Roasted Turkey Gravy

Preheat oven to 425F/218C.

Split 1 raw de-skinned carcass along ribs. Along with raw neck and raw wing tips.

Drape skin over keel bone to protect it.

Discard giblets.

Roast for 30 minutes at 425F/218C with the cavities facing down. (Cooks the bird)

Chop parts into smaller parts (to create more fond) and transfer to new roasting pan discarding liquid and gunk. Oil parts lightly to encourage browning.

Roast for another 90-120 minutes, checking every 30 minutes or so for any burning in the pan.

Carcass should be well browned, with some tips blackened (break and discard if excessive).

Add following during last half hour, or full hour.

{76 g} 2

med onion , 1 cm dice

{216 g} 3

carrot, 1 cm dice

{128 g} 2

celery stalk, 1 cm dice

Keep vegetables together, small bits will burn quickly.

Transfer bones into stock pot. Make sure to remove any black bits prior to deglaze.

Cook out vegetables with

2 TBL {19 g}

tomato paste

{12 g} 4

cloves garlic

Deglaze roasting pan with no salt chicken stock or water.

Transfer vegetables into stock pot. Using closed tongs, crush bones in stock pot over sturdy table.

Cover with remaining water or no sodium chicken stock from 1 L container and water to cover.

Add following using small bag, then simmer 190F/87C oven for 12 hours, covered. Overnight using timer.

1 tsp {0.8 g}

thyme

1 tsp {5.1 g}

peppercorns

bay leaves

Remove as much stock as possible using strainer and press using a ladle.

Reserve into large jar. Should make approximately 2-3 cups per carcass. Reduce if necessary to 2-3 cups.

Add:

2 tsp {9.7 g}

soy sauce

1 tsp {6.0 g}

fish sauce

Add salt or more soy sauce to taste.

Jar and chill, then refrigerate overnight.

Make roux with butter and any fat on top of stock and flour at 1 1/2 TBL per CUP of liquid.

Note	2014/12/24 - a little too much roux, but still tasty.

Note	2015/03/20 - 450 too high, 350f instead, make sure no black bits to make stock bitter. Open stock is easier to control water content. Smells better. Gravy should be thick, not au-jus like. Elastic paper towel wrap around gravy boat seems to work.

Note	2015-12-24 Roasting to 400F/204C is a good compromise instead of 350F/176C. But really roast the turkey until almost black to get as much roasted flavour as possible.

Note	2016-10-11 Well roasted bones, break up neck and other pieces as it cooks to create more browning. Used 1L no sodium chicken stock, water to cover. 60 min in high pressure cooker, mix up break and up bones. 30 min again, yields ~1L.

Note	2017-08-20 Updated recipe massively.

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