Take the time to make a delicious pan gravy. You don’t want to be a gravy sinner, do you?
Makes about 3 cups
1 turkey backbone & 1 turkey neck (if using)
1 cup yellow onion, carrot & celery - roughly chopped
5 sprigs fresh thyme
1 sprig fresh sage
1 sprig fresh rosemary
1/4 cup dry white wine
1 quart chicken broth
Pan drippings from turkey
4 tablespoons unsalted butter
1/4 cup flour
1/2 teaspoons granulated garlic
1 tablespoon soy or soy paste
Salt and pepper to taste
Rough chop the neck & backbone, if using and cook in heated pot with oil until lightly browned, about 5 minutes then remove and set aside - if not using the the back & neck, start with the next step
Add some oil to the pot and put in the onions, carrots, and celery and cook, stirring occasionally, until vegetables start to soften and brown in spots, another 5 minutes.
Put back in the neck & back, the thyme, sage, rosemary, wine or vermouth and stock - bring to a boil, turn down to a simmer, cover and cook until reduced by about 1/3 - approximately 15–20 minutes
Strain liquids into a bowl, and throw away the solids - set aside
Melt butter in a medium skillet, add sprinkle the flour over the top - whisk to incorporate – ur making a thick paste
Add any pan drippings to the roux and start slowly adding in your amazing broth mixture a little at a time, over medium heat, whisking continually so no lumps form. When all liquid is incorporated and it’s as thick or thin as you like, stir in the garlic powder and soy - let gravy simmer for 5-10 stirring occasionally. If gravy becomes too thick simply add some additional chicken broth or water. If it’s too thin, simmer a little longer to reduce.
Season to taste with salt and pepper just before serving