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Categories:
fresh turkey bay leaf thyme parsley onion carrot celery stalk cold water Pan Vidalia onion bourbon turkey cornstarch salt fresh sage
Viewed: 31 - Published at: 5 years agoIngredients
- For the stock:
- Giblets (except liver) and neck from a
- fresh turkey
- 1 bay leaf
- 2 fresh thyme sprigs
- 2 fresh flat-leaf parsley sprigs
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 5 cups cold water
- For the gravy:
- Pan drippings from roasted turkey
- 1 Vidalia onion, diced
- 2 Tbs. bourbon
- 2 cups turkey or chicken stock
- 1 1/2 Tbs. cornstarch
- Salt and freshly ground pepper, to taste
- 1 Tbs. chopped fresh sage
Method
- To make the stock, in a saucepan, combine the giblets and neck, bay leaf, thyme, parsley, onion, carrot, celery and water. Set the pan over high heat, bring to a simmer and reduce the heat to medium-low. Simmer, skimming the surface to remove any foam, until the stock is flavorful, about 2 hours.
- Strain the stock through a fine-mesh sieve set over a heatproof bowl. Let the stock cool to room temperature, then cover and refrigerate until ready to use.
- To make the gravy, set the roasting pan with the turkey drippings over medium heat. Stir with a wooden spoon, scraping up any browned bits from the bottom of the pan. When the browned bits have been loosened and the liquid has nearly evaporated, after 3 to 5 minutes, pour off and discard all but 2 Tbs. of the fat. Add the onion and saute, stirring constantly, until tender, 2 to 3 minutes. Add the bourbon and cook, stirring, until nearly evaporated, about 1 minute. Add the stock and cornstarch and whisk until smooth.
- Bring the gravy to a boil and cook, whisking constantly, until it is thick enough to coat the back of a spoon, 8 to 10 minutes. Season with salt and pepper, stir in the sage and cook for 1 minute more. Keep warm until ready to serve. Transfer the gravy to a sauceboat and pass at the table.
