Ever wonder what you can do with that neck and bag of gubbins that came inside your turkey? How about make the best gravy you’ve ever tasted! It can be made the day ahead for convenience and the flavor will blow you away.
* 2 tablespoons Grapeseed Oil
* 1 Turkey Neck and innards
* 4 tablespoons Unsalted Butter
* 1 cup Onion (medium dice)
* 1/2 cup Celery (medium dice)
* 1/2 cup Carrot (medium dice)
* 1 small Apple (about 1/2 cup) peeled, cored and medium diced
* 1 small bunch Fresh Thyme
* 2 Bay Leafs
* 4 tablespoons Flour
* 4 cups Vegetable Broth
Place a cast iron stock pot over medium high heat. When the pan is hot, add the olive oil along with the turkey neck and innards. Brown the neck and innards on all sides, about 5 minutes, remove to a plate, and add the onion, celery, carrot, apple, thyme and bay leafs with a large pinch of salt and a small pinch of pepper. Cook until veggies begin to wilt (about 5 min) then add the butter to the pan. When the butter has melted stir in the flour to coat the vegetables and absorb the butter. Whisk in the vegetable broth and bring to a gentle boil. Add the turkey neck and innards back to the pan. Reduce the heat to low and simmer, stirring occasionally for 45 minutes. After 45 minutes, give the gravy a taste, adding more seasoning if necessary. Strain through a fine mesh strainer and keep warm and serve over mashed potatoes or roast turkey.
*Note: This same method can be used with chicken and remember that 1 tablespoon of butter with 1 tablespoon of flour will thicken one cup of liquid.