Traditional Gravy

For the Gravy Chef made in 2020, click here

Traditional Gravy

Ingredients
  

  • Approx. ¼ cup Clarified Butter, Butter Olive Oil or your favorite Cooking Oil
  • 6 Turkey necks and giblets, legs, wings or any part of the turkey
  • 2 or 3 large Onions, roughly chopped
  • 2 or 3 Shallots, chopped into 4 to 5 pieces
  • 8 to 10 Garlic cloves not chopped
  • 2 cups White Wine Approx. Chef uses a Chardonnay, Sauvignon Blanc will also work
  • 2 cups Approx. Celery roughly cut
  • 2 cups Approx. Carrots roughly cut
  • 4 to 6 springs of each Fresh Thyme, Sage and Rosemary roughly chopped stems and all.
  • Flour to thicken
  • 2 ounces of Cognac, optional
  • Cornstarch diluted in water if needed at the end
  • 2 to 3 ounces Sweet Butter, optional

Instructions
 

You can do it all in one pot or you can use a pot and a frying pan like the chef did in the video.  To make things easier for you we wrote the recipe using only one pot.

  • In a large sauce pot heat the clarified butter and when hot add the turkey parts and cook until very nice and golden brown.  More color they have and more flavor you’ll have.  After your finish with the turkey part remove them and set them aside.  Another easy way to do this is to place all turkey parts in a preheat oven at 450°. Bake for 30 to 45 minutes or until all ingredients are Dark golden brown.
  • In the same pot add a bit more clarified butter if needed it.  When hot, add the onion cook until golden brown.  Add the shallots and do the same thing.  Add the garlic, when fragrant add your wine and let it reduce for a couple minutes and add your celery and carrot and all the herbs.  Add the golden brown turkey part and enough stock to cover.  Adjust your seasoning with salt pepper.  Add enough Flour to thicken the gravy but not too thick right for now you can always thicken it at the end with corn starch if needed.  Remember, it takes a little time for the flour to thicken.  
  • Adjust the heat to a very low heat and cook for 2 to 3 hours making sure you check every 15/20 minutes to avoid anything to attach at the bottom.
  • Remove all solids with a large mesh strainer first and then strain the gravy into a fine mesh strainer. Adjust seasoning with salt and pepper.
  • Add some butter at end when ready to serve if you like.

Notes

For the Laser Thermometer:  click here
For the Butter Olive Oil:  click here

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