Classic Homemade Turkey Gravy

• Meat

  • 4 tbsp From turkey drippings, fat
  • 1 From turkey drippings, juice

• Produce

  • 2 Carrots
  • 2 Celery, ribs of
  • 2 cloves Garlic, whole
  • 1 Onion
  • 2 sprigs Rosemary, Fresh
  • 2 Sage, fresh leaves
  • 2 sprigs Thyme, fresh

• Baking & Spices

  • 6 tbsp All-purpose flour
  • 1 Salt and pepper

• Liquids

  • 6 cups Water

• Other

  • turkey neck and giblets (or turkey neck only

Found on aheadofthyme.com

Description

Ingredients

• turkey neck and giblets (or turkey neck only)
• 2 carrots, coarsely chopped
• 2 ribs of celery, coarsely chopped
• 1 onion, quartered
• 2 cloves garlic, whole
• 2 sprigs of fresh rosemary
• 2 sprigs of fresh thyme
• 2-3 fresh sage leaves
• 6 cups water
• 4 tablespoons fat from turkey drippings
• 6 tablespoons all-purpose flour
• juice from turkey drippings
• homemade turkey stock (instructions below)
• salt and pepper to taste

Directions

• In a large pot, add turkey neck, giblets (optional), carrots, celery, onion, garlic, rosemary, thyme, sage and water. Bring to a boil over medium high heat. Reduce heat and maintain a simmer. Cover and simmer for 2 hours . Strain the turkey stock in a mesh sieve and discard solids. Set aside.
• Remove your cooked turkey from the roasting pan and pour the drippings and brown bits into a clear measuring cup. Let it sit for a few minutes to allow the fat and juices to separate.
• Remove the fat by tilting the measuring cup gently and use a spoon to skim out the fat. Place the fat in a small bowl and set aside.
• Add turkey stock to the juices until you have 4 cups of liquid in total.
• In a medium saucepan, add 4 tablespoons of fat and heat over medium high heat. Add flour and whisk together. Cook for a few minutes.
• Add the liquid mixture slowly and whisk continuously to prevent clumping. As the sauce thickens, add more liquid.
• Allow mixture to come to a simmer and simmer for 5 minutes uncovered. If you prefer a thicker gravy, continue to simmer until it reaches a consistency that you like.
• Strain the gravy through a mesh sieve. Add salt and pepper to taste.