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Countdown to Thanksgiving: Great Turkey Gravy



If you like to make gravy right before you serve your Thanksgiving meal, here’s a good one. There’s a couple of steps you have to do ahead of time.


I put the chopped giblets, except for the liver, in a small saucepan and add a chopped up celery rib, a small onion, chopped, a few sprigs of parsley and a bay leaf, along with a shake of dried thyme. I cover that with 4-5 cups chicken broth and bring that to a boil. Then I reduce the heat and simmer until the neck meat falls from the bones, about an hour or so. I strain this and use the stock for the gravy. This can be done a day ahead, as well. Or frozen up to a month.


After the turkey is done, I skim off all the fat from the pan juices and set aside 1/4 cup of the fat. I deglaze the pan by pouring a cup of water (sometimes I’ll use half white wine and water) and scraping up the browned bits on the bottom. This flavors the gravy. I strain that and set it aside. Then I warm the reserved1/4 cup  fat in a saucepan and sprinkle in a heaping 1/4 cup of flour. I stir it quickly to cook the flour, breaking up any lumps as I go. A whisk works well here. Last, I stir in 4 cups stock (if you don’t have enough, add water) and cook the gravy for a couple of minutes. Sometimes I’ll add more stock to thin it a bit. Season with salt and pepper and you’re ready to go!

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