Main Dishesbillyparisi4.7
Turkey Gravy Recipe
This turkey gravy recipe is loaded with flavor and cooked until it is creamy and silky smooth, making it the perfect sauce to accompany your turkey and comforting side dishes. I make it super easy for you to prepare at home with my simple technique and step by step instructions.
👥 8 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 15 min🔥 Cook: 1h 30m👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- oven
- strainer
- pot
- sauce pot
📝 Preparation Steps
1
Start by chopping the turkey backbone into 3 pieces and cutting the neck in half.
turkey backbone1
2
Add the turkey pieces and the heart from the giblets to a large bowl, along with the onion, garlic, celery, carrots, parsnips, herbs, salt, and pepper.
3
Drizzle in the oil and mix the ingredients until they are coated.
4
Transfer the mixture to a roast pan or sheet and spread it out to flatten the ingredients. At this stage, I usually place the spatchcock turkey on a rack over the vegetables.
5
Roast in the oven on a middle rack at 425° convection for 60 to ⏱️ 70 minutes or until well browned.
6
Drain off any rendered fat through a chinois or fine mesh strainer into a shallow pan or plate, and place it in the freezer to solidify.
7
Next, transfer everything from the pan into a large-sized sauce pot.
8
With the remaining fond stuck to the bottom of the pan place it over a burner, or two burners over medium heat, and deglaze with 1 cup of white wine. Scrape the pan to remove all the goodies stuck to the bottom.
dry white wine1 cup
9
Transfer the mixture to the pot.
10
Pour in the chicken stock and cook over medium-to-medium high heat for 15 to ⏱️ 20 minutes to reduce and concentrate the flavors.
chicken stock8 cups
11
Strain the mixture completely through a chinois or fine mesh strainer into a separate pot.
12
Over medium heat, slowly stir in the beurre manie about ¼ to 1/3 cup at a time until it is incorporated, thick, and creamy. This will take 4 to ⏱️ 6 minutes total. You will use most of the beurre manie.
13
Finish the sauce by stirring 3 to 5 tablespoons of the chilled fat from the freezer.
14
Adjust any seasonings with salt and pepper and serve.
Nutrition Facts
calories
267 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
3 g
sugar Content
7 g
sodium Content
436 mg
protein Content
20 g
trans Fat Content
0.01 g
cholesterol Content
46 mg
carbohydrate Content
20 g
saturated Fat Content
2 g
unsaturated Fat Content
7 g
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