Homemade turkey gravy
Makes approximately 2–3 cups
Ingredients:
Pan drippings from a fully cooked roasted turkey and additional turkey stock as required (4 cups in total)
6 tablespoons Robin Hood Best for Blending flour or sifted all-purpose flour
Kosher salt, to taste
Freshly ground pepper, to taste
Cooking tip #1:
The turkey neck can be used to make a simple stock to add to your gravy. Place it in a medium saucepan, and just cover it with water. Bring it to a boil over medium heat, then gently simmer it on low heat for 3–4 hours while the turkey is roasting. Check it often to make sure there is always enough water in the pan, then strain the liquid before using it.
Directions:
Lift the cooked turkey out of the roasting pan, and place it on a cutting board with a raised edge or lip, which will help collect the drippings.
Strain the remaining drippings and juices from the roasting pan through a fine or cheesecloth-lined sieve into a medium bowl. Make sure to leave the browned bits on the bottom of the pan. Let the drippings sit for 15 minutes and then remove the excess fat that has settled on top.
Return the juice from the bowl and drippings from the cutting board to the roasting pan.
If required, add enough stock to make 4 cups of pan drippings/juice.
Place the roaster over two burners on the stove, set to medium heat.
Sprinkle or sift in the flour to the pan while whisking constantly. Be sure to scrape off the browned bits from the bottom. Lower the heat to medium-low, and cook the gravy for about 10 minutes while whisking often.
Add salt and pepper to taste.
Pour into a warmed gravy boat, and serve!
Cooking tip #2:
The ratio of turkey stock to sifted flour is approximately 2 cups to 3 tablespoons, which will equal about 1 cup of gravy once it has reduced and thickened, so if you would like to make more than the 2 cups of this recipe, just modify it accordingly!
Turkey stock
Ingredients:
1 turkey carcass, broken up into smaller pieces; add the unused turkey neck for extra flavour if desired
2-1/2 litres water
3 small onions, roughly chopped
2 carrots, coarsely chopped
2 celery stalks, coarsely chopped
2 dried bay leaves
1/2 teaspoon black peppercorns
2 teaspoons dried thyme
Directions:
Add all the ingredients to a large stockpot.
Bring the mixture to a boil over medium heat.
Reduce heat to low, and simmer for 4–6 hours. Check often, and add extra water if necessary. Also remove any foam scum from the top of the pot.
When done, strain through a cheesecloth-lined sieve into a large bowl, then refrigerate the clear broth.
After the broth has cooled, remove the solidified fat from the top, then either use the stock immediately, refrigerate it for up to four days, or freeze it for up to six months.
http://www.sheknows.ca/food/articles/956719/homemade-turkey-gravy-recipe
