CLASSIC TURKEY GRAVY

For many, turkey gravy is the highlight of a hol‑ iday meal. Gravy perfection is easily attainable, and making the stock in advance eliminates one more thing on the cooking to‑do list. The juices you get from the turkey will depend on its size: This recipe is based on a 12 lb (5.44 kg) turkey.

GIBLET STOCK

Turkey giblets

1 small carrot, cut in half

1 celery stalk, cut in half

1 small unpeeled onion, quartered 2 unpeeled cloves garlic, smashed 1/2 tsp (2 mL) dried thyme leaves 2 bay leaves

2 parsley sprigs

5 black peppercorns

6 cups (1.5 L) water

GRAVY

Turkey juices

1/3 cup (80 mL) white wine Butter, if needed

Giblet Stock

1/3 cup (80 mL) all-purpose flour Several sprigs fresh thyme 2 cloves garlic, minced

Salt and pepper

1 For the stock, the day before roasting, remove giblets from turkey. This will include the neck, kidney, heart and liver. Save liver for another use, as it can make stock bitter. Place remaining giblets in a medium pot with carrot, celery, onion, garlic, thyme, bay leaves, parsley and peppercorns. Add water to pot. Bring to a boil, then simmer, covered, for 1 hour. Uncover and continue to simmer for 50 to 60 minutes, until 1 1/2 to 1 3/4 cups (375 to 425 mL) liquid remains. Strain, discard solids and cool completely. Cover and refrigerate stock until ready to use.

2 When turkey has finished roasting, remove to a carving platter and cover loosely with foil; let stand while preparing gravy. For the gravy, pour turkey juices into a glass bowl. Place in freezer for about 10 minutes to let fat separate from liquid. Meanwhile, pour wine into turkey roasting pan and scrape up any browned bits that may be stuck to bottom of pan.

3 Remove turkey juices from freezer. Try to skim 3 tbsp (45 mL) fat into a small measuring cup. If you don’t have enough, add butter to make up the difference. Add Giblet Stock to turkey juices to make 3 cups (750 mL). Add wine and any browned bits from pan to stock mixture.

4 Heat fat in a medium pot set over medium heat. Gradually whisk in flour until blended. Gradually and continuously whisk in stock mix‑ ture. Continue to whisk until gravy comes to a boil, then reduce heat. Add thyme sprigs and garlic. Simmer, uncovered, for about 8 minutes or longer to achieve the thickness you want. Taste and season with salt and pepper. Set a sieve over a pot to strain gravy, discarding thyme and garlic.

Makes about 3 cups (750 mL)