TURKEY GRAVY

Turkey Gravy image

A fantastic turkey gravy that's a little labor intensive but so good. Different than traditional turkey gravy, this uses a dark roux instead of a light roux to thicken it. The darker roux gives this gravy a robust flavor. Using turkey drippings is a must in this recipe because it adds to the richness of the gravy. Cooking down the giblets and neck also helps add flavor. Wine used to deglaze the pan gives a little tang to the gravy we loved. Rich and savory, it's worth the steps to make this turkey gravy.

Provided by DanaRae Brouillette @CookinHershey

Categories Gravies

Number Of Ingredients 15

Ingredients

FOR ROASTING THE TURKEY
1 cup(s) chopped onions
1 cup(s) chopped carrots
1 cup(s) chopped celery
FOR THE GRAVY
1 tablespoon(s) vegetable oil
- reserved turkey giblets and neck from turkey
1 - onion, chopped
4 cup(s) chicken broth, low-sodium
2 cup(s) water
2 sprig(s) fresh thyme
8 - parsley with stems
3 tablespoon(s) butter, unsalted
1/4 cup(s) all-purpose flour
1 cup(s) dry white wine

Steps:

Save the turkey giblets and neck. Roast turkey as usual. Add 1 cup each of chopped onions, carrots, and celery along with fresh thyme sprigs and 1 cup of water to the roasting pan before the turkey goes into the oven.
Heat oil in a large saucepan over medium-high heat. Brown turkey giblets and neck for 5 minutes.
Add onion and cook for 3 minutes.
Cover and cook over low heat for 20 minutes.
Add chicken broth and water. Scrape the bottom of the pan and bring to a boil.
Add herbs and simmer for 30 minutes skimming foam from the surface.
Pour turkey broth through a fine-mesh strainer. Save vegetables for later. Reserve and dice heart and gizzard, if desired, for the gravy. Refrigerate broth and diced giblets until ready to use. Reserve 1 cup broth for later deglazing.
Make the roux. Melt butter in a large saucepan over medium-low heat. Whisk in flour. Cook, stirring constantly, until nutty brown and fragrant (about 10-15 minutes). It should be a rich brown color - be careful not to burn it.
Gradually (slow drizzle) add hot turkey broth to the roux. Vigorous and constant whisking at this point is key to avoid lumps.
Simmer gravy, stirring occasionally and skimming scum from the surface with a spoon, until thickened (about 30 minutes). Set aside covered until turkey is done.
Set a mesh strainer over a measuring cup or bowl and pour drippings from the turkey through the strainer. Let the dripping settle and the fat will float to the top.
Return vegetables from the strainer to the roasting pan. Place the roasting pan with vegetables over two burners at medium-high heat. Add wine and reserved 1 cup turkey broth. Scrape up browned bits in the pan. Bring to a boil.
Defat the drippings. Tilt measuring cup of drippings and use a wide, shallow soup spoon to skim fat off the surface. Save defatted drippings.
Once the mixture in the roasting pan reduces by half it's done.
Strain roasting pan pressing on solids to extract all liquid. Discard the vegetables and save the liquid.
Add this liquid from the roasting pan to the defatted drippings. Bring the gravy to a simmer and add the defatted drippings to taste depending on how thick you want it. Stir in giblets (if desired).
Serve.