This is another great recipe provided by my sister Cyd. It is our old family recipe for holiday turkey gravy.
Broth
- 2 tablespoons unsalted butter
- 1 medium onion, chopped
- Neck & giblets from turkey (discard liver)
- 8 cups chicken broth
- 3 sprigs thyme, parsley, rosemary and/or sage
- 1 bay leaf
Gravy
- Turkey drippings from your roasting pan or 1/2 cup oil from frying pot
- 1/2 cup flour
- Dash Worcestershire sauce
- Salt & pepper to taste
Start broth when the turkey goes in the oven or 3 hours before frying.
Melt butter in medium saucepan over medium-low heat. Add onion and turkey neck & giblets. Cook, stirring, until neck and giblets are browned, about 15 min.
Add chicken broth, herbs and bay leaf. Cover and simmer about 2 hours. Strain the broth and keep the neck & giblets, if desired.
When the turkey is done, transfer to a cutting board and pour the drippings into a degreasing cup. Add 1/2 cup of the broth to the roasting pan and scrape up the browned bits with a wooden spoon. Add the bits and liquid to the degreasing up. Let the fat rise to the top of the degreasing cup, then spoon off 1/2 cup fat and transfer to a large saucepan. If frying the turkey, just add 1/2 cup oil from the pot to the saucepan.
Cook oil over medium heat, making a roux. Sprinkle flour into saucepan, stirring occasionally. Cook until flour mixture is browned, about 4 min.
Gradually add the broth to the roux, stirring constantly to avoid lumps. Bring to a boil, then reduce heat to medium-low. Pour the remaining dark roasting juices into the gravy, discarding the remaining fat. If desired, chop the giblets and shred the neck meat, then add to the gravy. Simmer, whisking the gravy occasionally, until it thickens, about 10 min. Add Worcestershire sauce, salt and pepper. Serve with dressing or rice.
Prep time: 20 min.
Cook time: 3 hours 30 min.
Serves: 16 (8 cups).
Notes
Source: Cyd King.
