neck meat and giblets to the pan and adjust seasoning, to taste, with salt and black pepper.

Pour into a gravy boat and serve.