![]() ![]() Season to taste with salt & pepper and serve. Continue to whisk constantly, gradually adding hot stock bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. In a second saucepan, heat 4 tablespoons reserved turkey fat over medium-high heat until bubbling whisk in flour and cook, whisking constantly, until combined and honey-colored, about 2 minutes. ![]() Bring stock to simmer in medium saucepan over medium-high heat. Pour stock through fine-mesh strainer to remove remaining bits of fat discard bits in strainer. To finish gravy, skim fat and reserve the fat. Cool to room temp, cover with plastic wrap and refrigerate until fat congeals, at least 1 hour. Strain stock into large measuring cup or container. Reduce heat to low and simmer until reduced by half, about 1-1/2 hours. ![]() Add wine, 3 cups water, and thyme bring to a boil over high heat. Remove from oven, place on stove burner at high heat add chicken stock and bring to a boil, scraping browned bits from the bottom of pan with a wooden spoon. Roast, stirring every 10 minutes, for 40-50 minutes. Spray lightly with Pam and toss to combine. Place turkey trimmings, carrot, celery, onions and garlic into a roasting pan. 3-1/2 cups chicken stock or canned low-sodium chicken broth (two 14-1/2 ounce cans).Turkey giblets and neck cut into 2" pieces.A good idea: serve gravy in a warmed gravy boat or serving bowl.Here's a turkey giblet gravy recipe from the Nov/Dec 2001 issue of Cook's Illustrated: To correct gravy that has become too thick, simply re-heat the gravy, adding water, turkey broth or chicken broth until it has thinned to desired consistency. NOTE: As the finished gravy is allowed to stand and cool, it will become thicker.Taste for seasoning with salt and pepper. Reduce heat to a simmer, and simmer the drippings mixture with the sauce for about 5 minutes, stirring occasionally. Heat and stir the fat and flour mixture until bubbling - about 1 full minute, then gradually whisk in the defatted pan drippings, and finally, whisk in the finished sauce made ahead as described above. Heat 4 tablespoons* of reserved turkey fat in a large saucepan until bubbling, then stir in an equal amount of flour (*use only half this amount of fat and flour if less thickening is desired for a thinner final gravy).*TO ADD DRIPPINGS AND ALSO THICKEN THE SAUCE AT THE SAME TIME:. ![]() Whisk in the drippings, and allow sauce to simmer for a few minutes to develop flavors. De-fatted pan drippings (in the measuring cup above) may simply be added to the sauce, if no further thickening is desired.Reserve the fat if you intend to thicken the gravy furthur while adding the pan drippings! Allow the liquid in the cup to stand so that the fat separates to the top - then, tilting the measuring cup, skim off the fat with a shallow spoon.Remove the roasting pan from the heat, and strain the liquid into a measuring cup, discarding the solids left in the strainer. With a wooden spoon or spatula, scrape the pan bottom to loosen the browned bits. Pour one cup of dry white wine (or dry vermouth) into the pan and bring the liquid to a simmer. Remove the roasted turkey and the cooking rack from the roasting pan place the pan over two burners on the stove, heat adjusted to medium-high.Alternatively, pan drippings may be added before serving and additional thickening may be added at that time.It may be served as-is, OR thickened before serving. *This sauce may be made ahead to this point.Strain the sauce and discard the solids.When the liquid begins to boil, lower the heat and allow to simmer for about 2 hours, stirring occasionally.Add the thyme, bay leaves and water to the vegetables, whisking or stirring briskly to incorporate flavors and prevent lumps.Sprinkle over the flour, and continue sauteing, stirring constantly, until the floured vegetables turn brown - about 10 minutes.Add the coarsely chopped vegetables and garlic, season again with salt and pepper, and continue sautéing (add small bits of butter if necessary to prevent scorching) until vegetables begin to color slightly - about 5 minutes.Season with salt and pepper, and sauté over medium heat until golden brown - about 15-20 minutes.In a large saucepan, melt the butter, and, when its foaming begins to subside, add the turkey pieces.Rinse all neck pieces and giblets, and pat them very dry with paper towels.). Trim the tough membrane from the gizzard. (If using neck and giblets, cut the neck into three or four pieces. Cut the turkey wing into pieces with a heavy knife. ![]()
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