Page 280 - My Cookbook

INGREDIENTS
1 tablespoon vegetable oil
Reserved turkey neck and giblets, minus the liver
1 onion, chopped
4 cups low-sodium chicken broth
2 cups water
4 sprigs fresh thyme (see note)
1 bay leaf
4 tablespoons unsalted butter
6 tablespoons all-purpose flour
Salt and pepper
Turkey Gravy
Sauce
Makes About 6 cups ∙ Source Cookscountry.com
DIRECTIONS
This recipe makes enough gravy for a 12- to 14-pound turkey, with leftovers. Leftovers can be refrigerated for up to three days or frozen for up to two months. Dried thyme may be substituted for the fresh.
1. SAUTÉ AND SOFTEN Heat oil in large saucepan over medium-high heat and brown giblets (minus the liver) and neck for 5 minutes. Add onion and cook until softened, about 3 minutes, then reduce heat to low, cover, and simmer for 20 minutes.
2. SIMMER AND SKIM Turn heat to high, add chicken broth and water, scrape pan bottom, and bring to boil. Reduce heat to low, add herbs, and simmer for about 30 minutes, skimming if needed.
3. STRAIN AND COOL Pour broth through fine-mesh strainer. Discard solids. Broth can be made in advance and stored in the refrigerator for 2 days.
4. MAKE ROUX Melt butter in large saucepan over medium heat. Whisk in flour. Cook, whisking constantly, until honey-colored and fragrant, about 4 minutes.
5. ADD BROTH Bring reserved turkey broth to simmer and add to pan, a little at a time, whisking constantly. Simmer gravy, whisking occasionally, until thickened, about 5 minutes. Set aside, covered, until turkey is done. (Gravy can be refrigerated, covered, for 1 day.)
6. DEFAT AND FINISH Scrape up bits in roasting pan and pour drippings into fat separator. Reheat gravy over medium heat until bubbling. Add defatted drippings. Simmer for 2 minutes until the
gravy thickens. Season with salt and pepper. Serve with turkey.
FOOLPROOF MAKE-AHEAD GRAVY
1. Brown, then sweat the onion, neck, heart, and gizzard (but not the liver) to build a deep base of flavor.
2. Deglaze with chicken broth and water, scraping the flavorful brown bits from the bottom of the pan.
3. Strain out (and discard) giblets and onion; the broth can be refrigerated until ready to use.
4. Stir flour into melted butter, whisking constantly, to make a roux, which thickens the gravy and adds nutty flavor. 5. Slowly add broth to roux, whisking constantly, until full incorporated. This mixture can be made a day in advance. 6. While the turkey rests, pour defatted drippings from the roasting pan into gravy for extra richness.