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Turkey Gravy (Make Ahead)

Print Recipe
Total Time 1 hour 20 minutes
Servings 4 Cups

Ingredients
  

Stock for the gravy:

  • 5 C chicken broth or stock
  • 2 Tbsp vegetable oil divided
  • 2 raw turkey Neck (or raw turkey drumstick)
  • 1/3 C reserved raw turkey trimmings (such as skin) cut into 1 inch pieces (optional)
  • 1 onion peeled rough chopped
  • 1 carrot scrubbed but not peeled rough chopped
  • 1 celery rib rough chopped
  • 6-8 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 2 garlic cloves peeled and crushed
  • 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:

  • In a large dutch oven, heat 1 Tbsp oil. Add turkey necks (or drumstick) and trimmings (if using) and brown over medium-high heat. Cook, turning meat occasionally, until browned on all sides, about 15 minutes. Remove meat and put on a plate.
  • Add 1 Tbsp oil to dutch oven. Add onion, carrots, celery, parsley and thyme sprigs, garlic, salt and pepper. Cook, stirring frequently, until onion is translucent, and vegetables are starting to brown well, about 8 minutes.
  • Stir in wine and bring to a simmer, scraping up all the browned bits on the bottom of the pot. Add 5 cups broth and bring up to a simmer over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally.
  • Strain stock through a fine mesh strainer and discard solids. Set aside. You should have 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!