Gravy for Roast Heritage Turkey
By Dan SouzaPublished on September 2, 2014
Time
1¾ hours
Yield
Serves 8 to 10 (Makes about 1 quart)
Ingredients
2 teaspoons vegetable oil 4 tablespoons unsalted butter 1 small onion, sliced thin1 celery rib, sliced thin¼ cup all-purpose flour ½ cup dry white wine 4 cups chicken broth 3 cups water 3 bay leaves Reserved turkey backbone and neck from Roast Heritage Turkey
Before You Begin
If the gravy reduces too quickly, add water and continue to cook for the full hour.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add reserved turkey backbone and neck and cook until well browned on all sides, 8 to 10 minutes. Transfer to large plate and set aside. Reduce heat to medium-low and add butter, onion, and celery. Cook, stirring frequently, until vegetables are softened and browned, 5 to 7 minutes. Stir in flour and cook, stirring constantly, until fragrant and lightly browned, about 1 minute. Whisk in wine and cook until thickened, about 1 minute. Whisking constantly, gradually add broth, water, and bay leaves. Return backbone and neck to pot and bring to simmer over high heat. Reduce heat to medium-low and simmer, uncovered, flipping backbone and neck occasionally, until liquid is thickened and measures about 1 quart, about 1 hour.
- Discard backbone and neck. Strain gravy through fine-mesh strainer, pushing on solids to extract as much liquid as possible. Season with salt and pepper to taste.
Time
1¾ hoursYield
Serves 8 to 10 (Makes about 1 quart)Ingredients
2 teaspoons vegetable oil
4 tablespoons unsalted butter
1 small onion, sliced thin
1 celery rib, sliced thin
¼ cup all-purpose flour
½ cup dry white wine
4 cups chicken broth
3 cups water
3 bay leaves
Reserved turkey backbone and neck from Roast Heritage Turkey
Ingredients
2 teaspoons vegetable oil
4 tablespoons unsalted butter
1 small onion, sliced thin
1 celery rib, sliced thin
¼ cup all-purpose flour
½ cup dry white wine
4 cups chicken broth
3 cups water
3 bay leaves
Reserved turkey backbone and neck from Roast Heritage Turkey
Ingredients
2 teaspoons vegetable oil
4 tablespoons unsalted butter
1 small onion, sliced thin
1 celery rib, sliced thin
¼ cup all-purpose flour
½ cup dry white wine
4 cups chicken broth
3 cups water
3 bay leaves
Reserved turkey backbone and neck from 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.
Before You Begin
If the gravy reduces too quickly, add water and continue to cook for the full hour.
Instructions
- Heat oil in Dutch oven over medium heat until shimmering. Add reserved turkey backbone and neck and cook until well browned on all sides, 8 to 10 minutes. Transfer to large plate and set aside. Reduce heat to medium-low and add butter, onion, and celery. Cook, stirring frequently, until vegetables are softened and browned, 5 to 7 minutes. Stir in flour and cook, stirring constantly, until fragrant and lightly browned, about 1 minute. Whisk in wine and cook until thickened, about 1 minute. Whisking constantly, gradually add broth, water, and bay leaves. Return backbone and neck to pot and bring to simmer over high heat. Reduce heat to medium-low and simmer, uncovered, flipping backbone and neck occasionally, until liquid is thickened and measures about 1 quart, about 1 hour.
- Discard backbone and neck. Strain gravy through fine-mesh strainer, pushing on solids to extract as much liquid as possible. Season with salt and pepper to taste.
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