Ingredients: |
Ingredients: 6 stalks celery, chopped
4 carrots, unpeeled and chopped
2 white onions, quartered
2 TBSP unsalted butter, melted
5 lb. bone-in, skin-on turkey thighs or drumsticks
1/2 cup dry white wine
8 cups water
1 TBSP whole black peppercorns
2 bay leaves
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/4 cup cornstarch
1/4 cup cold water
1 cup turkey drippings
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Directions: |
Directions:MAKE AHEAD
1. For broth, prheat oven to 400º F. Place celery, carrots, and onions in roasting pan; add melted butter. Top vegetables with turkey. Roast, uncovered, 1 hour. Transfer to an 8-quart pot. Stir wine into hot roasting pan, scraping up browned bits; add to pot. Add water, peppercorns, and bay leaves. Bring to boiling. Reduce heat. Simmer, covered, 1 hour. Strain broth through a fine mesh sieve, removing solids. Measure about 6 cups. (Refrigerate extra for another use.)
2. In a 4-quart pot, melt the 1/2 cup butter. When it begins to foam, add lour; whisk until smooth. Reduce heat to medium-low; cook and stir frequently for 10 minutes or until it darkens to a deep caramel color. Remove from heat. Gradually stir in the 6 cups turkey broth. Cool; transfer to freezer containers. Freeze up to 1 month, if desired.
TO SERVE:
Thaw overnight in refrigerator. Transfer to a large saucepan. Reheat over medium heat, stirring occasionally. Meanwhile, in a small bowl combine cornstarch and cold water. Add to gravy mixture; cook and stir until thickened and bubbly. Stir in 1 cup turkey drippings from freshly cooked turkey. Season to taste with salt and pepper. Stir in marjoram leaves before serving. |
This recipe for Early Bird Turkey Gravy is from