Categories: Turkey

Ingredients

• Stock:
• Reserved turkey giblets, neck, backbone, and ribs
• 2 tbsp canola oil
• 2 ribs celery, chopped
• 1 carrot, chopped
• 1 small onion, chopped
• 1 tsp black peppercorns
• 1/2 cup dry white wine
• 8 cups chicken broth
• 4 sprigs each fresh thyme and parsley
• 2 dried bay leaves
• Gravy:
• Reserved turkey drippings
• 1/2 cup all-purpose flour
• 4 cups Turkey Stock
• 2 tsp white wine vinegar
• Salt to taste

Directions

1. For the stock, sear turkey giblets, neck, backbone, and ribs in oil in a pot over high heat until brown, 10-12 minutes; transfer to a plate. Reduce heat to medium-high.

2. Stir in celery, carrot, onion and peppercorns; cook until onion begins to brown, 5 minutes.

3. Deglaze pot with wine, scraping up any brown bits; reduce until nearly evaporate. Stir in broth, thyme, parsley, bay leaves, and reserved turkey parts. Bring stock to a boil, then reduce heat to medium-low, and simmer 1 hour. Strain stock, discarding solids; chill until ready to use.

4. For the gravy, heat turkey drippings in a saucepan over medium. Whisk in flour and cook 2 minutes. Whisk in stock until smooth; bring to a boil. Reduce heat to medium-low and simmer gravy until thickened, 5 minutes.

5. Stir in vinegar and season gravy with salt.

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