Recipe: Roast Turkey Gravy

Recipe: Roast Turkey Gravy

Roast Turkey Gravy

Ingredients:
1 Tbs canola oil
turkey giblets (neck, liver, heart, etc.)
½ cup white wine
3 carrots, chopped
2 sticks of celery, chopped
2 onions, chopped
1 bay leaf
1 sprig thyme
2 cups poultry stock
4 Tbs butter
4 Tbs flour (preferably Wondra or all-purpose)
2 cups pan drippings from roast turkey, fat skimmed off
Kosher salt
Freshly ground black pepper

Procedure:
Heat the canola oil in a large pan over medium heat. Season the turkey giblets with salt and pepper and sauté until well-browned. Set aside (and eat!). Deglaze the pan with the white wine. Add the carrots, celery, onion, bay leaf and thyme and sauté until soft, using more canola oil if necessary. Add the poultry stock and barely simmer, cooking until the liquid has reduced by more than half. Strain liquid and set aside.

Remove the vegetables from the pot and return it to the heat, now set to low. Add butter and when it has melted, whisk in the flour. Continue to whisk for 10 minutes until this roux has just begun to darken, but watch for any black spots meaning you’re burned it (avoid burning with low heat, lots of whisking). Add the 2 cups of pan drippings and your reduced poultry stock, whisk constantly to integrate the roux. Bring this mixture to a boil and then reduce your heat. Boiling will thicken the gravy.

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Taste for seasoning (be careful, it’s hot!) and add salt and/or pepper as needed. Serve hot.

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