Classic Gravy
Serves: 4
Madilyn Boehm
1 January 1970
Based on User reviews:
41
Spice
54
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 tbsps
Butter1 cup
Carrot (sliced)1 cup
Celery (sliced)1 cup
Onion (diced)8 cups
Turkey Stock2 sprigs
Rosemary (fresh)1 sprig
Sage (fresh)1 cup
All-Purpose Flour2 tbsps
Heavy Cream2 tbsps
Sherry VinegarDirections:
1
Watch how to make this recipe
2
For the brown turkey stock: In a 4-quart saucepot over medium-high heat, brown the butter and add the giblets
3
Season with salt and pepper
4
Stir and cook until the giblets are browned
5
Add the carrots, celery and onions and cook, stirring, until the vegetables are browned
6
Add the turkey stock, rosemary, cinnamon, sage and star anise, bring to a boil and then lower to a simmer
7
Cook at a slow simmer until the stock is rich and dark and reduced to 5 cups, about 1 hour
8
Strain through a fine-mesh sieve and set aside
9
For the gravy: When your turkey is done, measure out 1/4 cup of the fat from the roasting pan and discard the rest
10
Put the 1/4 cup turkey fat back into the roasting pan with the drippings, put the pan over medium-high heat and add a splash of the reserved 5 cups brown turkey stock to loosen the pieces
11
Whisk in the flour and remaining stock and simmer until the proper consistency is achieved, about 5 minutes
12
Add the heavy cream and vinegar and season to taste