Turkey Gravy
Serves: 6
Cecile Bahringer
1 January 1970
Based on User reviews:
51
Spice
49
Sweetness
53
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Arrange rack in center of oven and preheat to 425°F
2
In roasting pan, toss bones with 1/4 cup oil
3
Roast until well browned, about 20 minutes
4
Remove from oven and set aside
5
In heavy, large pot over moderately low heat, heat remaining 1/4 cup oil until hot but not smoking
6
Add garlic, onions, celery, and carrots and sauté until golden brown, 16 to 18 minutes
7
Add peppercorns and continue cooking until aromatic, 2 to 3 minutes
8
Add brandy and simmer, uncovered, until reduced by half, about 1 minute
9
Add turkey bones, chicken stock, and demi-glace and bring to a boil
10
Reduce heat to low and simmer until thickened and reduced by half, 2 to 2 1/2 hours
11
Strain, return to pot, and place over moderately low heat
12
Skim excess fat, then add basil, remove from heat, cover, and let steep 10 minutes
13
Strain gravy through cheesecloth-lined sieve into large pot
14
Stir in salt and keep warm
15
Arrange rack in center of oven and preheat to 425°F
16
In roasting pan, toss bones with 1/4 cup oil
17
Roast until well browned, about 20 minutes
18
Remove from oven and set aside
19
In heavy, large pot over moderately low heat, heat remaining 1/4 cup oil until hot but not smoking
20
Add garlic, onions, celery, and carrots and sauté until golden brown, 16 to 18 minutes
21
Add peppercorns and continue cooking until aromatic, 2 to 3 minutes
22
Add brandy and simmer, uncovered, until reduced by half, about 1 minute
23
Add turkey bones, chicken stock, and demi-glace and bring to a boil
24
Reduce heat to low and simmer until thickened and reduced by half, 2 to 2 1/2 hours
25
Strain, return to pot, and place over moderately low heat
26
Skim excess fat, then add basil, remove from heat, cover, and let steep 10 minutes
27
Strain gravy through cheesecloth-lined sieve into large pot
28
Stir in salt and keep warm