Perfect Gravy

Name: Perfect Gravy
Yield: Makes about 4 cups
Ingredients: Reserved giblets and neck from turkey; 3 tablespoons unsalted butter; 2 celery stalks, coarsely chopped; 1 medium carrot, coarsely chopped; 1 leek, white and pale-green parts only, coarsely chopped and well washed (page 32); 1 medium onion, peeled and coarsely chopped; 3 sprigs thyme; 3 sprigs flat-leaf parsley; 1 sprig rosemary; 1 fresh or dried bay leaf; 5 whole black peppercorns; 1 quart water; 3/4 cup dry white wine; 3 tablespoons all-purpose flour; Coarse salt and freshly ground pepper

January 26, 2012

To make this delicious gravy, you will need to first make a flavorful stock with the reserved turkey giblets and neck (you can do this while the turkey is roasting). Also, reserve 3 tablespoons of the pan drippings from the turkey roasting pan (after the turkey has been removed to a platter), as well as the pan itself. Pour remaining drippings into a gravy separator and let stand until fat has risen to the top, about 10 minutes, or pour into a glass measuring cup and discard the fat that rises to the top.

Recipe notes

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