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Develop the flavor and
depth of your gravy by making a simple stock of the neck and
giblets, then combining it with a roux made out of turkey drippings
and flour.
Turkey
Gravy
- 1 pound turkey neck and
giblets
2 cups white wine
1 onion, quartered
1 carrot, scrubbed and cut into large chunks
1 large parsley sprig
4 black peppercorns
2 whole cloves
5 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon ground black pepper
- Make the following neck
and giblet broth while your turkey is in its last 90 minutes
of roasting in the oven.
- Place neck and giblets
in a large saucepan and cover with water. Bring to a boil over
high heat. Stir in white wine, onion, carrot, parsley, peppercorns
and cloves. Simmer for one minute; skim residue that comes to
surface. Cover, lower heat and simmer for 1 hour. Strain broth,
discarding vegetables and spices and reserving neck and giblets.
- When cool enough to handle,
remove meat from neck; mince giblets and neck meat and set aside.
- Pour off all but 6 tablespoons
of fat from the drippings in your turkey pan. Place roasting
pan over low heat and stir in flour. Cook until thickened and
bubbling, whisking constantly. Add reserved broth, stirring well.
Season with salt and pepper. Add neck meat and giblets just before
serving.
Makes 8 servings.
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