Turkey Gravy

DIRECTIONS

Prepare oven according to Mugnaini’s Medium Roasting Environment, 550 – 625˚F.

Turkey Stock

Preheat a roasting pan in the oven for 10 minutes, pull forward and add the canola oil to evenly coat the surface of the pan. Add the turkey necks and wing pieces in a single layer and slide into the center of the oven.

Roast for 20 minutes, pull forward and using a metal spatula loosen the turkey parts and flip them over, slide back into the oven for 20 more minutes. Pull the roasting pan forward; add the prosciutto and deglaze the pan with the white wine reducing the liquid by half. Scrape the brown bits off the bottom of the pan to loosen. Add the white peppercorns, garlic, thyme, shallots and water to the pan. Slide into the oven away from the fire and cook for 1 1/2 – 2 hours or until the stock tastes rich and flavorful.

Pull pan out of the oven and with a long handled strainer take the vegetables, aromatics and turkey parts out and place in a colander over a bowl to collect any remaining stock. Add the remaining stock to the braising pan and reduce to 3 quarts and strain through a fine chinois or cheesecloth. Cool and reserve for later use.

Turkey Gravy

Take 8 cups of the turkey stock and add to a pot, bring to a simmer and reduce by 1/4. In a small bowl mix the flour and soft butter together by hand and add 2/3 of the mixture to the broth and whisk in to dissolve. Allow the stock to boil and then simmer until the gravy thickens to your liking. (The remaining 1/3 of the roux is reserved for additionally thickening the gravy depending on your preferances). Once the gravy is at the right viscosity, season with kosher salt if needed.

Right before serving, brown the butter in a small pot until it’s golden brown and when you’re ready to serve, whisk the brown butter into the gravy.