Since it's not Thanksgiving yet, I'll describe what I'm planning on doing this year - I don't have my copy of the New Best Recipe in front of me, so I shall paraphrase and write as if I had already done this (but keep in mind I have not).
First, I took the giblets (neck, heart, gizzard, etc.) that we set aside when preparing the turkey for roasting and sauteed them in a tablespoon of vegetable oil. Once they were brown, I threw in a chopped medium onion and continued to saute until the onions became tender. I covered the pot and let the giblets and onion cook for about twenty minutes over low heat.
Then, I poured in six cups of turkey stock and tossed in 2 sprigs of fresh thyme with 8 stems of fresh parsley. I brought the mixture to a boil and then allowed it to simmer for an additional thirty minutes. At this point, the first step is complete and the broth can be refrigerated for later use in gravy making.
On the day that the turkey roast occurred, I brought the broth to a simmer. While the broth was heating, I melted three tablespoons butter and whisked in a 1/4 cup all purpose flour to make a roux. I continued to cook and whisk the roux until it became a nice shade of brown. Pouring a little at a time, I whisked in four cups of simmering turkey broth (reserve one cup for use later). I worked out all the lumps and let the mixture simmer for thirty minutes before removing it from the heat.
Once the turkey had been removed from the oven and set aside to rest, I spooned off as much oil from the roasting pan as possible. (You can reserve this to mix some back into the gravy later as desired.) I deglazed the roasting pan with a cup of dry white wine and once most of the brown bits were craped off the pan with a wooden spoon, I added the reserved cup of turkey broth. Now, I poured the contents of the pan through a strainer into the four cups of gravy we had prepared while the turkey was roasting. (You can chop up the meaty giblets and stir them into the gravy if desired at this point.) Then I seasoned to taste with salt and pepper.
Also, I think this recipe is a perfect example of why the recipe summaries (see below) should be used as kitchen notes or reminders and work well only if you've read the text of the recipe first.}?>
Giblet Pan Gravy (makes about 6 cups)
Turkey broth (makes about 5 cups)
|1 Tbs. vegetable oil||saute||saute||cover 20 min.||simmer 30 min.|
|1 medium onion, chopped|
|1-1/2 quarts turkey stock|
|2 sprigs fresh thyme|
|8 stems fresh parsley|
Gravy (make while turkey roasts; makes about 4 cups)
|4 cups turkey broth||simmer||whisk||simmer 30 min.|
|3 Tbs. butter||heat||whisk|
|1/4 cup flour|
Giblet Pan Gravy (make while turket rests)
|1 cup dry white wine||deglaze||add||strain||season|
|turkey roasting pan|
|1 cup turkey broth|
|4 cups gravy|
|salt & pepper|