Turkey Stock, Turkey Gravy
Good turkey gravy begins with good turkey stock. This is a silky, flavorful gravy.
Ingredients
Turkey Stock Ingredients
- 1 turkey neck 1 turkey butt, gizzards, heart (If you have them, no liver)
- 1 chicken back or chicken necks can use turkey wings
- 2 tablespoons avocado oil
- Salt and freshly ground black pepper
- 2 onions quartered
- 2 carrots chopped in thirds
- 3 stalks celery chopped in thirds
- 1 teaspoon salt
- 2 teaspoon pepper
- 6 fresh sage leaves
Turkey Gravy Ingredients
- Turkey stock and all the drippings from the turkey
- 2-4 tablespoons flour (or see note to make grain free)
- 1/2 cup ice cold water I/2 cup per two tablespoons flour
Instructions
- TURKEY STOCK INSTRUCTIONS
- Roast turkey parts in oven for 45 minutes at 350.
- Add chopped vegetables. Turn meat over and place over vegetables.
- Continue to roast for 35 minutes.
- Add turkey and vegetables and all pan drippings into 4 quarts of boiling water. Bring to simmer, and simmer for 2 hours on low heat.
- Cool. Skim fat. Use immediately or make day before, refrigerate.
- TURKEY GRAVY INSTRUCTIONS
- Heat stock on stove. You will will have about 1 quart. Stirring constantly, pour in 1/2 cup water mixed into a slurry with 2 tablespoons of flour. If you still need to thicken, repeat process, giving the gravy at least 10 minutes to thicken. If using xanthan gum, make slurry with 1/2 cup water.
- Season with salt and pepper as needed.
Notes
Use Xanthan gum to replace flour. 1/2 teaspoon per 2 cups of liquid.