Sauces & Stuff
Delicious Turkey Gravy
Turkey gravy really is like liquid gold! No other menu item evokes as much emotion or enhances the plate more, making it the single-most important part of the Thanksgiving meal. This recipe is certainly no exception.
FOR THE TURKEY STOCK, HEAT:
FOR THE GRAVY, SKIM:
Make stock up to three days ahead. Skim fat off of the top before using.
For the turkey stock, heat oil in a large saucepan over medium. Add carrot, celery, onion, garlic, and turkey neck. Cook vegetables until caramelized, stirring occasionally, about 10 minutes.
Deglaze the pan with sherry, scraping up any browned bits from the bottom, and reduce until nearly evaporated.
Add 4 cups broth, peppercorns, thyme, parsley, and bay leaves. Reduce heat to low and simmer 1 hour. Strain stock and chill until ready to use.
For the gravy, skim ¼ cup fat from reserved drippings and return to roasting pan with 4 Tbsp. butter, melting over medium-high heat.
Whisk in flour, reduce heat to low, and cook roux until bubbly, 2 minutes. Off heat, whisk in turkey stock, 2 cups broth, and reserved turkey drippings. Simmer gravy over medium heat until thickened, whisking constantly, 3–4 minutes. Stir in ¼ cup parsley and season with salt and pepper.
Once the bottom of the saucepan is brown, deglaze it with sherry and scrape up the flavorful bits.
Whisk in stock, broth, and drippings off heat to prevent lumps, then return to stove top to thicken.
% Daily Value*
Total Fat 9g 13%
Saturated Fat 4g 20%
Cholesterol 19mg 6%
Sodium 76mg 3%
Carbs 5g 1%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.