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Turkey Gravy
Created by all foods natural team,
Description
Stock made out of the same turkey giblets is the base for perfect turkey gravy.
Ingredients
At a glance
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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