Categories: Turkey
Ingredients
- Stock:
- Reserved turkey giblets, neck, backbone, and ribs
- 2 tbsp canola oil
- 2 ribs celery, chopped
- 1 carrot, chopped
- 1 small onion, chopped
- 1 tsp black peppercorns
- 1/2 cup dry white wine
- 8 cups chicken broth
- 4 sprigs each fresh thyme and parsley
- 2 dried bay leaves
- Gravy:
- Reserved turkey drippings
- 1/2 cup all-purpose flour
- 4 cups Turkey Stock
- 2 tsp white wine vinegar
- Salt to taste
Directions
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For the stock, sear turkey giblets, neck, backbone, and ribs in oil in a pot over high heat until brown, 10-12 minutes; transfer to a plate. Reduce heat to medium-high.
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Stir in celery, carrot, onion and peppercorns; cook until onion begins to brown, 5 minutes.
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Deglaze pot with wine, scraping up any brown bits; reduce until nearly evaporate. Stir in broth, thyme, parsley, bay leaves, and reserved turkey parts. Bring stock to a boil, then reduce heat to medium-low, and simmer 1 hour. Strain stock, discarding solids; chill until ready to use.
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For the gravy, heat turkey drippings in a saucepan over medium. Whisk in flour and cook 2 minutes. Whisk in stock until smooth; bring to a boil. Reduce heat to medium-low and simmer gravy until thickened, 5 minutes.
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Stir in vinegar and season gravy with salt.