Sauces & Stuff
Turkey Stock & Gravy
Turkey may be the anchor of the Thanksgiving table, but gravy and mashed potatoes are the hands-down favorites.
Turkey stock gravy is a must because the flavor from the giblets it’s made from is much more intense. To take that flavor up a notch, deglaze the giblets with bourbon. The oaky liquor gives the finished gravy a hint of smoky sweetness. The higher the quality of the bourbon, the better it and your gravy will taste.
FOR THE TURKEY STOCK, SEAR:
FOR THE TURKEY GRAVY, MELT:
For the Turkey Stock, sear giblets and neck in oil in a sauté pan over medium-high heat until browned, 5 minutes; remove from pan. Add celery, onion, carrot, and garlic; sauté until beginning to brown, about 5 minutes more.
Deglaze pan with bourbon and reduce until it evaporates. Add broth, thyme, parsley, bay leaf, and giblets. Bring stock to a boil, reduce heat to medium-low, and simmer 1 hour. Let stock cool, then strain, discarding solids; cover and chill. Skim any congealed fat from the top of stock before using.
For the Turkey Gravy, melt butter in a large saucepan over medium heat. Whisk in flour; cook until it smells nutty and turns light brown, 2 minutes.
% Daily Value*
Total Fat 17g 26%
Saturated Fat 8g 40%
Cholesterol 25mg 8%
Sodium 184mg 7%
Carbs 5g 1%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.