VALERIE'S GRAVY FOR FRIED TURKEY

Valerie's Gravy for Fried Turkey image

Provided by Valerie Bertinelli

Time 45m

Yield 1 1/2 cups

Number Of Ingredients 14

Ingredients

3 cups turkey stock
Turkey neck and gizzards from 1 turkey (no liver)
2 sprigs fresh thyme
1 bay leaf
1 shallot, halved
3 tablespoons hot oil from Deep-Fried Turkey, recipe follows (see Cook's Note)
3 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Freshly squeezed lemon juice, as needed
2 tablespoons cold unsalted butter
One 12-pound turkey
Kosher salt and freshly ground black pepper
Vegetable or peanut oil, for frying

Steps:

In a saucepan, add the turkey stock, turkey neck, gizzards, thyme, bay leaf and shallot. Bring to a boil, reduce to a simmer and simmer for 30 minutes. Strain out the solids. If a chunky gravy is desired, chop the gizzards and return them to the simmered stock in the saucepan. Keep warm.
In a straight-sided saute pan, add the hot oil and flour and cook over medium-high to high heat until the mixture is light brown in color (for a dark gravy, cook the flour to a deeper brown color). Add 2 cups of the warm stock, whisking constantly, and cook until the gravy thickens and bubbles. Add more warm stock if a thinner consistency is desired. Reduce the heat to low and add salt and pepper to taste (this will depend on how salty the stock is). Add a squeeze of lemon juice and taste again for seasoning. Keep warm until ready to serve, adding more warm stock as needed.
Just before serving, remove from the heat and swirl in the butter until melted. Pour into a gravy boat and serve.
Let the turkey come to room temperature, then pat it dry thoroughly and season it generously with salt and pepper inside and out.
Fill a countertop indoor turkey fryer with the indicated amount of oil according to the manufacturer's instructions (see Cook's Note) and heat to 400 degrees F. Carefully lower the turkey into the fryer and cook for 35 to 45 minutes. An instant-read thermometer inserted into the thigh should register approximately 165 degrees F. Transfer the turkey to a cutting board and let rest 30 minutes before carving.