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Turkey Gravy (Make Ahead)

Print Recipe
Total Time 2 hours 15 minutes
Servings 4 Cups

Ingredients
  

Stock for the gravy:

  • 6 C chicken broth or stock divided
  • raw turkey Neck (2 if small)
  • 1/3 C reserved raw turkey trimmings (such as skin) cut into 1 inch pieces (optional)
  • 1 onion rough chopped
  • 1 carrot rough chopped
  • 1 celery rib rough chopped
  • 8 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 2 garlic cloves peeled
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/3 C dry white wine

Gravy:

  • 4 Tbsp butter
  • 6 Tbsp all purpose flour
  • 1/4 C defatted turkey drippings (optional) OR 1 tsp liquid turkey bullion

Instructions
 

To make the stock for the gravy:

  • Bring 2 C broth, reserved turkey neck and trimmings to simmer in a dutch oven over high heat. Cook at a high simmer, stirring occasionally, until all liquid evaporates and neck and trimmings begin to sizzle, about 20 minutes. Continue to cook until a dark fond forms on bottom of pot, about 4 minutes longer.
  • Reduce heat to medium high. Add onion, carrots, celery, parsley and thyme sprigs, garlic, salt and pepper. Cook, stirring frequently, until onion is translucent, about 8 minutes.
  • Stir in wine and bring to a simmer, scraping up all the browned bits on the bottom of the pot. Add remaining 4 cups broth and bring up to a simmer over high heat. Rescue heat to medium-low, cover, and simmer for 1 hour.
  • Strain stock through a fine mesh strainer and discard solids. Set aside. You should have 3 1/2 to 4 cups of stock. At this point you can refrigerate the stock for up to 2 days.

To make the gravy:

  • Melt butter in medium saucepan over medium heat. Add flour and increase heat to medium high. Cook, stirring constantly, until mixture (roux) is a deep golden brown, about 5-8 minutes. Reduce heat and slowly whisk in strained stock, whisking so no lumps remain. Increase heat and bring to a simmer. Simmer until thickened, about 5 minutes. Add drippings if using (or bouillon). Thin gravy with extra broth if desired. Season with salt and pepper to taste. Gravy can be refridgerated for 3 days or frozen for up to 2 weeks.
  • Enjoy!