Turkey Gravy make ahead

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2 lb {908 g}

turkey necks

{144 g} 2

large carrots

{128 g} 2

stalks celery

{38 g} 1

small onion

2 TBL {27 g}

olive oil or vegetable oil

TT

salt and pepper

1/4 cup {57 g}

butter

1/4 cup {31 g}

AP flour

1 cup {205 g}

turkey stock

TT

salt

Make turkey stock. Preheat oven to 350F/176C. Lightly oil the turkey necks and season with salt and pepper. Roast turkey necks for 1.5 hours.

Roughly chop carrots, celery and onion. Just before turkey necks are done, heat some oil in a dutch oven and saute the vegetables until just starting to brown. Add water (approximately 4-6 cups) to easily cover necks and vegetables and bring to a boil over medium high heat. Once it comes to a boil, lower heat to simmer for 2-3 hours.

To make gravy, melt butter over medium heat and then add AP flour and whisk until smooth and cook until flour taste is gone. Slowly add stock while stirring to thicken and make gravy. Salt to taste.

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