Turkey base and gravy Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 T. butter
2 lb turkey necks and/or wings
2 c. diced onions
1 c. diced peeled carrots
1 c. diced celery
6 c. chicken broth
Can roast bones and veggies in oven instead of skillet.
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Directions: |
Directions:Melt butter in heavy lg deep skillet over high heat. Saute turkey until deep brown abou 15 min.
Add onions, carrots, celery and saute until deep brown about 15 min.
Add 6 c. chicken broth and bring to boil. Reduce heat to med low and simmer uncovered 45 min stir occasionally.
Pour through strainer and press on solids. Add broth to base to measure 4 cups.
(Can prepare 2 days ahead and refrig. Rewarm when ready to use.
After cook turkey, strain pan juices into bowl. Whisk in gravy base.
Melt 2 T herb butter in lg saucepan over med heat; add 1/2 c. flour and whisk until roux golden brown about 6 min. Gradually add pan juice-gravy base and increase heat and whisk constantly until gravy thickens, boils, and is smooth. Reduce heat to med; boil gently until gravy reduced to 41/2 c. whisk often about 10 min. Season with salt and pepper |
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Number Of
Servings: |
Number Of
Servings:8 |
Personal
Notes: |
Personal
Notes: Herb butter: 1 sticks butter room temp. 2 t. fresh thyme mince, 2 t. mince fresh rosemary, 2 t. mince sage. Mix and season with salt and pepper. Use 2 T. for gravy above and save the rest for the turkey breast
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