Turkey Gravy for Roasted Turkey with Dry Brine
Adapted from Anne Quatrano's Summerland: Recipes for Celebrating With Southern Hospitality (Rizzoli).
- Total Time:
- Yield: Makes about 4 1/2 cups
Source: Martha Stewart Living, November 2014
- Giblets from 1 turkey (gizzard, neck, heart, and liver), rinsed
- 1 stalk celery, chopped
- 1 onion, chopped
- Reserved roasting pan with drippings from Roasted Heritage Turkey with Aromatic Brine or Roasted Turkey with Dry Brine
- Unsalted butter, melted
- 1/2 cup all-purpose flour
- Coarse salt and freshly ground pepper
Combine giblets, celery, onion, and 6 cups water in a large pot. Bring to a boil over high heat, then reduce heat to low and simmer, uncovered, 1 hour. Pass mixture through a fine sieve. Reserve stock and giblets; discard other solids.
Tilt roasting pan and skim fat from top with a spoon, or pour drippings into a fat separator. Combine 1/2 cup fat (add melted butter as needed to reach 1/2 cup) with flour in a small saucepan. Cook over medium heat, stirring frequently, until mixture becomes nutty and golden and has texture of wet sand, about 5 minutes. Remove from heat.
Place roasting pan across 2 burners over medium heat; stir reserved stock into drippings. Bring to a simmer, stirring and scraping up browned bits. Slowly add flour mixture, whisking constantly to prevent lumps from forming. Reduce heat to low and simmer until thickened to desired consistency. Pass gravy through a fine sieve; finely chop reserved giblets and stir into gravy. Season with salt and pepper.