Turkey Gravy

Name: Turkey Gravy
Yield: Serves 10 to 12 (Makes about 1 quart)
Ingredients: , reserved turkey giblets, neck, and backbone, hacked into 2-inch pieces; 1 , medium carrot, cut into 1-inch pieces; 1 rib, celery, cut into 1-inch pieces; 2 , small onions, chopped coarse; 6 cloves, garlic, unpeeled; 3 1/2 cups, chicken stock or canned low-sodium chicken broth (two 14 1/2-ounce cans); 2 cups, dry white wine; 6 sprigs, fresh thyme; 1/4 cup, unbleached all-purpose flour

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Appears in Cook's Illustrated November/December 2001, America's Test Kitchen TV

Make this gravy up to three days ahead.

SERVES10 to 12 (Makes about 1 quart)

TIME3 hours, plus 1 hour cooling

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WHY THIS RECIPE WORKS

A high-roast turkey doesn’t yield drippings for a gravy. To develop our gravy recipe for high-roast butterflied turkey, we roasted carrots, onions, celery, and garlic to build flavor. We then simmered the roasted vegetables with white wine ...

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