Classic Gravy

Total Time:
1 hr 25 min
Prep:
5 min
Cook:
1 hr 20 min

Yield:
About 8 cups
Level:
Easy

Ingredients
  • 10 tablespoons unsalted butter, plus more as needed
  • Turkey neck and giblets (liver discarded)
  • 1 onion, quartered
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 3 sprigs thyme
  • 2 bay leaves
  • 1/2 cup dry white wine
  • 8 cups low-sodium chicken or turkey broth, plus more as needed
  • 3/4 cup all-purpose flour
  • Turkey pan drippings
  • Kosher salt and freshly ground pepper
Directions
  • Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.

  • Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.

  • Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.

  • Photograph by Ryan Dausch


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews

    Not what you're looking for? Try:

    Classic Gravy

    Recipe courtesy of Geoffrey Zakarian