GRANDMA’S Turkey (or Chicken) Gravy
Be sure to measure all the ingredients in advance so the gravy can be made quickly just before serving.
INGREDIENTS:
Turkey Juices/Renderings
3 1/2 C. Turkey or Chicken Stock
3 – 4 Tbs. Reserved Turkey Fat
(OR 3 – 4 Tbs. UNsalted Butter)
1/4 C. Dry White Wine
(suggest a well balanced Chardonnay)
1/4 C. Water
5 T. All-Purpose Flour
4 C. Chicken or Turkey Stock – heated
(Homemade is outstanding but store brands will work if time doesn’t allow)
Salt – to taste
Black Pepper – to taste
2 Tbs. Cooking Sherry
DIRECTIONS:
After removing Turkey from the roasting pan, skim or pour off the fat from the pan juices reserving 3 – 4 T. of the fat. To the remaining pan juices add the wine and the water and place over medium heat. Bring to a boil and boil for 2 – 3 minutes, stirring with a wooden spoon to dislodge any browned bits stuck to the bottom of the pan. Strain into a bowl and set aside.
Cook and use giblets and juices if turkey is grilled not roasted
In a saucepan over medium heat, warm the reserved Fat (or Butter) until it is bubbly. Add the Flour and stir rapidly for a few seconds to cook the flour. Add the strained Pan Juices/Giblet Juices and
3 1/2 C. of the Stock. Cook while rapidly stirring until smooth and thickened… 1-2 minutes. Add the remaining stock as needed to achieve desired gravy consistency.
Season to taste with Salt and Pepper.
Add 2 Tbs. Cooking Sherry at the end, stir to incorporate.
STOCK DIRECTIONS:
(can be made several days ahead)
Cut the Turkey Carcass apart into smaller sections
Turkey or Chicken
White or Yellow Onion – chunked
3 Ribs of Celery – large chunks
3 Carrots – large chunks
1 Bay Leaf
Fresh Parsley and Thyme
Cut up Turkey or Chicken to fit into a large deep stock pot. Place poultry pieces into the stock pot and add Cold Water to cover – approx. 4 to 5 quarts.
Add the Onion, Celery, Carrots and Bay Leaf.
Tie the Parsley and Thyme together w/ twine and add to the pot. Cover and bring to a simmer over medium heat. Uncover, reduce the heat to medium low and cook 3 to 4 hours.
Remove the bones and vegetables w/ a skimmer and discard. Strain the Stock through a fine-mesh strainer. Return the Stock to the pot and simmer over medium-high heat until reduced by half, 30 to 40 minutes more.
YIELD: Approx. 8 C. Turkey/Chicken Stock
