Turkey Gravy
Back and ribs from turkey breast (can substitute a skin-on chicken thigh) 2 teaspoons vegetable oil 1 teaspoon butter, plus more
as needed
2 tablespoons all-purpose
flour
1 cup turkey or chicken stock Kitchen Bouquet or soy sauce
(for browning), optional Salt and ground black pepper
In a large skillet, saute turkey back and ribs in vegetable oil and butter until skin is browned and fat is rendered. Remove turkey pieces from pan. (Save to make broth, if desired, see note.) You should have about 2 tablespoons drippings. If not, add enough butter to make 2 tablespoons. Whisk in flour, whisking well to make sure flour is completely coated with drippings. Cook over medium heat, stirring constantly, for 3 minutes. Gradually whisk in broth. Bring to a boil, reduce heat and simmer, whisking until thickened. If a darker gravy is desired, add a drop or two of browning sauce such as Kitchen Bouquet or soy sauce. Season to taste with salt and pepper. For velvety smooth gravy, pass it through a fine sieve as you transfer it to a gravy boat or other spouted container. Makes about 1 cup. Note: To make turkey broth, combine the turkey back and ribs, 1 onion (quartered), 1 carrot (cut into chunks), 1 rib celery (cut into thirds), 1 sprig parsley and 8 cups water in a stock pot. Bring to a boil, reduce heat and simmer 2 ½ to 3 hours. Skim off foam and fat. Strain and transfer to airtight containers. Broth will keep, refrigerated for about 3 days or frozen for 6 months.
This recipe can be prepared as individual Bundts or in a 6-cup mini Bundt pan. The secret to getting Bundt cakes cleanly out of the pan is to remove them while they are still warm. We’ve found the cakes will release more easily if they cool in the pan for about 10 minutes, before inverting the pan onto a cooling rack to cool completely. If the cake sticks at first, it will likely release as the pan cools. Also, avoid using spray oil on Bundt pans, as they can leave a residue. Instead, brush the pan, making sure to get into all of the crevices, with vegetable oil and then lightly dust with flour.
Vegetable oil is preferred to butter because the milk solids in butter tend to stick.