Categories: Turkey

Ingredients

• 10 tbsp. unsalted butter
• Turkey neck and giblets (liver discarded)
• 2 shallots, halved
• 1 carrot, chopped
• 1 stalk celery, chopped
• 2 sprigs thyme
• 1 bay leaf
• 8 cups chicken or turkey broth, plus more if needed
• Turkey pan drippings
• 3/4 cup all purpose-flour
• Salt and black pepper

Directions

1. Prepare the stock: Melt 2 tbsp. butter in a large pot over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 3 minutes. Add the shallots, carrot, celery, thyme sprigs, bay leaf and broth. Reduce the heat to low and cook until slightly reduced, about 1 hour. Strain through a fine-mesh sieve into a large bowl; reserve the pot. You should have 7 cups stock—if you’re short, add more broth.

2. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat. Whisk the defatted drippings into the stock.

3. Melt the remaining 8 tbsp. butter in the reserved pot over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the stock; bring to a simmer and cook, whisking occasionally, until thickened, 8-10 minutes. Season with salt and pepper.

Email to a friend | Print this recipe | Back