Turkey Gravy

Turkey Stock

MAKE AHEAD: Turkey parts for stock, such as wings, drumsticks and thighs, are now available in many markets. The stock may be made 3 days in advance (or sooner, and frozen).

7 pounds turkey parts, such as wings, thighs and drumsticks*
1 teaspoon salt
Freshly ground black pepper
Preheat the oven to 400 degrees.
(You can also use smoked turkey wings, drumsticks, etc., and also add some smoked ham hocks.)
1 large onion, thickly sliced
1 large carrot, peeled and thickly sliced
1 large stalk celery, thickly sliced (optional)
2 cloves garlic, smashed


Place the turkey parts in a single layer in a large roasting pan and roast for about 1 1/2 hours, until well browned.

Transfer the roasted turkey parts to a large pot. (Reserve the roasting pan.) Add the onion, carrot, celery, if desired, garlic, salt and several pinches of pepper along with 12 cups of water. Bring to a boil.

Meanwhile, place the roasting pan over 2 burners on the stovetop. Add the remaining 4 cups of water to the pan, increase the heat to medium-high and bring to a boil. Cook, using a wooden spoon to stir and scrape the browned bits from the bottom of the pan, for 2 to 3 minutes. Remove from the heat and set aside to cool slightly.

Carefully pour the liquid from the roasting pan into the pot and bring to a boil. Reduce the heat to medium-low, partially cover and simmer for about 2 1/2 hours. Strain the stock, discarding the solids or removing the turkey meat from the bones; reserve the meat for another use. Set the stock aside to cool slightly. Refrigerate for up to 3 days. Skim the fat from the surface before using. (May skim the fat, then freeze for up to 3 months.)

*NOTE: Other turkey parts -- neck, giblets, heart and liver -- are usually contained in small bags placed in a turkey cavity (there's one at the neck and one at the breastbone). You may add the neck and giblets to the roasting pan or the stock, but don't add the liver, which would make the stock bitter.



Turkey Gravy

Makes about 2 cups, or 8 servings

You could take a shortcut by using canned chicken broth, but the gravy has much more depth of flavor if you start with Rich Turkey Stock (see previous recipe). Avoid lumps by whisking the turkey fat and flour (with a pinch of salt) until they form a smooth roux and then gradually -- gradually! -- add the warm stock.

4 tablespoons turkey fat (from the drippings in the turkey roasting pan)
Salt
4 tablespoons flour
About 2 cups Rich Turkey Stock (see previous recipe), chicken stock or broth, heated until almost boiling
Defatted juices (from the drippings in the turkey roasting pan)
Freshly ground black pepper

In a medium saucepan over medium heat, heat the turkey fat until it is warmed through. Add a pinch of salt to the flour and, using a whisk or a fork, stir the flour into the fat and cook, whisking constantly, until a paste forms. Continue to cook, whisking constantly, for 2 more minutes. Gradually add the hot stock or broth in quarter-cup increments, whisking until it is completely incorporated after each addition. Continue to cook, whisking occasionally, until the gravy simmers and thickens, about 5 minutes. Slowly add the defatted juices and salt and pepper to taste, whisking to combine.

If desired, strain the gravy. If you prefer a thinner gravy, add a little more stock. Serve immediately.