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–+ servings

Traditional Turkey Gravy

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Prep Time 2 days
Cook Time 2 hours
Course Side Dish
Cuisine American
Servings 6 cups

Ingredients
  

  • 1 tbsp vegetable oil
  • reserved turkey giblets, neck and tailpiece
  • 1 onion peeled & minced
  • 1.5 quarts turkey or chicken stock
  • 2 thyme branches
  • 8 parsley stems
  • 3 tbsp unsalted butter
  • 1/4 cup flour
  • 1 cup dry white wine
  • salt & pepper to season

Instructions
 

Day before

  • While turkey is brining heat oil in a soup kettle. Add giblets, neck, and tail, saute until golden and fragrant, about 5 minutes. Add onion and continue to saute until softened (about 3-4 minutes longer).
  • Reduce heat to low, cover and cook until turkey and onion release their juices (about 20 minutes). Add stock and herbs, bring to a boil, then adjust heat to low.
  • Simmer uncovered, skimming any scum that may rise to the surface, until broth is rich and flavorful (about 30 minutes longer). Strain broth, you should have about 5 cups). Discard neck, heart, and gizzard ( or reserve and shred neck meat, remove gristle from gizzard, and dice heart and gizzard if desired). Refridgerate broth (and giblets if using) until ready to use.

Morning of

  • While turkey is roasting, return resurved turkey broth to a simmer. In a separate heavy bottomed saucepan, heat butter over medium-low heat. Vigorously whisk in flour. Roux will froth and then thin out again. Cook slowly, stirring constantly, until nutty brown and fragrant (about 10-15 minutes). Vigerously whisk all but 1 cup of hot broth into roux.
  • Bring to a boil, then reduce heat and continue to simmer until gravy is lightly thickened and very flavorful (about 30 minutes). Set aside until turkey is done.

While Turkey Rests

  • When turkey has been transfered to a carving board to rest, spoon out and discard as much fat as possinle from roasting pan, leaving carmelized herbs and vegetables.
  • PLace roasting pan over two burners on medium-high heat. If drippings are not a dark brown, cook, stirring constantly until they carmelize.
  • Return gravy to a simmer.
  • Add wine to roasting pan with carmelizded vegetables, scraping up any browned bits with a wooden spoon and boiling until reduced by half (about 5 minutes). Add reserved 1 cup of broth, then strain pan juices into gravy, pressing as much juice as possible from vegetables. (stir giblets into gravy if desired)
  • Adjsut seasoning, adding salt and pepper to taste if necessary.
  • Serve with carved turkey.
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