Turkey & Duck
Best Ever Turkey Gravy
Description
How do you make the best possible gravy? Start with the best possible broth.
Ingredients
- 4 medium carrots, peeled and cut into 3-inch pieces
- 4 celery stalks, cut into 3-inch pieces
- 2 small yellow onions, peeled and quartered
- 1 head garlic, halved crosswise
- 1 turkey neck
- 1 turkey liver
- 1 turkey heart
- 1 turkey gizzard
- 3 tablespoons vegetable oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 cups unsalted chicken stock, divided
- 2 pounds lean ground turkey
- 3 cups water
- 1/4 cup rendered turkey fat or unsalted butter
- 7 tablespoons all-purpose flour (about 2 ounces)
- 4 cups rich turkey broth, divided
- 1 tablespoon fresh thyme or sage, chopped
- 1 1/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
Directions
- Preheat oven to 400°F. Toss together carrots, celery, onions, garlic, neck, liver, heart, gizzard, oil, salt, and pepper on a large rimmed baking sheet. Roast in preheated oven until well browned, about 1 hour, stirring once halfway through cooking. Transfer mixture to a large stockpot. Add 1/2 cup chicken stock to hot baking sheet, scraping up any browned bits with a wooden spoon; pour mixture into stockpot.
- Add ground turkey, 3 cups water, and remaining 2 1/2 cups stock to stockpot. Bring mixture to a simmer over high; reduce heat to medium, and cook, uncovered, skimming foam occasionally, 45 minutes. Using a slotted spoon, remove and discard as many large pieces as possible. Pour mixture through a fine wire-mesh strainer into a large heatproof bowl; discard solids.
- Return strained broth to stockpot. Bring to a boil over high; cook, undisturbed, until reduced to 4 cups, about 20 minutes. Remove from heat; let cool completely, about 2 hours. Cover and refrigerate until ready to use. Skim off rendered turkey fat from chilled broth before using; reserve for best-ever turkey gravy.
