View Recipe

My Store: Store Details (change)

DIRECTIONS

Make the stock: Heat the oil and brown the carrot, onion, celery, neck and gizzard. Pour in the water or stock. Add the bouquet garni. Bring to a boil and then simmer for 1 hour. Do not let the water level reduce. Add more liquid. Strain.
To make the gravy: While the turkey rests, degrease the roasting pan by spooning off the fat. Heat the pan over high heat and pour in the stock. The amount of stock used will depend on how much gravy you want to make. Scrape up meat nuggets in the roasting pan and bring to a boil. Create the beurre manie with room temperature butter. Using a fork, mash the flour into the butter to form a paste. Then whisk the beurre manie into the boiling stock. As soon as the gravy thickens, remove from the heat, taste, season with salt and pepper, and pour into gravy boat.