Best Turkey Gravy
Ingredients
Turkey Broth/Base
-
1
tablespoon
canola oil
-
3-4
pieces
turkey necks
-
1
set
giblets from the turkey
-
½
small onion
halved
-
½
carrot
halved
-
½
celery stalk
halved
-
¼
cup
dry white wine
-
2
sprigs
fresh thyme
-
1
piece
bay leaf
-
¼
teaspoon
whole black peppercorns
-
2
stems
parsley
-
¼
teaspoon
whole coriander
Turkey Gravy
-
6
cups
turkey broth with fat scraped off
-
¼
cup
butter
-
¼
cup
all-purpose or bread flour
-
½
teaspoon
salt
-
1
teaspoon
apple cider vinegar or sherry vinegar
Instructions
- Prepare the turkey broth by heating canola oil in a pot and browning the turkey necks.
- Add giblets, onion, carrot, and celery, then pour in wine and let it evaporate.
- Add water and remaining ingredients, simmer for 1½ to 2 hours, then strain the broth.
- For the gravy, heat the turkey broth until it reduces by 1 cup.
- Melt butter in a saucepan, add flour, and stir until fragrant.
- Gradually whisk in the broth until smooth, then season to taste with salt and vinegar.
- If desired, stir in chopped neck meat and giblets.
Nutrition Facts (estimated)
Servings
8
Calories
100
Total fat
5g
Total carbohydrates
10g
Total protein
2g
Sodium
200mg
Cholesterol
10mg
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