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To make a flavorful, deep-brown gravy, first roast vegetables and turkey neck under the turkey, then caramelize them on the stovetop.

Source: Everyday Food, November 2005
Total Time Prep Yield



Cook's Notes

Using the Right Pan: For best results, use a heavy-duty metal roasting pan with a thick bottom. Disposable aluminum pans cannot be used on the stove top. Caramelizing Vegetables: Cook the vegetables and turkey neck until they are dark brown. Removing Fat: If there is any excess fat remaining in the pan after step 1, use a baster to remove it. Adjusting Consistency: If your gravy turns out too thin, combine 1 tablespoon flour with 3 tablespoons water in a small jar, and shake to mix. Gradually add to the gravy as it cooks, stirring constantly to prevent lumping. Repeat if necessary. If your gravy is too thick, stir in a little water. Seasoning Gravy: To avoid oversalting, season with salt and pepper as the final step, after the gravy has cooked to the consistency you want.

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