Categories: Turkey
Ingredients
- 10 tbsp. unsalted butter
- Turkey neck and giblets (liver discarded)
- 2 shallots, halved
- 1 carrot, chopped
- 1 stalk celery, chopped
- 2 sprigs thyme
- 1 bay leaf
- 8 cups chicken or turkey broth, plus more if needed
- Turkey pan drippings
- 3/4 cup all purpose-flour
- Salt and black pepper
Directions
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Prepare the stock: Melt 2 tbsp. butter in a large pot over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 3 minutes. Add the shallots, carrot, celery, thyme sprigs, bay leaf and broth. Reduce the heat to low and cook until slightly reduced, about 1 hour. Strain through a fine-mesh sieve into a large bowl; reserve the pot. You should have 7 cups stock—if you’re short, add more broth.
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Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat. Whisk the defatted drippings into the stock.
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Melt the remaining 8 tbsp. butter in the reserved pot over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the stock; bring to a simmer and cook, whisking occasionally, until thickened, 8-10 minutes. Season with salt and pepper.