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THINKING THANKSGIVING - Turkey Gravy

Course Side
Cuisine Thanksgiving
Servings 2 quarts

Ingredients
  

Stock

  • 4 LBS TURKEY PARTS
  • 2 CARROTS peeled, cut in chunks
  • 2 STALKS CELERY 2-3 inch pieces
  • 1 MEDIUM ONION quartered
  • 1 BAY LEAF
  • 14 CUPS WATER

Gravy

  • 3+ CUPS TURKEY STOCK
  • 1/4 CUP FAT FROM STOCK & DRIPPINGS or more
  • 5 TBS FLOUR
  • PAN DRIPPINGS
  • 8 HARD-BOILED EGGS sliced

Instructions
 

  • Rinse turkey parts. Transfer to 8-quart stockpot. Add carrots, celery, onion, bay leaf and water. Bring to a simmer. Cover. Cook at a gentle simmer for 2 hours or meat is falling off the bone. Remove cover last 15 minutes to reduce a bit. Cool. Strain. Transfer to container for refrigerator.
  • Next day: Fat will have risen to the top. Remove carefully and SAVE (freeze if using later)for making the gravy. Proceed with recipe or portion stock and freeze for later use.
  • To make the gravy on Thanksgiving: Drain pan drippings from the roasted turkey into a fat separator. Fat will float to the top. Do NOT discard. Pour pan drippings (without fat) into a measuring cup. Add turkey stock to total 4-5 cups. Set aside for finishing gravy.
  • In a 2-quart saucepan, melt the reserved fat. If you don't have enough fat, use butter to make up for it. Add flour. Cook for 1-2 minutes. Add turkey stock and pan drippings. Cook until thickened. Add more stock if needed...don't make it too thick!
  • Just before serving, add hard-boiled eggs (and giblets if you like) and cook until hot.

Notes

[recipe]MaryJames dishes it out....
  • Using the fat from the stock and pan drippings is very important.  There is a huge amount of flavor.  Don't skimp.  It's Thanksgiving.
  • No salt in the recipe because I like to control that with my final dish. Season to taste when finishing gravy.
  • The drippings make the gravy.  Use all of them......and sometimes I throw in the rest of the fat.
  • Leftovers?  Lift out the large pieces of hard-boiled eggs and freeze. I like to use it as a base for a soup....If you make turkey carcass soup, it is a perfect addition.
  • If you have the turkey stock made before you make your cornbread dressing, be sure to use it to make the dressing.