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| Perfect turkey gravy |
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| Stock made out of giblets is the base for perfect turkey gravy. |
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| Giblet stock |
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giblets from 1 turkey |
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| 1 |
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onion, peeled and quartered |
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| 1 |
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carrot, peeled and cut in very thick slices |
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| 2 |
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bay leaves |
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| 3 cups |
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water |
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| Turkey gravy |
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pan juices from roast turkey |
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| 2¼ cups |
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giblet stock |
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| 1/3 cup |
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wine |
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salt |
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pepper |
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| Giblet stock |
| 1 |
If the turkey is frozen, remove the giblets as soon as it is feasible. It will defrost faster and there will be no chance for the giblets to spoil. |
| 2 |
Put the giblets in a pan with 2 1/4 cups (600 ml) water, the onion, carrots and bay leaves. |
| 3 |
Bring to the boil, cover and simmer for about 1 hour. |
| 4 |
Strain and reserve. |
| Turkey gravy |
| 1 |
Pour turkey juices from the roasting pan into a pan, draining off excess fat from the top. Leave about 1-2 Tbs, more will make the gravy heavy. |
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Add flour and mix well, cook, stirring briskly, for 2 minutes. Whisk in stock then wine, when stock has been absorbed. |
| 3 |
Bring to the boil and simmer gently for 8-10 minutes. It should be slightly thickened and smooth. |
| 4 |
Season with salt an pepper and transfer to a sauce bowl. |
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| Servings: 8 |
| Yield: 8 to 10 servings |
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| Cooking Tips |
| The best wine to use is the same you will serve with dinner. If you will serve only Champagne, choose a white wine. White wine feels lighter in the gravy and it is our preference, but red wine also makes an excellent gravy; there is nothing against red wine. |
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| Recipe Source |
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Source: All Foods Natural
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