Grandma M's Turkey Gravy
Submitted By: Terri M.
Ingredients:
Neck and Giblets from uncooked Turkey
Drippings from Roasted Turkey
1 Small Yellow Onion - rough chopped
6 Cups Low Sodium Chicken Broth - divided
½ Cup All Purpose Flour
10 Tbs (1 Stick + 2 Tbs) Unsalted Butter
1 Sprig Fresh Parsley
1 sprig Fresh Sage
1 sprig Fresh Rosemary
1 sprig Fresh Thyme
1 Bay Leaf
Fresh Ground Black Pepper and Kosher Salt to taste
Preparation:
- Just after placing your turkey in the oven, melt 2 Tbs of the butter in a medium/large saucepan over medium-low heat
- Add the turkey neck, giblets, and onion to the skillet and sauté (stirring frequently) until the giblets are browned (apx 15 minutes)
- Once the giblets are browned, add 5 cups of the chicken broth, herb sprigs, and bay leaf to the saucepan and bring to a simmer (adjust heat as necessary)
- Once simmering, cover and allow to cook (stirring occasionally) for apx 2 hours while turkey roasts (after 2 hours turn heat to low and keep warm until turkey is done if necessary)
- Remove the neck from the broth (save for other use if desired) and strain the broth through a fine mesh sieve into a large bowl or other suitable container - Discard the solids
- As soon as your turkey is roasted and removed from the roasting pan - Use the remaining 1 Cup of chicken broth to deglaze the baking pan using a rubber/silicone spatula to gently scrape up any bits from the bottom - Transfer to the strained broth
- Return the saucepan to medium heat - Melt the remaining 8 Tbs (1 stick) butter - While constantly whisking, add the flour a little at a time until all incorporated to make a roux - Allow to cook (constantly whisking until golden brown (apx 4 minutes)
- Whisk in the strained broth/drippings mixture a little at a time (make sure you whisk constantly to avoid lumps) - Bring to a simmer
- Allow to simmer (whisking occasionally) until thickened (apx 10 minutes)
- Adjust seasoning with salt and fresh ground pepper to taste
- Transfer to a serving container and serve immediately with turkey
