- Unsalted Butter - 10 Tbsp, plus more as needed
- Turkey Neck and Giblets (liver discarded) -
- Onion - 1, quartered
- Carrot - 1 chopped
- Celery Stalk - 1, chopped
- Fresh/Frozen Ontario Garlic - 2 cloves - minced
- Lemon Garlic & Rosemary Poultry Rub - 1 tsp.
- Bay Leaves - 2
- Dry White Wine - 1/2 cup
- Low-Sodium Chicken or Turkey Broth - 8 cups plus more as needed
- All-Purpose Flour - 3/4 cup
- Turkey Pan Drippings (Bacon Drippings Optional) -
- Kosher Salt & Freshly Ground Pepper -
- Bacon - 9 slices, cooked & chopped (optional)
1) Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, lemon garlic & rosemary poultry rub, garlic and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock- if you're short, add more broth.
2) Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Add cooked chopped bacon and set aside until the turkey is done.
3) Pour the turkey pad dripping into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.
Another delicious recipe from the kitchen of The Garlic Box