Turkey Gravy from scratch using the Turkey Bones from a Holiday Turkey Meal. This amazing Turkey Gravy takes a full 24 hours to prepare. Mainly for the Turkey stock to be made and cooled overnight, so we can use the rendered fat for the roux, and the rich gelatinous stock for the gravy. It creates a wonderful Turkey Gravy and a lot of it, so we can use it for the Holiday Turkey Dinner (Holiday Turkey Tray or Butterfly Turkey), Hot Turkey Sandwiches and Newfie Poutine.The Turkey Stock simmers for 4+ hours or longer if you want to extract as much as you can from the bones, topping it up with more water if needed (healthy bone broth, good for the gut). After that you can season it anyway you like using the Herbs & Spices provided in the recipe, Poultry seasoning or other blends of Herbs & Spices. It really comes down to what flavors you like. With the base established, feel free to make it your own.
Servings: 1 portion
Equipment
- 1 Stock Pot
- 1 Sieve
- 1 Sauce Pot
- 1 Whisk
Ingredients
Turkey Stock
- Turkey Bones - Including Skin, Cartridge, Neck and any other pieces not being consumed
- 3 Cloves Garlic - crushed
- 2-3 Celery - chopped
- 2-3 Carrot - chopped
- 1 Large Onion - chopped
- 2-3 Bay Leaves
- 1 tsp Black Peppercorn, Parsley & Thyme - each
- 1-3 Cloves
- Water - to cover
Turkey Gravy
- 4-5 C Turkey Stock
- 1/2 C Turkey Fat and/or Butter - if you don't have enough turkey fat, top with butter
- 1/2 C Flour
- 1 Tbl Onion Powder
- 1 tsp Savory - or to taste
- 1/2 tsp Black Pepper - or to taste
- 1 tsp MSG - or more, optional
- Cream of Tartar - just a pinch
Instructions
- Add all the Turkey Bones, Trimmings, Vegetables, and Seasoning for the Stock into the stock pot. Cover with water and bring to a boil. Reduce the heat and simmer for 4 hours. Skim off any scum that rise to the surface for a cleaner stock.
- Strain through a fine sieve and add 2 Cups of Cold Water. Let cool and refrigerate overnight. The next day, scoop off the fat that has settled on the surface and save this as the fat to use when making the roux. Top up with butter if needed to get a total of 1/2 C of fat.
- Return the gelatinized stock to the back burner over medium heat until liquified. Reduce the heat to low, to keep it warm. Optionally add Chicken Bouillon cubes until the desired taste is achieved, or reduce until the desired taste is achieved.
- In a large Sauce Pot, add 1/2 C of Fat & Flour. Cook over medium heat while whisking until the roux is a blonde or light brown color.
- Slowly add 1 Cup of Hot Turkey Stock while whisking and repeating when the mixture thickens. Once the gravy is thickened to your liking, reduce the heat to medium low and continue to simmer for 10–15 minutes. Add more stock or water if needed to adjust the consistency.Season the Gravy with the listed Herbs & Spices. Any additional Herbs & Spices can be added, or Poultry seasoning used in place or with the listed seasoning for the Gravy. Adjust the seasoning according to taste before serving.
Notes
A few Poultry Brine Ice cubes can also be added here to taste. It does an excellent job at adding Salt, Chicken Flavor and some Tang to lift the fattiness in the gravy. If using Poultry Brine, omit the MSG & Cream of Tartar in the Gravy list of Seasonings, since the Poultry Brine will already contain these.
Save any leftover Stock to make Gravy again for follow-up dishes!