MAKES ABOUT 4 CUPS
Because this gravy doesn’t use drippings from the roasted turkey but instead uses the trimmings from butterflying the bird, the gravy can conveniently be made a day in advance (while the turkey brines and air-dries in the refrigerator) and then reheated before serving.
Reserved giblets, neck, tailpiece, and backbone and rib bones from the turkey (see note) |
|
2 |
small onions, chopped coarse |
1 |
medium carrot, cut into 1-inch pieces |
1 |
celery rib, cut into 1-inch pieces |
6 |
garlic cloves, unpeeled |
3½ |
cups low-sodium chicken broth |
3 |
cups water |
2 |
cups dry white wine |
6 |
sprigs fresh thyme |
¼ |
cup unbleached all-purpose flour |
Table salt and ground black pepper |
1. Heat the oven to 450 degrees. Adjust an oven rack to the middle position. Place the turkey trimmings, onions, carrot, celery, and garlic in a large roasting pan or broiler pan bottom. Spray lightly with vegetable oil spray and toss to combine. Roast, stirring every 10 minutes, until well browned, 40 to 50 minutes.
2. Remove the pan from the oven and place over two burners set at high heat; add the chicken broth and bring to a boil, scraping up the browned bits on the bottom of the pan with a wooden spoon.
3. Transfer the contents of the pan to a large saucepan. Add the water, wine, and thyme; bring to a boil over high heat. Reduce the heat to low and simmer until reduced by half, about 1½ hours. Strain the stock into a large measuring cup or container. Cool to room temperature; cover with plastic wrap, and refrigerate until the fat congeals on the surface, about 2 hours.
4. Skim the fat from the stock using a soup spoon; reserve the fat. Pour the stock through a fine-mesh strainer to remove remaining bits of fat. Bring the stock to a simmer in a medium saucepan over medium-high heat. 5. In a second medium saucepan, heat ¼ cup reserved turkey fat over medium-high heat until bubbling; whisk in the flour and cook, whisking constantly, until combined and honey-colored, about 2 minutes. Continuing to whisk constantly, gradually add the hot stock; bring to a boil, then reduce the heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and pepper to taste. (The gravy can be stored in an airtight container in the refrigerator for up to 1 day. While the turkey is resting, heat the gravy in a medium saucepan over medium heat until hot, about 8 minutes.)