Turkey Gravy
Rich homemade turkey gravy made with roasted turkey neck and wings, fortified chicken stock, a simple roux, and turkey drippings. Make the gravy base a day or two ahead, then finish it while the turkey rests.
Ingredients
- Turkey neck and wings
- 150 g onion, roughly chopped
- 120 g celery, roughly chopped
- 120 g carrots, roughly chopped
- 1 cup water, for deglazing
- 1,500 g chicken stock
- 3 g fresh thyme
- 2 bay leaves
- 115 g Tbsp unsalted butter
- 100 g cup all-purpose flour
- turkey drippings, to taste
Instructions
- Use a sturdy knife or cleaver to cut wings into three pieces and the turkey neck into similarly sized pieces.
- Preheat oven to 450°F / 230°C. Place turkey parts, onion, celery, and carrot on a sheet tray and roast for about 20 minutes, until nicely browned.
- Transfer turkey and vegetables to a large saucepan. Deglaze the sheet tray with 1 cup water, scraping up all browned bits. Add the deglazing liquid to the saucepan.
- Add chicken stock, thyme, and bay leaves. Bring to a simmer and cook for 45 minutes. Strain and reserve the fortified stock.
- In a clean saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute until smooth.
- Gradually whisk in the strained stock. Simmer for 5-10 minutes, stirring frequently, until thick enough to coat the back of a spoon. Do not salt. Cool and refrigerate if making ahead.
- When ready to serve, reheat gravy and gradually whisk in turkey drippings to taste. Simmer until reduced and desired thickness is reached. Strain through a fine mesh strainer before serving to get an extra smooth consistency.
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