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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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The gravy, through Step 1, can be made a day in advance; just cover and refrigerate. Finish the gravy while the turkey rests before being carved. This recipe goes with Apple Cider-Brined Turkey. Ingredients:
2 teaspoons vegetable oil |
reserved turkey neck and giblets |
4 cups water |
6 black peppercorns |
4 parsley sprigs |
2 thyme sprigs |
1 yellow onion, unpeeled and quartered |
1 carrot, cut into 2-inch pieces |
1 celery stalk, cut into 2-inch pieces |
1 bay leaf |
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook 5 minutes, browning on all sides. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hour). Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely. Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid.
2. Strain the reserved turkey drippings through a colander over a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.
3. Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt, and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.
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