Our Favorite Turkey Gravy

Steps

1. 1

   In a Dutch oven, combine 2 cups of the chicken broth, the reserved turkey neck and giblets, and the reserved turkey trimmings. Bring to a simmer over high heat.

2. 2

   Cook, adjusting the heat to maintain a vigorous simmer and stirring occasionally, until all the liquid evaporates and the trimmings begin to sizzle, about 20 minutes.

   Start 20-minute timer
3. 3

   Continue to cook, stirring frequently, until a dark fond (browned bits) forms on the bottom of the pot, about 2 to 4 minutes longer.

   Start 4-minute timer
4. 4

   Reduce the heat to medium-high. Add the chopped onion, carrot, and celery, along with the parsley sprigs, thyme sprigs, garlic, pepper, and salt.

5. 5

   Cook, stirring frequently, until the onion is translucent, about 8 to 10 minutes.

   Start 10-minute timer
6. 6

   Stir in the white wine and bring to a simmer, using a wooden spoon to scrape up any browned bits from the bottom of the pot.

7. 7

   Add the remaining 4 cups of chicken broth and bring to a simmer over high heat. Once simmering, reduce the heat to medium-low, cover, and simmer for 1 hour.

   Start 1-hour timer
8. 8

   Strain the stock through a fine-mesh strainer set over a large bowl; discard the solids. You should have 3½ to 4 cups of stock. (Note: This stock can be refrigerated for up to 2 days.)

9. 9

   In a medium saucepan, melt the butter over medium heat. Add the flour and increase the heat to medium-high.

10. 10

    Cook the roux, stirring constantly, until the mixture is deep golden brown, about 5 to 8 minutes.

    Start 8-minute timer
11. 11

    Reduce the heat to low and slowly whisk in the strained turkey stock. Once incorporated, increase the heat to medium-high and bring to a simmer.

12. 12

    Simmer until the gravy has thickened, about 5 minutes. Add the turkey drippings if using, and thin the gravy with extra broth if a thinner consistency is desired.

    Start 5-minute timer
13. 13

    Season with salt and pepper to taste and serve immediately.