We use browned flour, cooked until it is the color of a wooden spoon, to add rich deep flavor while it thickens our gravy.
For the browned flour
Ingredients
Instructions
Add 1–2 cups flour to a medium cast-iron skillet over medium-low heat. Cook, stirring frequently with a wooden spoon, until the flour begins to turn a warm beige color; then stir frequently until the flour turns golden brown, about 1 hour. Store in an air tight container.
Makes 1 cup.
For the turkey stock
Ingredients
- Turkey neck, giblets, heart
- 10 cups salted water
- 1 onion, quartered
- 1 carrot, chopped and peeled
- 1 celery rib, chopped
- Chicken stock as needed
Instructions
While the turkey roasts, make the turkey stock by gently simmering the neck, giblets, and heart (save the liver for another use) in a large pot with 10 cups salted water, 1 quartered onion, 1 chopped and peeled carrot, and 1 chopped celery rib over medium heat. After 3–4 hours, and by the time the turkey is out of the oven, you have a flavorful broth for making gravy. If there’s not enough, simply add chicken stock to make 8 cups. The turkey neck has lots of good meat on it; chop it, along with the giblets, and add it to the gravy, if you like.
Makes 8 cups.
For the gravy
Ingredients
- 1 cup browned flour
- 8 cups turkey stock
- Salt and pepper
Instructions
When the turkey comes out of the oven, transfer it from the roasting pan to a cutting board or a large platter. Put the roasting pan on the stove top straddling two burners. Bring the pan drippings to a simmer over medium heat, stirring and scraping the bottom of the pan with a whisk or wooden spoon to loosen any browned bits stuck to the bottom. Sprinkle 1 cup browned flour into the simmering pan drippings and whisk until smooth and thickened, about 1 minute. While whisking constantly, pour in 8 cups turkey stock. Simmer over medium heat, whisking occasionally, until the gravy is thick and smooth, 10–15 minutes. Season with salt and pepper. Serve hot in a gravy boat.
Makes 6–8 cups.
