Turkey and all its sides would not be the same without a thick, creamy gravy like this one to bathe in.
Yield: makes ABOUT 3 CUPS
- Turkey giblets (including neck) and wing tips from a 12-14-lb. turkey, rinsed
- 5 shiitake mushrooms, trimmed and coarsely chopped
- 2 ribs celery, coarsely chopped
- 2 medium yellow onions, peeled and coarsely chopped
- 2 medium carrots, peeled, trimmed, and coarsely chopped
- 2 cloves garlic, crushed and peeled
- 5 sprigs of one fresh herb or a mixture, such as thyme, oregano, savory, tarragon, and basil
- 1 bay leaf
- 1⁄2 cup white wine or dry vermouth
- 6 tbsp. turkey fat skimmed from reserved turkey drippings
- 6 tbsp. flour
- 2 cups reserved turkey drippings, skimmed of fat, or enough turkey drippings with the addition of chicken stock or water to yield 2 cups
- Salt and freshly ground black pepper
- Put giblets, wing tips, mushrooms, celery, onions, carrots, garlic, herbs, bay leaf, wine, and 5 1⁄2 cups water into a medium pot. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce heat to medium and gently boil until stock has reduced to about 2 cups, 1-1 1⁄2 hours. Strain stock into a bowl, setting neck aside, and discard solids. Pick meat off neck bone, add to stock, and discard bones. Skim off any fat from stock and set stock aside.
- Heat turkey fat in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 4-5 minutes. Gradually whisk in stock and neck meat, then the turkey drippings, and simmer, stirring often, until gravy thickens, 10-15 minutes. Season to taste with salt and pepper. Serve warm in a gravy boat, if you like.