Best Ever Turkey Gravy
How do you make the best possible gravy? Start with the best possible broth.
Nutrition Information
- Calories: 294 kcal
- Carbohydrates: 12g
- Protein: 15g
- Potassium: 785mg
- Fiber: 3g
- Sugar: 5g
Ingredients:
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4 medium carrots, peeled and cut into 3-inch pieces
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4 celery stalks, cut into 3-inch pieces
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2 small yellow onions, peeled and quartered
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1 head garlic, halved crosswise
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1 turkey neck
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1 turkey liver
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1 turkey heart
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1 turkey gizzard
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3 tablespoons vegetable oil
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3/4 teaspoon kosher salt
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1/2 teaspoon black pepper
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3 cups unsalted chicken stock, divided
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2 pounds lean ground turkey
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3 cups water
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1/4 cup rendered turkey fat or unsalted butter
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7 tablespoons all-purpose flour (about 2 ounces)
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4 cups rich turkey broth, divided
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1 tablespoon fresh thyme or sage, chopped
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1 1/4 teaspoon kosher salt
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1/2 teaspoon black pepper
Rich turkey broth
Best-ever turkey gravy
Instructions:
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Preheat oven to 400°F. Toss together carrots, celery, onions, garlic, neck, liver, heart, gizzard, oil, salt, and pepper on a large rimmed baking sheet. Roast in preheated oven until well browned, about 1 hour, stirring once halfway through cooking. Transfer mixture to a large stockpot. Add 1/2 cup chicken stock to hot baking sheet, scraping up any browned bits with a wooden spoon; pour mixture into stockpot.
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Add ground turkey, 3 cups water, and remaining 2 1/2 cups stock to stockpot. Bring mixture to a simmer over high; reduce heat to medium, and cook, uncovered, skimming foam occasionally, 45 minutes. Using a slotted spoon, remove and discard as many large pieces as possible. Pour mixture through a fine wire-mesh strainer into a large heatproof bowl; discard solids.
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Return strained broth to stockpot. Bring to a boil over high; cook, undisturbed, until reduced to 4 cups, about 20 minutes. Remove from heat; let cool completely, about 2 hours. Cover and refrigerate until ready to use. Skim off rendered turkey fat from chilled broth before using; reserve for best-ever turkey gravy.
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Melt turkey fat in a small skillet over medium. Add flour; cook, whisking constantly, until mixture turns golden brown, 5 to 6 minutes. Gradually add 3/4 cup turkey broth, whisking constantly, until smooth. Remove roux from heat; cover to keep warm. Bring remaining 3 1/4 cups broth to a boil in a large stockpot over high. Whisk roux into boiling stock until smooth. Reduce heat to medium-low; simmer, whisking often, until mixture thickens and no floury taste remains, 5 to 6 minutes. Stir in thyme, salt, and pepper.
Make your own rich turkey broth
Make the best-ever turkey gravy
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