Turkey Gravy
"From Gourmet magazine. This is the best turkey gravy I've had. I make it every Thanksgiving. I make this using made-from-scratch turkey giblet stock."
- Ready In:
- 20mins
- Ingredients:
- 6
- Yields:
-
4 cups
- Serves:
- 8-10
ingredients
- roasting pan juices, s from a 14-16 lb roast turkey
- unsalted butter, melted, add to turkey drippings to make 1/4 cup total
- 4 cups hot turkey giblet stock
- 1⁄4 cup flour
- turkey giblets, cooked and minced (optional)
- salt and pepper, to taste
directions
- Pour pan juices into 1 qt glass measure (do not clean roasting pan).
- Skim off fat and keep separate from juices.
- If there is less than 1/4 cup of fat, add melted butter.
- Straddle roasting pan across 2 burners. Add 1 cup stock to pan. Deglaze by bringing to a boil over high heat and scrapping up browned bits.
- Add back into remaining 3 cups stock.
- Whisk together fat and flour in a 2 quart heavy saucepan.
- Cook roux over moderately low heat, whisking for 3 minutes.
- Add hot stock to roux in a fast, steady stream, whisking constantly to avoid lumps.
- Whisk in accumulated juices from turkey platter and minced heart and gizzard, if using.
- Simmer for 10 minutes, whisking occasionally.
- Season to taste with salt and pepper.
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