Gravy for Roast Heritage Turkey
Why This Recipe Works
Our turkey butchering method left us with a section of meaty backbone with which to build a robust gravy. In order to put it to good use, we browned the backbone (and the reserved neck) in a Dutch oven to create flavorful fond. After softening some aromatics and adding broth, we let the gravy simmer for a full hour in order to extract flavor and gelatin from the meat and bones. We simmered the gravy uncovered to promote reduction and concentration of flavor.