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Ingredientes
- Â Â Neck and giblets from 1 turkey
- 1 x onion quartered
- 1 x carrot cut in pcs
- 1 x celery stalk cut in pcs
- 1 whl peppercorns
- 4 c. water
- Â Â Drippings from roasted turkey
- Â Â Butter (optional)
- 3 Tbsp. flour
- 1/2 c. whipping cream (optional)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Direcciones
- Place turkey neck and giblets (except liver, that clouds broth) in 2-qt saucepan with onion, carrot, celery and several peppercorns. Add in water and bring to boil over high heat. Cover, reduce heat and simmer till tender, about 1 1/2 hrs. Strain and reserve stock. Throw away neck. Chop giblets, cover and chill. (Canned chicken broth may be substituted for homemade turkey broth.)
- After turkey is roasted, skim surface fat from turkey drippings in roasting pan. Add in 1 c. reserved stock. Place pan over medium heat and scrape browned particles from bottom with wooden spoon. Pour mix into measuring c. and let fat rise to top. Skim fat off with spoon or possibly use specially designed measuring c. which allows drippings to flow from bottom of c.. Reserve drippings and 1/4 c. fat and throw away remaining fat.
- Place reserved turkey fat in saucepan or possibly back in roaster. (If necessary, add in butter if there's not sufficient fat.) Make roux by mixing flour into fat and cooking, stirring constantly, till bubbly. (Flour may also be added as slurry. Place flour in small bowl or possibly measuring c. and, while constantly stirring, gradually add in sufficient water to get smooth texture.) Remove from heat, still stirring till bubbling stops. Add in 2 c. reserved turkey stock and stir vigorously to combine. Return pan to heat and gradually pour skimmed drippings, through sieve if you like, into roasting pan, stirring constantly with wire whisk. Cook, stirring, till gravy boils and thickens.
- For thinner gravy, add in more broth. If you like, stir in 2 Tbsp. butter or possibly, to make cream gravy, 1/2 c. whipping cream. Stir in minced giblets if you like. Season to taste with salt and pepper.
- This recipe yields about 2 c. gravy.
- Yield: 2 c.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1415g | |
| Calories 1272 | |
| Calories from Fat 1039 | 82% |
| Total Fat 118.1g | 148% |
| Saturated Fat 73.13g | 293% |
| Trans Fat 0.0g | |
| Cholesterol 527mg | 176% |
| Sodium 846mg | 35% |
| Potassium 700mg | 20% |
| Total Carbs 36.48g | 10% |
| Dietary Fiber 4.4g | 15% |
| Sugars 7.62g | 5% |
| Protein 21.26g | 34% |
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