Turn your roast turkey drippings into the base of a rich sauce.
- 2 tablespoons Olive Oil
- 1 Turkey Neck
- 4 tablespoons Unsalted Butter
- 1 cup Onion (medium dice)
- 1/2 cup Celery (medium dice)
- 1/2 cup Carrot (medium dice)
- 1 small bunch Fresh Thyme
- 1 Bay Leaf
- 4 tablespoons Flour
- 4 cups Turkey Stock
- Drippings from Roast Turkey
- Place a cast iron stock pot over medium high heat. When the pan is hot, add the olive oil along with the turkey neck. Brown the neck on all sides, about 5 minutes, remove to a plate, and then add the butter to the pan.
- When the butter has melted add the onion, celery, carrot, thyme and bay leaf with a large pinch of salt. Cook, stirring occasionally for about 10 minutes, until all of the vegetables are aromatic and slightly caramelized.
- Next stir in the flour to coat the vegetables and absorb the butter. Add the turkey neck back to the pan. Whisk in the turkey stock and bring to a gentle boil. Reduce the heat to medium and simmer, stirring occasionally for 45 minutes.
- After 45 minutes, whisk in any pan drippings from roasting your turkey, and give the gravy a taste, adding more seasoning if necessary. Strain through a fine mesh strainer and keep warm.