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prep time: 45 minutes, serves 6 Stock: Giblets & neck from turkey 1 large yellow onion, chopped 2 carrots, chopped 2 stalks celery, chopped 3 1/2 cup water 2 tsp. sea salt 4 peppercorns 1 bay leaf 1 sprig fresh thyme (or 2 tsp. dried) 3 sprigs fresh parsley Gravy: 4 Tbsp. fat from turkey pan drippings 4 Tbsp. white flour 1/2 cup cream or 1/4 cup plain yogurt 2 Tbsp. minced fresh parsley 1/2 tsp. minced fresh sage or thyme 1. While turkey is roasting, place stock ingredients in a saucepan and cook on medium low at least 30 minutes. For a richer stock, simmer on low for 2 to 3 hours. Remove giblets and neck and if you wish, chop giblets and neck meat and set aside. Strain stock and set aside. 2. Prepare the gravy in the roasting pan after the turkey has been removed and set aside to rest. Make sure to use hot pads when handling the roasting pan. 3. Pour roasting pan juices into a glass measuring cup and allow fat to rise to the top. Skim fat from juices. Discard remaining fat. Reserve juices. 4. Place roasting pan over medium heat on the stove top. Add reserved 4 tablespoons of fat, and gradually sprinkle in flour, mixing vigorously with a wooden spoon. Scrape up any brown bits from the bottom of the roasting pan, being careful not to let the flour mixture burn. Once flour is thoroughly incorporated, and the mixture has browned, whisk in the stock and the remaining pan juices. (Use enough liquid to equal about 5 cups.) Simmer, stirring constantly, for 5 minutes. Remove from heat. |
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