The best gravy I've ever had. Time consuming, but the final product is totally worth it. Use in conjunction with his Brine recipe that I've already posted.
(adapted)
Spread the onions, celery, carrots, and garlic in the bottom of a large roasting pan. Add the turkey neck to the bottom of the pan.
Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels and place on top of the vegetables in the roasting pan.
Prepare the turkey as you normally would. For me, this involves rubbing with a butter/puree'd garlic mixture and salt and pepper. Cook the turkey until done.
Remove the turkey from the oven and transfer to a platter or cutting board. Tent with foil and let rest for 15 minutes before carving.
Melt the tablespoon butter with the olive oil in a medium heavy pot over medium-high heat.
Add the reserved giblets and cooked turkey neck, and cook, stirring, until browned, 2 to 3 minutes.
Add half of the vegetables from the roasting pan and cook, stirring, for 5 minutes.
Add the flour and cook, stirring, for 1 minute. Add the white wine and stir to deglaze the pan.
Add the 2 cups chicken stock and 1 cup of pan drippings/juices accumulated in the roasting pan and bring to a boil.
Reduce the heat, and simmer briskly until reduced by half, about 10 minutes. Remove from the heat and discard the neck.
In batches, pulse the liquid and solids in a food processor into a thick liquid. Strain through a fine mesh strainer into a bowl, pressing against the solids with a spoon to extract as much liquid as possible and transfer to a gravy boat. Adjust the seasoning to taste.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (216g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 111 | ||
Calories from Fat: 31 (28%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 3.5g | 5 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 7.4mg | 2 % | |
Sodium 192.2mg | 7 % | |
Potassium 308.3mg | 8 % | |
Total Carbohydrate 15.2g | 4 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 13.4g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 111
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.