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If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Turkey Pan Gravy
...in your mind.
Turkey Pan Gravy

Turkey Pan Gravy

Take the time to make a delicious pan gravy. You don’t want to be a gravy sinner, do you?

Ingredients

  • Makes about 3 cups
  • 1 turkey backbone & 1 turkey neck (if using)
  • 1 cup each diced onion, diced carrot & diced celery
  • 5 sprigs fresh thyme
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 1/4 cup dry white wine
  • 1 quart chicken broth
  • Pan drippings from turkey
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 1/2 teaspoons granulated garlic
  • 1 tablespoon soy or soy paste
  • Salt and pepper to taste

Directions

  1. Rough chop the neck & backbone, if using and cook in heated pot with oil until lightly browned, about 5 minutes - if not, start with the next step
  2. Add some oil to the pot and put in the onions, carrots, and celery and cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes.
  3. Add the thyme, sage, rosemary, wine or vermouth and stock - bring to a boil, turn down and cook until reduced by about 1/3 - approximately 15–20 minutes
  4. Strain liquids into a bowl, and throw away the solids - set aside
  5. Melt butter in a medium pan, add the flour and whisk to incorporate – ur making a thick paste
  6. Add any pan drippings, to the roux and start slowly put in your amazing broth mixture a little at a time, over medium heat, whisking continually so no lumps form. When all liquid is incorporated and it’ as thick or thin as you like, stir in the garlic powder and soy, and allow gravy to simmer for 5-10 stirring occasionally. If gravy becomes too thick simply add some additional chicken broth or water. If it’s too thin, simmer a little longer to reduce.
  7. Season to taste with salt and pepper just before serving
Turkey Pan Gravy

Turkey Pan Gravy

Take the time to make a delicious pan gravy. You don’t want to be a gravy sinner, do you?

Ingredients

  • Makes about 3 cups
  • 1 turkey backbone & 1 turkey neck (if using)
  • 1 cup each diced onion, diced carrot & diced celery
  • 5 sprigs fresh thyme
  • 1 sprig fresh sage
  • 1 sprig fresh rosemary
  • 1/4 cup dry white wine
  • 1 quart chicken broth
  • Pan drippings from turkey
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • 1/2 teaspoons granulated garlic
  • 1 tablespoon soy or soy paste
  • Salt and pepper to taste

Directions

  1. Rough chop the neck & backbone, if using and cook in heated pot with oil until lightly browned, about 5 minutes - if not, start with the next step
  2. Add some oil to the pot and put in the onions, carrots, and celery and cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes.
  3. Add the thyme, sage, rosemary, wine or vermouth and stock - bring to a boil, turn down and cook until reduced by about 1/3 - approximately 15–20 minutes
  4. Strain liquids into a bowl, and throw away the solids - set aside
  5. Melt butter in a medium pan, add the flour and whisk to incorporate – ur making a thick paste
  6. Add any pan drippings, to the roux and start slowly put in your amazing broth mixture a little at a time, over medium heat, whisking continually so no lumps form. When all liquid is incorporated and it’ as thick or thin as you like, stir in the garlic powder and soy, and allow gravy to simmer for 5-10 stirring occasionally. If gravy becomes too thick simply add some additional chicken broth or water. If it’s too thin, simmer a little longer to reduce.
  7. Season to taste with salt and pepper just before serving