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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This recipe for turkey gravy is part of the Thanksgiving menu Chef Kent Rathbun created for Epicurious's Wine.Dine.Donate program. He serves it with Rosemary-Roasted Turkey . Ingredients:
3 pounds turkey bones |
1/2 cup canola oil |
6 cloves garlic, roughly chopped |
2 medium onions, roughly chopped (about 2 1/2 cups) |
2 stalks celery, roughly chopped (about 3/4 cup) |
2 large carrots, roughly chopped (about 3/4 cup) |
4 teaspoons fresh black peppercorns, smashed with back of knife |
1 cup brandy |
1 gallon chicken stock or low-sodium chicken broth |
2 cups veal demi-glace |
1/2 bunch fresh basil, for steeping (about 1 1/4 ounces) |
2 teaspoons kosher salt |
Directions:
1. Arrange rack in center of oven and preheat to 425°F. In roasting pan, toss bones with 1/4 cup oil. Roast until well browned, about 20 minutes. Remove from oven and set aside.
2. In heavy, large pot over moderately low heat, heat remaining 1/4 cup oil until hot but not smoking. Add garlic, onions, celery, and carrots and sauté until golden brown, 16 to 18 minutes. Add peppercorns and continue cooking until aromatic, 2 to 3 minutes. Add brandy and simmer, uncovered, until reduced by half, about 1 minute.
3. Add turkey bones, chicken stock, and demi-glace and bring to a boil. Reduce heat to low and simmer until thickened and reduced by half, 2 to 2 1/2 hours. Strain, return to pot, and place over moderately low heat. Skim excess fat, then add basil, remove from heat, cover, and let steep 10 minutes.
4. Strain gravy through cheesecloth-lined sieve into large pot. Stir in salt and keep warm.
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