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Dive into the art of crafting the ultimate turkey gravy with our easy guide. This rich, velvety sauce, infused with savory notes, is not just a complement but the highlight of your Thanksgiving feast. Simple steps, outstanding results!
Type of Cuisine:
American
Prep Time: 15 minutes.
Cook Time: 45 minutes
How Many Servings?
4 cups
Ingredients:
1X
2X
3X
Adjust Servings
| 4 pieces turkey neck (cleaned and dry) | |
| 1 cup chopped leek (a half stalk of the leak) | |
| 4 small carrots (cut into medium size pieces) | |
| 2 stalks of celery (chopped) | |
| 6 medium size portable mushrooms (chopped) | |
| ½ fennel (chopped) | |
| 4 cups either water or broth | |
| 6 tablespoons unsalted butter (2 to brown the turkey necks with and 4 to mix with the flour) | |
| 6 tablespoons flour | |
| 1/2 cup white wine | |
| 1/2 tablespoon salt | |
| 1/4 teaspoon black pepper | |
| 2 tablespoons chopped fresh herbs like sage, thyme, and rosemary |
Preparation
1
Preheat your oven to 400°F. In a large, deep skillet, melt 2 tablespoons of butter over medium-high heat. Add the turkey necks and cook for 3 minutes per side, or until they are browned.
2
Add the vegetables all at once to the skillet, followed by salt, pepper, and fresh herbs. Stir to combine and cook until the vegetables begin to soften. Pour in the stock, bring to a boil, then cover and transfer the skillet to the preheated 400°F oven. Cook for 45 minutes.
3
Once the mixture has cooled, strain the liquid through a fine-mesh sieve into a large measuring cup. Discard the solids. You should have about 4 cups of liquid.
4
Over medium-high heat in a medium-sized stock pot, melt the butter. Gradually whisk in the flour until a smooth paste forms.
5
Gradually whisk in the reserved broth, one cup at a time, allowing the mixture to thicken between additions. Reduce heat to low and simmer, whisking constantly, until the gravy reaches your desired consistency. Stir in the wine and mix well.
6
Adjust the seasoning. Enjoy!