Sunday, November 28, 2010

My Dad's Turkey Gravy

This was a huge hit at our Thanksgiving dinner - and I am so thankful that we have tons of leftovers!

You have to start out really early by making the Giblet Broth (I know the giblets freak some people out but trust me - it's fantastic when you do it this way).

Giblet Broth

Giblets from Turkey
1 c. Carrot
1 c. Celery
1-1/2 c. Onion
30-40 peppercorns

Put everything in a bot and cover with water (~8 c.)
Simmer all day
When broth is ready, strain through mesh strainer.
Discard gizzard, and dice liver and soft parts of kidneys.

Dad's Turkey Gravy

Giblet Broth
Turkey Drippings
Diced Giblets (if desired)
12-14 T. Oil (get oil on top of giblet broth and turkey drippings)
12-14 T. Flour
1/2 c. White Wine
4 oz. Heavy Cream
Salt and Pepper

Begin by making roux.
Heat 12-14 T. oil in pan.
Add flour until mixture reaches paste consistency.
Heat until just starting to brown then set aside.

Combine giblet broth and turkey drippings to get 7-8 c. total liquid (if you need more, just add some chicken broth).
Bring to a boil.
Add half of the roux, whisking strongly.
Add more roux until desired thickness is achieved.
Add white wine and heavy cream.
Salt and Pepper to taste.
Add diced giblets at end if desired.

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