Savory Herb Gravy

• Meat

  • 1 Reserved turkey drippings

• Produce

  • 1 Bay leaf
  • 1 Carrot
  • 1 Celery stalk
  • 3 cloves Garlic
  • 1 large handful Herb, Fresh
  • 1 Yellow onion

• Baking & Spices

  • 4 tbsp All-purpose flour
  • 1 Kosher salt and freshly ground pepper
  • 6 Peppercorns, black

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 4 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 1 cup White wine, dry

• Liquids

  • 4 cups Water

• Other

  • Reserved turkey neck and giblets

Found on selfproclaimedfoodie.com

Description

Ingredients

• 2 tablespoons olive oil
• Reserved turkey neck and giblets
• 1 yellow onion, unpeeled and quartered
• 1 carrot, cut into 2-inch pieces
• 1 celery stalk, cut into 2-inch pieces
• 3 cloves garlic, smashed
• 1 cup dry white wine
• 4 cups water
• 6 black peppercorns
• 1 large handful fresh herb sprigs (parsley, rosemary, thyme marjoram)
• 1 bay leaf
• Reserved turkey drippings
• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• kosher salt and freshly ground pepper, to taste

Directions

• Heat oil in large stockpot or dutch oven over medium high heat. Add turkey neck and giblets. Allow to cook a few minutes undisturbed to get nice and brown. Use tongs to flip and brown other side.
• Add onion quarters, carrot, celery, and garlic. Allow to brown, stirring only occasionally, to brown all sides evenly.
• Add wine to pot and scrape bottom of pan to deglaze. Allow wine to boil and cook for a couple of minutes.
• Add water, peppercorns, herbs, and bay leaf to pot. Do not cover. Bring to a boil, then reduce heat to a simmer for at least one hour.
• Strain liquid into a container. Discard all solids except any meat from the neck youd like to pick off. You can chop up the other giblets real small if you like that stuff too (Im not quite at that point in my life yet). Refrigerate liquid so that the fat congeals on top (there wasnt any congealed fat when I did it). Once cold, remove solid fat from liquid.
• Combine remaining drippings from the turkey with the broth you cooked earlier.
• In a medium sauce pan, melt butter over medium heat. Add flour and stir. Cook until mixture is golden brown and smells wonderful. Add a ladle of your broth mixture and whisk until you have a thick paste and there are no lumps. Add another ladle and whisk again until smooth. Continue adding liquid and whisking until everything is combined and smooth.
• Reduce heat to low and continue to cook if gravy needs thickening. Add salt and pepper, as desired. Amount of salt depends on how much of the turkey drippings you use, so be sure to taste. Transfer to gravy boat and serve hot.