Basic Gravy
- Level: Easy
- Yield: 8 cups
- Total: 1 hr 30 min
- Active: 25 min
Ingredients
10 tablespoons unsalted butter
Turkey neck and giblets (liver discarded)
2 shallots, halved
1 carrot, chopped
1 stalk celery, chopped
2 sprigs thyme
1 bay leaf
8 cups low-sodium chicken or turkey broth, plus more if needed
Turkey pan drippings
3/4 cup all-purpose flour
Kosher salt and freshly ground pepper
Directions
- Prepare the stock: Melt 2 tablespoons butter in a large pot over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 3 minutes. Add the shallots, carrot, celery, thyme sprigs, bay leaf and broth. Reduce the heat to low and cook until slightly reduced, about 1 hour. Strain through a fine-mesh sieve into a large bowl; reserve the pot. You should have 7 cups stock?if you?re short, add more broth.
- 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 stock.
- Melt the remaining 8 tablespoons butter in the reserved pot over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the stock; bring to a simmer and cook, whisking occasionally, until thickened, 8 to 10 minutes. Season with salt and pepper.