Published November 1, 2009.
The best turkey gravy recipe starts with the broth, which takes a little bit of time to acquire great flavor. First, we browned the turkey giblets and neck, then added a chopped onion and covered and cooked the mixture until the onion was softened and browned. We then added low-sodium chicken broth and fresh herbs and simmered the mixture for another half-hour before straining. We added this broth to a light brown roux made with flour and butter for a turkey gravy recipe with a silky consistency and rich flavor.
This recipe makes enough gravy to accompany a 12- to 14-pound turkey with leftovers. If you are roasting a very large bird and want to double the recipe, prepare the gravy in a Dutch oven. White wine adds a welcome note of acidity to gravy, but in a pinch you can use more chicken broth in its place. Make sure you've added 1 cup each of chopped onions, carrots, and celery along with fresh thyme sprigs and 1 cup of water to the roasting pan before the turkey goes into the oven.
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