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Turkey Gravy

Created by All Foods Natural, Thursday, 21 February 2008

Description

Stock made out of the same turkey giblets is the base for perfect turkey gravy.

Ingredients

At a glance

Cuisine

Ingredients

Cooking Method

Difficulty

Course/Dish

Seasonal Eating

Meal Time

Serves

8 to 10

Giblet stock

giblets from 1 turkey
onion, peeled and quartered
carrot, peeled and cut in very thick slices
bay leaves
3 cups water

Turkey gravy

pan juices from roast turkey
2¼ cups giblet stock
1/3 cup wine
salt
pepper

Methods/steps

Giblet stock

If the turkey is frozen, remove the giblets as soon as it is feasible. It will defrost faster and there will be no chance for the giblets to spoil.
Put the giblets in a pan with 2 1/4 cups (600 ml) water, the onion, carrots and bay leaves.
Bring to the boil, cover and simmer for about 1 hour.
Strain and reserve.

Turkey gravy

Pour turkey juices from the roasting pan into a pan, draining off excess fat from the top. Leave about 1-2 Tbs, more will make the gravy heavy.
Add flour and mix well, cook, stirring briskly, for 2 minutes. Whisk in stock then wine, when stock has been absorbed.
Bring to the boil and simmer gently for 8-10 minutes. It should be slightly thickened and smooth.
Season with salt an pepper and transfer to a sauce bowl.

Additional Tips

The best wine to use is the same you will serve with dinner. If you will serve only Champagne, choose a white wine. White wine feels lighter in the gravy and it is our preference, but red wine also makes an excellent gravy; there is nothing against red wine.

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