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Spare the Angst Classic Turkey Gravy

1 whole Turkey Neck
2 whole Turkey Wing Tips
1/2 whole Onion, Thickly Sliced
1 whole Carrot, Thickly Sliced
1 whole Stalk Celery, Thickly Sliced
1 whole Bay Leaf
1 pinch Salt
1 pinch Pepper
4 Tablespoons Flour
1/2 cups Or More Low-salt Chicken Broth, As Needed


1. As soon as the turkey goes in the oven, put the turkey neck and the wing tips (if you have cut them off the turkey) in a large saucepan with the onion, carrot, celery and bay leaf. Add a pinch of salt and a few grindings of black pepper. Cover with about an inch of water and bring to a boil over medium heat. Decrease the heat so that the stock simmers gently while the turkey roasts, for at least one hour. Just be sure the liquid doesnt boil away (add more water if necessary). Strain the stock before you go to the next step in order to remove bones, etc. 2. When the turkey is done, remove it from the roasting pan and set it on a platter to rest for a while before carving (at least 30 minutes.) Pour all the turkey drippingsthe juices and fat from the roasting paninto a large (4 cup) Pyrex measuring cup or glass bowl. Let it rest for about 5 minutes to allow the fat to separate and rise to the top. Skim off and discard the fat. 3. Pour about 1 cup of the turkey stock you made in step one into the roasting pan and stir with a whisk to release all the brown bits from the bottom of the pan. Add the turkey drippings (now de-fatted) to the pan and stir some more. Strain all of this back into the measuring cup to see how much you have and to rid the stock of any unwanted crusty bits from the bottom of the pan. Add enough turkey stock to the measuring cup to make four cups. If you dont have enough stock, add chicken broth. Pour it into a saucepan. 4. Mix the flour with 1/3 cup cold water until smooth, using a gravy shaker, or whisking it in a bowl to smooth out the lumps. Strain if you cant get the lumps out. Or use Wondra Flour. Whisk this slurry into the stock and bring it to a boil. Simmer for at least 5 minutes to rid the gravy of the raw flour taste. The amount of flour depends on your taste. My view on this is that it should be fairly thin; the flour should just add a little body to the stock without making it goopy. If you want thicker gravy, repeat the flour and water exercise, and add it cautiously and in increments to the gravy. It will thicken as it cooks, so give it a little time (5 to 6 minutes) before you jump in with more flour. Season with salt and pepper.

Source: tastykitchen.com