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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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Make this gravy in advance, and you will have that much more time in the kitchen and with friends on Feast Day! Also, this is perfect if you want a nice dish of turkey gravy but are cooking your bird in a way that doesn’t leave the normal pan drippings (deep fry, smoking, etc.).
Keys to the flavor are two-fold: Roasting the turkey parts before making the stock from them, and toasting the Roux with some of the reserved turkey fat before adding it to the stock to make the gravy. Don’t just make a flour slurry – the taste will definitely suffer!
Note that while it doesn’t involve a lot of “cook’s attentionâ€, it DOES take quite a bit of cooking to roast the turkey parts and then make the stock. (And it makes the house smell great in the process.)
Ingredients:
2-3 Lbs Turkey Wings or Necks
2 stalks Celery, chopped
2 Carrots, chopped
2 Med Onions, quartered
2 Tbs minced Garlic
2 Qt chicken stock
¼ - 1/3 C white wine
Poultry Seasoning
Ground Pepper (to taste)
1 tsp rubbed Sage
1 tsp Marjoram
4 Bay leaves
1 bunch Parsley
Preheat oven to 400 degrees. Put turkey wings/necks in roasting pan, dust with some of the poultry seasoning and pepper, and roast until browned (between 60 and 90 minutes).
Remove from oven and pour off and reserve any rendered fat. Pour some of the chicken stock into the roaster and scrape up the browned bits on the bottom. Pour into pressure cooker. Break up the turkey as much as possible and put in large pressure cooker along with all the remaining ingredients except wine, flour, and reserved fat. Make sure the liquid covers the turkey bones.
Cook at high pressure 45 to 60 minutes.
Strain into container, pressing on veggies and turkey parts to squeeze out the last of the juices.
Refrigerate until fat congeals at the top. (Stock may begin to “jello†– this is a good thing!). Remove fat and reserve for next step.
In fry pan, heat 1/3 C of reserved turkey fat. Add 1/3 C flour. Cook until roux is light to dark tan in color. Add turkey stock and whisk together until combined. Add white wine. Bring to gentle simmering boil until thickened, whisking occasionally. Taste, and refresh seasonings as needed (PC will “blunt†most seasonings somewhat).
Return gravy to storage containers. Can freeze as well. Warm on day of serving.
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