PERFECT TURKEY GRAVY
COURTESY JIM MILLS MAKES ABOUT 2½ CUPS 3 teaspoons canola oil, separated 3 turkey wings (purchase in poultry case) 2 turkey second joints (from turkey recipe) 1 turkey neck 1 onion, peeled and cut into large dice 2 ribs celery, large dice 1 medium carrot, cut into large dice 5 cups water 1 bay leaf
¹⁄8 teaspoon dried thyme leaves 2 tablespoons flour ¼ teaspoon salt ¼ teaspoon black pepper 1 tablespoon unsalted butter
Instructions: Preheat oven to 375 degrees. Lightly spread a baking sheet with two tablespoons canola oil. Place turkey wings, second joints and neck on the sheet and set in the oven to roast. Roast about 40 minutes or until well browned, turning them over halfway through to evenly brown. Remove from the pan. Pour any drippings into a fat separator or a narrow bowl. Let stand until the fat rises. Skim off the fat, reserving 2 tablespoons for later.
Set a large saucepot over medium-high heat. When heated, add remaining tablespoon of canola oil, swirling to coat the bottom. Then add onion, celery and carrot. Sauté until well browned, about 8 minutes, stirring often. Add turkey wings, joints and neck along with the water and any reserved liquid from roasting. Bring to a boil, then reduce heat to a slow simmer. Add bay leaf and thyme. Let cook for about 4 hours. Carefully skim any fat or foam that forms on the surface. Do not let the stock boil.
When the stock is done, remove turkey pieces and strain through a fine sieve into a medium saucepan. Bring to a boil then turn down to a fast simmer and reduce the stock by about half. Remove from heat when sufficiently reduced and let cool.
Place another saucepan on medium-high heat and add 2 tablespoons of pure fat reserved from the roasting of the turkey parts. Let heat a minute, then stir in flour until smooth. Cook flour until it is brown, stirring continuously. When browned, turn heat down and continue stirring until pan cools. Slowly add stock, using a wire whisk to incorporate stock and roux into a smooth mixture, then place back on the heat and stir often until the gravy reaches a boil.
Carefully skim any foam that rises, then turn down the heat to a simmer and let cook about 20 minutes. Season with salt and pepper to taste and finish with the butter. May be kept warm until needed.