Turkey Gravy
This is a simple gravy that can be made from stock. It is best suited for turkey gravy using a stock made from the giblets, but it can also be made using chicken stock or vegetable stock.
Yield: 3 ½ cups
Ingredients:
4 TBL Unsalted Butter
¼ cup All Purpose Flour
4 cups Turkey Broth (recipe follows), or Other White Stock: chicken, pork, or vegetable.
2 each Bay Leaves
3 each Rosemary Sprigs
½ tsp Kosher Salt
¼ tsp Black Pepper, fresh ground
2 TBL Fresh Sage, fine chopped
½ tsp White Wine Vinegar
Method:
1. Melt butter in a 3 qt saucepan.
2. Add flour and stir cooking on low for 3-4 minutes.
3. Add stock while whisking to incorporate the butter and flour.
4. Add bay leaves and rosemary sprigs.
5. Bring to a boil. Reduce to a simmer.
6. Simmer for 20-30 minutes. Skim the foam that rises to the top and discard.
7. Strain out rosemary and bay leaves and return to the saucepan.
8. Return to low heat and add cream, stir well.
9. Bring to a low boil over low-medium heat.
10. Turn off heat. Add salt and pepper. Taste and add additional as needed
11. Add sage and stir. Remove from heat and cool to use later or place in a serving container and allow to cool slightly before serving.
Reserve giblets from inside the turkey. Place in a 2 qt. sauce pot. If you plan to spatchcock the turkey (which we recommend for faster cooking and a more evenly cooked and moist turkey), this is a good place to add the removed backbone. Cover the bones with 6 qts of water and bring to a low simmer. Add 1 cup of rough chopped onion, 1/2 cup of rough chopped carrots, and a 1/2 cup of rough chopped celery. Add 2 bay leaves and 2-3 sprigs of any other fresh herbs you have on hand: parsley, sage, rosemary, thyme, or marjoram. Add 1 TBL of black peppercorns and allow to simmer on low for 1 hour. As the stock simmers, skim any foam that rises to the surface and discard. For more about skimming,
click here.