Turkey Gravy


Skinned neck and trimmed gizzard from the turkey
3 cups water
1 rib celery, chopped
2 fresh mushrooms, washed trimmed and sliced
1 small onion, sliced
1 small leek, white part plus 3 inches green part, trimmed and sliced
1 small carrot peeled and sliced
2 large cloves garlic, moinced
3 sprigs fresh parsley
2 tbs fresh mint, minced
2 tbs cornstarch dissolved in cold water
kosher salt and fresh cracked black pepper to taste
  • Prepare the stock for the gravy the day ahead.
  • Place the neck and gizzards in a large sauce pan and cover with water.
  • Bring almost to a boil, then reduce heat. Remove any scum that rises to the top.
  • Add all other ingredients except for the mint and cornstarch mixture. Bring almost to a boil then reduce heat to a simmer. Do not boil. Simmer for 1 and 1/2 hours. Let cool in pot.
  • Remove meat from neck and set aside. Let cool covered in the refrigerator.
  • Strain stock through a fine mesh strainer lined with cheese cloth.
  • Refrigerate overnight. The next day discard any hardened fat that rises to the top.
  • To make gravy pour balance of de-fatted stock into a sauce pan with any pan juices from the turkey.
  • Add mint and bring almost to a boil and reduce to 3/4 cup. Add the reserved meat from the neck.
  • Dribble the corn starch mixture slowly into the gravy only using enough to slightly thicken.
  • Season with salt and pepper.
  • Serve in a sauce boat.




15 min


2 min


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