Use the pan juices from our Roast Spatchcock Turkey for the most flavourful gravy ever.
- Prep time 15 minutes
- Total time 1 hour & 30 minutes
Turkey Stock: In large pot, heat oil over medium heat. Roughly chop turkey back and neck into 2 to 3 pieces each; add to pot with giblets and cook, turning occasionally, until browned all over, 5 to 7 minutes. Remove to bowl. Add onion to pot; cook until golden, about 3 minutes. Return turkey bits and any juices to pot. Add bay leaves (if using) and chicken broth, scraping up browned bits. Bring to boil; reduce heat and simmer for 40 minutes.
Strain through fine-mesh sieve into bowl. Skim off any fat on surface. (You should have about 4 cups stock.)
Gravy: In saucepan, melt butter over medium heat. Sprinkle in flour; stir until light brown, 1 to 2 minutes. Whisk in 1/2 cup of the Turkey Stock until absorbed; whisk in 1/2 cup more stock until smooth. Gradually whisk in remaining stock; bring to boil. Reduce to simmer; cook until thickened slightly and reduced to 2 1/2 cups, 20 to 25 minutes.
Stir pan juices into gravy; bring to boil. Reduce to simmer; cook, stirring often, for 5 minutes. Stir in salt and pepper.
Test Kitchen Tip: Always reduce gravy and taste before seasoning it; if you use flavourful stock and pan juices, you may not need added salt.
Makes 12 to 14 servings.
Nutritional facts PER EACH OF 14 SERVING: about
- Sodium 89 mg
- Protein 1 g
- Calories 85
- Total fat 7 g
- Potassium 234 mg
- Cholesterol 15 mg
- Saturated fat 3 g
- Total carbohydrate 2 g
- Iron 1
- Folate 4
- Vitamin A 3