Gravy for Roast Heritage Turkey

Name: Gravy for Roast Heritage Turkey
Yield: Serves 8 to 10 (Makes about 1 quart)
Cuisine: US & Canada
Ingredients: 2 teaspoons, vegetable oil; 4 tablespoons, unsalted butter; 1 , small onion, sliced thin; 1 , celery rib, sliced thin; 1/4 cup, all-purpose flour; 1/2 cup, dry white wine; 4 cups, chicken broth; 3 cups, water; 3 , bay leaves; Reserved turkey backbone and neck from, recipe

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Appears in Cook's Illustrated November/December 2014

Serve this gravy with our Roast Heritage Turkey.

SERVES8 to 10 (Makes about 1 quart)

TIME1¾ hours

WHY THIS RECIPE WORKS

Our turkey butchering method left us with a section of meaty backbone with which to build a robust gravy. In order to put it to good use, we browned the backbone (and the reserved neck) in a Dutch oven to create flavorful fond. After soften...

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