Turkey Gravy
For Thanksgiving, prepare the broth the night before.
Ingredients
- reserved giblets and neck from turkey
- 1 celery stalk sliced
- 1/2 cup roughly chopped onion
- 5 cups low-sodium chicken broth
- drippings from a roasted turkey
- 6 tablespoons flour
- salt and pepper to taste
Instructions
- Place reserved giblets and neck from turkey, in a 3-quart saucepan. Add celery, onion, 1/2 teaspoon salt and 5 cups of water. Cover, heat to boiling over high heat. Reduce heat to simmer uncovered 1 hour. Discard meat. Pour broth through strainer into large quart-size measuring cup, discard vegetables. If preparing broth in advance, refrigerate.
- Remove turkey from oven, approximately 45 minutes before it is done to collect meat juices. If using the Old Fashioned Roasted Turkey recipe, this would be when the turkey is turned.
- Let turkey drippings stand in measuring cup until fat rises to the top. Skim 1/3 cup fat from drippings into 2-quart saucepan.
- Pour reserved broth from first step into a quart-sized measuring cup. Add enough juices from meat after skimming off fat to make 3 1/4 cups. Supplement, if needed with additional chicken broth or wait until turkey is done to collect more juices. Heat in microwave.
- Place 2-quart saucepan with fat over medium heat. Add flour and cook while whisking frequently, until golden brown.
- To avoid lumps from forming, gradually whisk in broth. Bring to a low boil and allow to thicken. Reduce, if necessary, to concentrate flavors.
- Add salt and pepper to taste.