Turkey Gravy

Servings: 12 Total time: 90 Min

Ingredients

Nutrition Facts

Directions

2 tbsp. butter

1 large yellow onion

1 medium carrot

1/2 stalk celery

2 garlic cloves

2 thyme sprigs

1 teaspoon peppercorns

1 cup Marsala

1 quart chicken broth

6 tbsp. all-purpose flour

Salt to taste

5 tbsp. reserved turkey fat

2 cups reserved turkey drippings

1 turkey neck in 6 pieces

giblets (minus liver)

The first portion of this recipe is a good thing to do in advance. It's always helpful to get a few projects out of the way so Thanksgiving Day is not too overwhelming
Take the turkey neck (for more flavor buy 2 more from a butcher if you can) and chop it up with a cleaver, and chop the giblets from inside the turkey (discard liver!) into small pieces. Place the butter in a saucepan on medium heat and add neck and giblets and saut� until brown, approximately 7 minutes
Add onions, celery, carrots, garlic cloves, and peppercorns and saut� until tender, approximately 4-5 minutes. Be careful to not let the bottom or sides of pan get too brown. Stir frequently and turn down heat if this occurs. Once vegetables are tender add Marsala and thyme sprigs and reduce down by 2/3. Then add chicken broth, bring to a boil, immediately turn down to a simmer and cook on low for 30-40 minutes. Remove from heat and pass through a fine strainer. Now you have the basis for a great gravy. Store in refrigerator until turkey comes out of oven
Once turkey comes out of oven, place it on a separate pan to rest. Pour remaining liquid and fat through a strainer, discarding the vegetables. Once the fat has risen to the top, skim off and reserve. You will need 5tbsp for the recipe. If you have less, supplement with olive oil or butter
To make your roux that will thicken your gravy, place a medium saucepan on medium heat and place the fat in the bottom with the flour. Stir together well and cook until mixture is golden brown. While this is cooking, heat up reserved turkey stock and drippings to a boil. Once roux is ready, slowly add the hot liquid to the pan, stirring constantly with a whisk. Once incorporated, let simmer for a few minutes to test the thickness. If for some reason the gravy is too thin, you can make more roux with just butter and flour, following the same ratio
To season the gravy, use kosher salt, black pepper and a capful or so of the Marsala

Calories from fat	76.32
Amount Per Serving and/or % Daily Value*
Total lipid (fat)	8.48 g (13%)
Cholesterol	43.94 mg (15%)
Protein	5.9 g (12%)
Sodium, Na	990.47 mg (41%)
Total Carbohydrate	8.47 g (3%)
Fiber, total dietary	0.58 g (2%)
Fatty acids, total saturated	3.11 g (16%)
Sugars, total	2.88 g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower based on your calorie needs.