Turkey Stock and Gravy

Turkey Stock and Gravy

    Turkey Neck

    Turkey Backbone

    Turkey Wing Tips

    Turkey Heart, Liver (not kidneys)

    1/2 Onion, 3 cloves Garlic

    2 Tablespoons Oil

- Oil  a  9" x 13" pan. Put everything in pan and roast at 350 for 30-45 minutes.

    Carrot Peelings from 2 carrots (if making the stuffing, otherwise, one small carrot chopped)

    Celery Leaves, trimmings (if making the stuffing, otherwise, one rib celery chopped)

    1 Qt Low-Sodium Chicken Stock

    1 Qt Water

    2 tsp Cider Vinegar

- In large pot: Roasted Turkey Bits with veggie, Carrot Peelings, Celery Leaves, Stock, Water
  and Cider Vinegar.  Deglaze roasting pan with some of the liquid and add in.  Bring to a boil,
  cover, high simmer for 50 minutes or until reduced in half.  Strain and remove fat.

    1/4 cup fat from the stock

    1/3 cup All-Purpose Flour

    1 Qt Stock

    1 tsp Soy Sauce (optional)

    1 Tbls Fresh Thyme (1 1/2 tsp dried)

    1/2 tsp Freshly Ground Black Pepper

-  In a large pan, whisk together Fat and Flour to make a roux.  Slowly whisk in first half of the
   stock, then the rest of the stock.  Add Thyme and Black Pepper.  Bring to a boil, turn
   down to a simmer for 6 minutes whisking occasionally.  Adjust for salt

Note: Do not over thicken gravy.  At about 6 minutes it should barely glaze a spoon and will thicken more as it sits and cools.  I make this an hour before serving and keep it in a thermos.  By then, it's perfect.