1. To prepare stock: Combine turkey neck and giblets, water, onion, carrot and celery in a large saucepan; bring to a boil. Add bay leaf, thyme and peppercorns. Reduce heat and simmer, skimming and discarding any foam, for 1 hour. Strain stock through a fine-mesh sieve into a medium bowl and let cool. Discard solids. If necessary, add enough water (or reduced-sodium chicken broth) to measure 4 cups stock.
1 cup dry white wine
2 Tbsp Meyer lemon juice or 4 teaspoons lemon juice plus 2 teaspoons orange juice
¼ tsp salt
freshly ground pepper to taste
2. To prepare gravy: Remove the turkey from the roasting pan. Skim off any visible fat from the pan juices.
3. Whisk 1/2 cup of the stock and flour in a small bowl until smooth; set aside.
4. Set the roasting pan over two burners on medium heat. Add wine; bring to a boil and cook, scraping up the browned bits, until the liquid is reduced by about half, 2 to 4 minutes. Add the remaining 3 1/2 cups stock. Increase heat to medium-high; return to a boil, stirring often. Boil until the liquid is reduced by about half, 6 to 8 minutes.
5. Whisk the reserved flour-stock mixture and add to the pan, whisking constantly, until the gravy thickens, 1 to 3 minutes. Stir in lemon juice (or lemon and orange juices). Remove from the heat and pour the gravy through a fine sieve into a large measuring cup. (Discard the solids.) Season with salt and pepper.
To Make Ahead: Prepare turkey giblet stock (Step 1); cover and refrigerate for up to 1 day.
Provided by: EatingWell
Per Single Serving / Serves 10 Total
- Calories 32 3%
- Sodium 62mg 1%
- Total Carbohydrates 3gm
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.