Turkey Gravy

Serves: 12 | Serving size: ¼ cup

Ingredients

1 turkey neck from the cavity
1 carrot peeled, cut into 1-inch pieces
½ onion, white or yellow, peeled and cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1 quart or 4 cups low-sodium poultry or vegetable stock, broth, or water
1.5 teaspoons oil, canola or olive
2 tablespoons unsalted butter
3.5 tablespoons flour
*Optional: Salt and pepper to taste
*Optional: reserved giblets, finely chopped (liver, gizzard, heart)
*Optional seasoning ideas: Bell’s or other poultry seasoning, rosemary, thyme, oregano, parsley

Directions

1. In a large sauce pot over medium heat add oil.
2. Add turkey neck and brown in hot oil, reduce heat if smoking.
3. Add carrot, celery, and onion; cook until lightly browned.
4. Add stock, broth, or water and bring to a simmer. Cook until liquid is reduced by ⅓.
5. Strain broth and save liquid. Hold under refrigeration if made more than 1 hour in advance of the next step.
6. In a clean saucepan, melt butter and gently cook giblets for one minute, if using.
7. Add flour to melted butter and giblets and stir well for 1 minute or until lightly colored.
8. Add the saved broth in 2–3 additions, whisking well while adding and stirring frequently.
9. Once all broth is added, increase heat and stir until it reaches a simmer.
10. Reduce heat to low and stir periodically. Cook on low for at least 10 minutes.
11. Season to taste with salt and pepper. Optionally you can add freshly chopped or dry herbs.
12. *Optional: add any accumulated juices from the roast turkey. Be cautious of excess fat.

*Nutrition facts label does not include optional ingredients.

Recipe courtesy of Rob Dumas, University of Maine Food Science Innovation Coordinator and Facility Manager for the School of Food and Agriculture; Certified Executive Chef, American Culinary Federation.