Nutrition balance score
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Ingredients
12 servings
1.5 Tbspvegetable oil
1 lbsTurkey neck & giblets
or turkey necks purchased separately
1 cupcarrots
chopped
1 cupcelery
chopped
1onion
large, chopped
6 cupslow sodium chicken broth
3 cupswater
3 sprigsfresh thyme
4.5 Tbspbutter
6 Tbspflour
1 ½ cupsdry white wine
Kitchen Bouquet
or Gravy Master”
Instructions
Step 1
“1) Heat oil in large saucepan over medium high heat.
Step 2
2) Brown turkey necks/giblets for 5 minutes.
Step 3
3) Add onion, carrots & celery & cook for 5 minutes.
Step 4
Cover & cook over low heat for 20 minutes.
Step 5
5) Add chicken broth, water & herbs & bring to a boil.
Step 6
Reduce heat & simmer for 30 minutes.
Step 7
6) Pour broth through a fine mesh strain”
Step 8
“7) Melt butter in a large saucepan over medium low heat.
Step 9
Wisk in flour. Cook, stirring constantly until nutty brown, 10- 15 minutes. Remove from heat.
Step 10
8) Heat reserved broth then add slowly to roux, whisking vigorously (reserve1cup broth for later)
Step 11
Simmer gravy for 30 minutes, stirring occasionally.
Step 12
9) Refrigerate until turkey is cooked.
Step 13
Roast your turkey……. then, when done, remove from pan.
Step 14
1) Tilt pan to remove fat from pan, leaving pan drippings.
Step 15
2) Heat refrigerated gravy to use after deglazing pan w/ wine.
Step 16
3) Place roasting pan over 2 burners at medium high heat.
Step 17
Add white wine & reserved cup broth, scraping up brown bits
Notes
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