Stock
2 Tbsp olive oil
Turkey neck and giblets
2 medium carrots (chopped)
2 large celery ribs (chopped)
1 medium onion (quartered)
8 cups of water
3 Bay leaves
1/2 tsp Rosemary
salt and pepper to taste
Heat oil in a stock pot over moderate heat until hot, but not smoking. Add neck and giblets; cook, turning occasionally, until golden brown, about 3 minutes. Add vegetables and cook, stirring occasionally, about 5 minutes. Add water, Rosemary, salt and pepper. Simmer, uncovered until liquid is reduced to about 5 cups; about 20 minutes.
Pour stock through a strainer into a bowl. Discard the solids.
Hint: Save all celery tops, carrot tops and peelings, and any other veggie pieces as you prep. Throw them all into the stock pot to add flavor. (Only fresh - nothing old) I like to add any tomatoes or other veggies I need to use up as well. Increase the amount of water for 4 quarts. You'll wind up with enough stock for your stuffing, green bean casserole, and gravy. Plus you'll have enough for anything else you may need to use it in.
Gravy
Once your turkey is out of the oven and you're ready to make your gravy, scoop 2 cup of drippings from your turkey roaster. Add to 2 cups of your turkey stock. Melt one stick of butter in a large pan. Stir in 1/2 cup flour and whisk for a full minute over medium heat. Slowly add your drippings and stock, whisking constantly. Once all of the liquid has been incorporated, bring the gravy to a slow boil. Taste and add salt and pepper if needed. Your gravy will have no lumps and it will have the perfect turkey flavor.
1/2 tsp Rosemary
salt and pepper to taste
Heat oil in a stock pot over moderate heat until hot, but not smoking. Add neck and giblets; cook, turning occasionally, until golden brown, about 3 minutes. Add vegetables and cook, stirring occasionally, about 5 minutes. Add water, Rosemary, salt and pepper. Simmer, uncovered until liquid is reduced to about 5 cups; about 20 minutes.
Pour stock through a strainer into a bowl. Discard the solids.
Hint: Save all celery tops, carrot tops and peelings, and any other veggie pieces as you prep. Throw them all into the stock pot to add flavor. (Only fresh - nothing old) I like to add any tomatoes or other veggies I need to use up as well. Increase the amount of water for 4 quarts. You'll wind up with enough stock for your stuffing, green bean casserole, and gravy. Plus you'll have enough for anything else you may need to use it in.
Gravy
Once your turkey is out of the oven and you're ready to make your gravy, scoop 2 cup of drippings from your turkey roaster. Add to 2 cups of your turkey stock. Melt one stick of butter in a large pan. Stir in 1/2 cup flour and whisk for a full minute over medium heat. Slowly add your drippings and stock, whisking constantly. Once all of the liquid has been incorporated, bring the gravy to a slow boil. Taste and add salt and pepper if needed. Your gravy will have no lumps and it will have the perfect turkey flavor.
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