Turkey Gravy

• 1/2 stick of butter
• 6 TBS flour
• 4 cups hot stock
• simmer 10 mins
• 1/4 cup wine
• Salt & Pepper

Cooks Illustrated Game Changing Gravy

Ingredients

• 6 cups chicken stock divided
• turkey neck and giblets (no liver)
• turkey trimmings cut into 1 inch pieces
• 1 onion, chopped
• 1 carrot, chopped
• 1 celery rib, chopped
• 2 sprigs fresh parsely
• 2 sprigs fresh thyme
• 2 garlic cloves, peeled
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/3 cup dry white wine
• 4 Tablespoons unsalted butter
• 5 Tablespoons flour
• 1/4 cup defatted turkey drippings (optional)

Directions

1. Bring 2 cups broth, reserved neck and giblets and trimmings to simmer in Dutch oven over high heat. Cook, adjusting heat to maintain a simmer, stirring occasionally until all liquid evaporates and trimmings begin to sizzle (about 20 minutes). Continue to cook for 3-4 minutes until dark fond forms on bottom of the pot.
2. Reduce heat to med-high. Add onion, carrot, celery, parsley, thyme, garlic pepper and salt. Cook until onion is translucent, 8-10 minutes.
3. Stir in wine and bring to simmer and scrape up fond. Add remaining 4 cups stock and bring to simmer over high heat. Reduce heat to med-low, cover and simmer for 1 hour. Strain through fine mesh strainer. Can be refrigerated at this point for up to 2 days.
4. Make roux and cook, stirring constantly over med-high until deep golden brown (5-8 minutes). Reduce heat to low and slowly whisk in strained stock. Increase heat to med-high and bring to simmer. Simmer until thickened (5 mins). Add drippings if using and thin with extra stock if required. S & P to taste. Can be refrigerated up to 3 days or frozen for up to 2 weeks.
5. Reheat, bring to simmer over med-low heat, stirring occasionally.