The day that my mother brought home the big bird she removed the stuff that was packaged in the cavity plus the nob called the pope's nose. All these nasty bits plus a carrot, some chopped onion and celery were simmered in a large pot of water for hours. The next day she used this stock to baste the turkey the whole time it was in the oven. After the turkey was removed from the oven, she deglazed the pan with more of the turkey stock, scraping up the bits that were carmelized to the roasting pan. The giblet was finely chopped and added to the pan, Then a large clump of butter and a bit of flour, mixed to prevent any lumps. More stock was added and the we stirred, stirred and kept stirring until the gravy thickened. As a child I always felt that I got the rotten job that chained me to the stove while all the other kids were having more fun. —dymnyno
a crowd of thanksgiving guestss
turkey parts, ( neck, gizzard, pope's nose)
1 large onion, chopped
1 stalk of celery, chopped
1 large carrot, chopped
large pot of water
turkey juices in roasting pan
3 tbs butter
1/2 cup flour
salt and black pepper to taste
turkey roasting pan that is NOT non-stick
In This Recipe
In a large stock pot , put the turkey parts, onion, carrot, celery and fill with water.
Slowly simmer the stock until the contents are very cooked and the liquid is slightly reduced. Cool and refrigerate until ready for use.
On the day the turkey is in the oven cooking, heat the turkey stock on low heat and use it to baste the turkey while it is cooking.
After the turkey has been removed from the oven and is resting, make the gravy.
Deglaze the roasting pan with some turkey stock and using a spatula, scrape up the caramelized bits on the pan bottom. Chop the giblets very finely and add to the pan and stir.
Add a large dollop of butter (about 3 tbs) to the pan and melt. Then add some flour (about 1/2 cup) and with a fork or whisk blend really well very quickly to prevent lumps from forming. It is important to not have any lumps at this stage.
Then, add some more stock to the pan and stir, stir and keep stirring! If it is too thick, add more stock and stir some more.
The gravy should be very smooth with bits of giblet and turkey swimming in it.
I use a small whisk to make gravy...the key is to keep stirring. Don't even think of leaving it alone for a minute.
Another key to making good gravy is to roast the pan in an old fashioned pan that the meat will stick to , so that you have bits of skin and turkey in the gravy. The object is a gravy that is pure delicious turkey flavor.