Turkey Gravy from Drippings Recipe

Turkey Gravy From Drippings Recipe

Ingredients

Makes about 1 quart (4 cups)

• 2 to 4 pounds bone-in turkey pieces, a mix of breast, thighs and/or legs
• salt and freshly ground black pepper
• 1/2 cup dry white wine or dry sherry
• 1 large yellow onion
• 2 large carrots
• 4 celery stalks
• 1 tablespoon whole black peppercorns
• 1 bay leaf
• fresh thyme and parsley springs (optional)
• unsalted butter, as needed
• 1/4 cup all-purpose flour

Method

1. Arrange a rack in the middle of the oven and heat the oven to 400°F
2. Pat the turkey pieces dry with paper towels and place them in a roasting pan
3. Generously season with salt and pepper
4. Roast until the turkey is cooked through and browned, about 1 1/2 hours
5. Remove some meat from the turkey pieces
6. Remove from the oven and let the turkey cool slightly
7. Shred some of the meat from the bones
8. Now that the turkey is removed from the pan, you can deglaze all the fat and juices it left behind in the roasting pan
9. Place the pan over medium-high heat until the fat begins to sizzle
10. Add the wine or sherry a few tablespoons at a time, stirring constantly and breaking up any bits clinging to the bottom of the pan
11. When the pan is clean and only liquid remains, turn off the heat and pour the liquid off into a clean jar or heatproof bowl and refrigerate
12. Place the turkey bones and remaining meat in a 4-quart or larger pot
13. Peel and roughly chop the onion and add to the pot
14. Chop theunpeeled carrots and the celery and add them to the pot
15. Add the peppercorns, bay leaf, and herbs if using
16. Add enough water to just cover
17. Bring the pot to a full, rolling boil over medium-high heat
18. Reduce the heat until the pot is simmering
19. Cover, partially, with a lid, and simmer for 2-4 hours
20. Strain the turkey stock
21. Press down on the turkey meat and bones to release all the liquid
22. So now you have your turkey meat, and a big pot of turkey stock
23. To make the actual gravy, scrape any fat off the top of the cooled stock and set aside
24. Measure out 5 cups of turkey stock and set it aside
25. Make a roux with fat
26. Add about 1/4 cup of the fat to a 2-quart saucepan or saute pan
27. Scrape what you can off the pan drippings you set aside earlier, and augment with fat off the stock, if you have it
28. Make up any difference with butter
29. After the fat foams up in the pan, add the flour
30. Cook the flour over medium-low heat, stirring constantly
31. When it turns a pale brown, it’s time to add the stock
32. Whisk the stock into the roux
33. Add about 1/2 cup of the stock and whisk vigorously to smooth out lumps
34. Add the remaining 4 1/2 cups and any remaining pan drippings and whisk again
35. Bring to a boil, whisking frequently
36. Turn off the heat
37. Taste and season, if necessary, with salt and pepper

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