You can make this gravy several hours before the turkey is done and just incorporate the pan drippings when the turkey comes out of the oven.
Turkey stock: Heat oil in large heavy-bottomed saucepan over medium-high heat until shimmering but not smoking. Add turkey parts and fat and saute until golden, about 10 minutes, stirring occasionally. Add onion and cook stirring until softened, about 3 minutes. Reduce heat to low, cover and cook until turkey parts and onion release their juices, about 20 minutes. Add stock and herbs. Increase heat to medium high and bring to a boil. Reduce heat to low and simmer about 30 minutes, uncovered, skimming any scum that rises to the surface. Strain broth. (I put in grease strainer to let sit and fat to rise to the top). If do not have 4 cups, add water or canned stock.
Roux: If stock is not warm, warm in microwave. Add butter to large saucepan over medium low heat; when foam subsides vigorously whisk in flour until completly incorporated and there are not lumps. Cook slowly, stirring constantly, until lightly brown and fragrant, about 10-15 minutes. Slowly add 3 cups warm stock, vigorously whisking, until fully incorporated and no lumps of flour. Increase heat to medium high and bring to boil. Reduce heat and simmer, stirring until slightly thickened, about 30 minutes. Set aside or refrigerate.
When turkey comes out of the oven, place prepared gravy in large saucepan and warm. Once turkey is removed from the roasting pan to cool, place roasting pan over two burners at medium-high heat. If vegetable drippings are not brown, stir until carmelized. Place strainer over large bowl or degreaser. Pour drippings into strainer and press on solids to remove as much liquids as possible. Discard vegetables. Remove as much grease as possible. Add strained liquid to prepared gravy. Add wine and remaining broth. Simmer until gravy is the thickness you like. Can add more flour (Wondra or 1 tablespoon flour mixed with water 3 tablespoons water) if need to thicken. Adjust seasonings.
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Serving Size: 1 Serving (2199g) | ||
Recipe Makes: Servings | ||
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Calories: 1916 | ||
Calories from Fat: 1184 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 131.6g | 175 % | |
Saturated Fat 20.3g | 101 % | |
Monounsaturated Fat 41g | ||
Polyunsanturated Fat 63.3g | ||
Cholesterol 57.6mg | 18 % | |
Sodium 2751mg | 95 % | |
Potassium 2221.6mg | 58 % | |
Total Carbohydrate 131g | 39 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 127.8g | ||
Protein 52.9g | 76 % | |
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: 1916
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