Roast turkey how-tos

Secrets to perfect gravy
Perfect gravy comes from good stock and a few tricks to keep it lump-free.

Turkey stock
1 each turkey neck, gizzard and heart
2 onions (unpeeled), quartered
2 stalks celery with leaves, chopped
2 carrots, chopped  
2 cloves garlic   
6 sprigs fresh parsley   
3 stalks fresh thyme (or 1/2 tsp/2 mL dried)   
2 bay leaves 
1 tsp (5 mL)  each salt and peppercorns   

• Chop turkey neck into 6 pieces; cut gizzard and heart in half. In saucepan, bring 12 cups (3 L) cold water, neck, gizzard and heart to boil; skim off foam. Add onions, celery, carrots, garlic, parsley, thyme, bay leaves, salt and peppercorns; cover and simmer over low heat for 2 hours. Strain into container. (Make-ahead: Let cool; refrigerate for up to 2 days or freeze for up to 1 month.) Makes about 8 cups (2 L). PER 1 CUP (250 ML): about 39 cal, 5 g pro, 1 g total fat (trace sat. fat), 1 g carb, 0 g fibre, 1 mg chol, 318 mg sodium. % RDI: 1% calcium, 4% iron, 2% folate.

Perfect gravy for a crowd
1/2 cup (125 mL) all-purpose flour   
1/2 tsp (2 mL) each salt and pepper   
6 cups (1.5 L) Turkey Stock (recipe, this page ) or chicken stock

• Skim fat from pan juices in turkey roasting pan. Whisk flour, salt and pepper into juices; cook over medium-high heat, stirring and scraping up brown bits, for 1 minute. Gradually whisk in stock and bring to boil; reduce heat and simmer, stirring, until thickened, about 5 minutes. Strain through fine sieve into warmed gravy boat. Makes
8 cups (2 L). PER 1/2 CUP (125 ML): about 65 cal, 3 g pro, 4 g total fat (1 g sat. fat), 3 g carb, trace fibre, 10 mg chol, 242 mg sodium. % RDI: 4% iron, 1% vit A, 5% folate.

Flavourings
• Replace 1 cup (250 mL) stock with 1 cup (250 mL) red wine. Or add a splash of bourbon or rye.
• Whisk in 2 tbsp (25 mL) jelly, such as red currant, apple or sweet red pepper.
• Stir in 2 tbsp (25 mL) minced fresh parsley.

Lump-free gravy
• It is important to gradually whisk stock into pan.
• Whisk constantly with flat whisk.
• Strain gravy through fine sieve.
 
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