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Holiday Turkey Gravy Recipe

Recipe by: cynjne

"This unique turkey gravy is rich and delicious. Make the stock while your bird roasts; then as it rests, prepare the gravy. My family looks forward to this specialty every year."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook3 h 20 m
Ready In3 h 35 m

1While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock.
2Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.

Footnotes

Editor's Notes
This recipe assumes that the turkey will produce about 1 1/2 cups of drippings after skimming. Actual amount may vary.
The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary. The nutrition data also includes the full amount of fat from the pan drippings, although the recipe calls for partially skimming the fat.

Ingredients