Classic Turkey Gravy

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For Broth
2 T unsalted butter
1 medium onion or leek, or 2 shallots sliced
neck and goblets from your turkey
8 cups low sodium chicken broth
3 sprigs thyme, parsley, rosemary and/or sage
1 bay leaf
For gravy
turkey drippings from your roasting from roasting pan
1/2 cup flour
dash of Worcestershire sauce
kosher salt and freshly ground pepper
2 T cold butter
1. When your turkey goes into the oven, start the broth:  melt the butter in a large saucepan over medium low heat.  Add the onion and turkey neck and giblets; cook, stirring, until the giblets are browned; about 15 minutes.  Add the chicken broth, herb sprigs, and bay leaf; cover and simmer while the turkey roasts, about 2 hours.  Strain the broth and keep warm; reserve the neck and giblets, if desired.
2. When your turkey is done, transfer it to a cutting board and pour all the pan drippings into a degreasing cup.  Add 1/2 cup of the prepared broth to the roasting pan and scrape up the browned bits with a wooden spoon.  If the bits are stuck, put the pan on a lower burner to loosen them.  Add the bits and liquid to the degreasing cup.  
3. Let the fat rise to the top of the degreasing cup, the spoon off  1/2 cup fat and transfer to a large saucepan over medium heat.  Make a roux: sprinkle the flour into the pan and cook, stirring constantly with a wooden spoon, until the flour browns slightly, about 4 minutes.   
4. Gradually add the hot broth to the roux, whisking constantly to prevent lumps.  Bring them to a boil, then reduce the heat to medium low.  Pour the dark roasting juices from the degreasing cup into the gravy, discarding any remaining fat.  If desired, chop the giblets and shred the neck meat; add to the gravy.  Simmer, whisking occasionally until the gravy thickens, about 10 minutes.  Add the Worcestershire sauce and season with salt and pepper.  Stir in the butter, if desired.  
The Golden Formula for Gravy:

1/2 cup fat (if you don't have enough drippings, add butter) + 1/2 cup flour (cook the flour with the fat to make a roux; for darker gravy cook the roux longer but it has less thickening power) + 8 cups broth (upgrade store bought broth by simmering it with an onion, bay leaf, thyme, parsley and/or sage and the turkey giblets for about 2 hours).

Too thick:  add splash of water, broth
Too thin:  Mix equal parts of flour and soft butter; whisk into boiling gravy
Too lumpy:  Strain through a fine metal sieve

Donita Hammerstein

Member since Oct 2007

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