No Drippings Make Ahead Turkey Gravy

• Meat

  • 1 tsp Poultry seasoning, fresh
  • 1 Turkey
  • 1 Turkey giblets

• Produce

  • 1 Aromatics - such as citrus peel and celery
  • 1 Herbs - such as sage
  • 2 Shallots, medium

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 1 tsp Kosher salt
  • 1 Salt and pepper

• Dairy

  • 3 tbsp Butter

• Beer, Wine & Liquor

  • 1 cup White wine

• Liquids

  • 6 cups Water

Found on justalittlebitofbacon.com

Description

Directions

• For the turkey stock: In a large, heavy stock pot, saute the turkey parts, shallots, and aromatics over medium heat until they are a deep brown all over and you have a far amount of brown color on the bottom of the pot, about 15 minutes. Add the wine, bring to a boil, stir to deglaze the pot, and simmer until reduced by half, 2-3 minutes. Add the water, salt, herbs, and giblets. Bring to a simmer and let the stock just barely simmer (a few bubbles) for 30 minutes - 45 minutes. Strain the stock into a bowl or container.
• For the turkey gravy: Pour the turkey stock into a saucepan and bring it just to a simmer. In a large, high sided skillet, melt the butter over medium heat. Add the flour and whisk it into the butter. Continue cooking, whisking continuously, until the roue is a light, golden color. Slowly add the stock, still whisking continuously, until all the stock has been added. Bring the gravy to a boil and let it bubble for 2-3 minutes, stirring frequently, until the gravy has thickened. Taste the gravy, then add the poultry seasoning (or sage), salt and pepper, as needed.

Nutrition