by Joan Mccord

Created on: November 05, 2011   Last Updated: February 07, 2012

Perfectly executed turkey gravy proves to be the elixir that not only gilds the lily but unites the flavors of Thanksgiving dinner into a celebration of abundance and good will.

It all begins with the stock.

To make stock from fresh turkey pieces

Ingredients

5 lbs turkey wings, 1 turkey neck, plus the contents of the bag of giblets in the turkey cavity, less the liver

2 Tbsp vegetable oil

3 carrots, 2 celery stalks, 2 onions

Method

* Preheat oven to 450-degrees

* Place wings and neck on a rack placed inside a large roasting pan, brush with vegetable oil and roast until browned, about 1 hour.

* Chop celery, onions, and carrots; brush with oil and add to roasting turkey parts after about half an hour.

* When turkey and vegetables are ready, transfer to a large pot. Add giblets with a gallon of water, bring to a boil and simmer for about 3 hours. Skim occasionally.

* Strain into a clean pot and continue to cook until stock is reduced to 2 quarts, about 30 additional minutes.

Turkey Carcass Stock

* After a turkey dinner, always save the carcass, any left over wing or leg bones or tips. Break all the bones into manageable pieces and store in the freezer until you are ready to make the stock.

* To complete stock, place bones into a tall stock pot and cover with about 1 gallon of cold water. Bring to a boil, reduce to simmer and cook until stock is concentrated in flavor, about 3 hours. Strain stock into a saucepan and continue to reduce an additional hour to about 2 quarts. Store in freezer until ready for use.

Additionally

Stock from purchased chicken broth may be used. Use the highest quality broth you can find; mix the broth and adjust flavors to your taste before making the gravy.

Making the gravy

* Bring 4 cups stock to a boil, remove from heat but keep warm.

To make the roux

* Melt 4 Tbsp unsalted butter or turkey fat in a heavy sauce pan over medium heat. Whisk in ¼ cup all-purpose flour and cook, whisking for 1 minute, until roux is smooth. Continue whisking, 2-3 additional minutes, until roux is golden brown and begins to smell toasty.

* Gradually whisk in warm turkey stock, bring to a boil, then reduce heat so that gravy barely simmers. Taste and adjust seasonings.

The gravy can now be served if you wish.

* For additional interest and flavor:

Add the following:

2 bay leaves and/or a sprig of thyme

4 dried porcini mushrooms along with 2 Tbsp Madeira.

Allow the gravy to reduce by half, strain, adjust seasonings and serve.

* For a final touch:

Just before serving:

Transfer turkey to a carving board and strain drippings into a measuring cup. Skim fat from the drippings and add enough water to make 1 cup. Place the pan across 2 burners set on medium-high heat. Add drippings mixture to the pan; stir and deglaze, stirring up all the remaining browned bits with a wooden spoon. Strain this mixture into the gravy and simmer until slightly thickened (about 10 minutes). Adjust seasonings and serve.

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