Recipe courtesy of Michael Symon
Recipe courtesy of Michael Symon
Episode:
Thanksgiving in the Great Outdoors
Turkey Gravy
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- Level: Easy
- Total: 3 hr 45 min
- Active: 45 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 136
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 237 mg
- Level: Easy
- Total: 3 hr 45 min
- Active: 45 min
- Yield: 1 quart
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 136
- Total Fat
- 8 g
- Saturated Fat
- 5 g
- Carbohydrates
- 15 g
- Dietary Fiber
- 2 g
- Sugar
- 4 g
- Protein
- 2 g
- Cholesterol
- 20 mg
- Sodium
- 237 mg
Ingredients
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Directions
- Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
- Add the carrots, celery, corn cobs, onions, thyme, bay leaf and turkey neck to a medium pot. Add enough water to cover, place over direct heat, bring to a boil and simmer for 3 hours. Strain the stock through a fine mesh strainer.
- Melt the butter or turkey drippings to a medium saucepot over medium-high heat. Whisk in the flour and cook, whisking for a few minutes, until lightly browned. Whisk in the turkey stock. Bring to a boil and simmer, whisking occasionally, about 30 minutes. Season with salt and pepper and serve.
