Turkey Gravy

Ingredients


150 g	onion
120 g	celery
120 g	carrot
240 g	water
1500 g	chicken stock
3 g	fresh thyme
2–3	bay leaves
115 g	butter
100 g	all-purpose flour

Directions

Day Before

1. Use a sturdy knife or cleaver to break down (turkey neck & wings) into 3 pieces and cut the neck into similar-sized pieces.
2. Preheat oven to 450°F (230°C).
3. Place turkey parts, 150g onion (roughly chopped), 120g celery (roughly chopped), and 120g carrot (roughly chopped) on a sheet tray and roast for 20 minutes, or until nicely browned.
4. Transfer roasted bones and vegetables to a large saucepan.
5. Deglaze the sheet tray with 240g water, scraping up any browned bits (set the tray over low heat if needed to loosen the fond).
6. Pour the deglazing liquid into the saucepan.
7. Add 1500g chicken stock, 3g fresh thyme, and 2–3 bay leaves.
8. Bring to a simmer and cook for 45 minutes.
9. Strain and set the fortified stock aside.
10. In a clean saucepan, melt 115g butter over medium heat.
11. Whisk in 100g all-purpose flour to make a smooth roux and cook for 1 minute.
12. Gradually whisk in the strained stock, stirring constantly to prevent lumps.
13. Simmer 5–10 minutes, stirring often, until thickened enough to coat the back of a spoon.
14. Do not salt yet — you’ll adjust once drippings are added.
15. Allow to cool, then refrigerate.

Day of

16. When ready to serve, reheat the gravy base and whisk in turkey drippings to taste.
17. Drippings add depth and salt, so add gradually and stop before it becomes too salty.
18. Simmer over medium to medium-high heat, stirring often, until it reaches desired thickness.
19. For a smoother finish, strain before serving.

Save yourself some time and mess on the big day and make the gravy base (pre-drippings) a day or two before Thanksgiving while your turkey is brining. This way all you have to do is reheat the gravy, add drippings, and simmer‘til the desired thickness is reached.

Turkey Gravy

by Brian Lagerstrom · video^[2]

Ingredients

	150 g	onion
	120 g	celery
	120 g	carrot
	240 g	water
	1500 g	chicken stock
	3 g	fresh thyme
	2–3	bay leaves
	115 g	butter
	100 g	all-purpose flour

Directions

Day Before

1. Use a sturdy knife or cleaver to break down (turkey neck & wings) into 3 pieces and cut the neck into similar-sized pieces.
2. Preheat oven to 450°F (230°C).
3. Place turkey parts, 150g onion (roughly chopped), 120g celery (roughly chopped), and 120g carrot (roughly chopped) on a sheet tray and roast for 20 minutes, or until nicely browned.
4. Transfer roasted bones and vegetables to a large saucepan.
5. Deglaze the sheet tray with 240g water, scraping up any browned bits (set the tray over low heat if needed to loosen the fond).
6. Pour the deglazing liquid into the saucepan.
7. Add 1500g chicken stock, 3g fresh thyme, and 2–3 bay leaves.
8. Bring to a simmer and cook for 45 minutes.
9. Strain and set the fortified stock aside.
10. In a clean saucepan, melt 115g butter over medium heat.
11. Whisk in 100g all-purpose flour to make a smooth roux and cook for 1 minute.
12. Gradually whisk in the strained stock, stirring constantly to prevent lumps.
13. Simmer 5–10 minutes, stirring often, until thickened enough to coat the back of a spoon.
14. Do not salt yet — you’ll adjust once drippings are added.
15. Allow to cool, then refrigerate.

Day of

16. When ready to serve, reheat the gravy base and whisk in turkey drippings to taste.
17. Drippings add depth and salt, so add gradually and stop before it becomes too salty.
18. Simmer over medium to medium-high heat, stirring often, until it reaches desired thickness.
19. For a smoother finish, strain before serving.