Classic Gravy

  • Level: Easy
  • Total: 1 hr 25 min
  • Prep: 5 min
  • Cook: 1 hr 20 min
  • Yield: About 8 cups
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Ingredients

10 tablespoons unsalted butter, plus more as needed

Turkey neck and giblets (liver discarded) 

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

  1. 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.
  2. 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.
  3. 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.

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