Turkey gravy can be made several ways. This method can be made in advance using neck and giblets to make stock. The boiling stock is then thickened by adding to a dark brown roux made from butter and flour. It is then reheated with additional pan juices after turkey is cooked. Making a roux by slowly browning flour in oil or butter is a classic method. Making a day ahead reduces last-minute stress before dinner time as gravy only needs to be reheated and enhanced with additional pan juices.
Makes 12-14 servings. 2 tablespoons cooking oil ½ cup chopped onion ½ cup chopped celery ½ cup sliced carrot Turkey neck and giblets 6 cups chicken stock Dozen sprigs parsley 3 tablespoons butter 3 tablespoons cooking oil ¼ cup flour ¼ cup cream sherry Salt and pepper to taste →Prepare onion, celery and carrots. Heat oil in a large 2- to 3-quart sauce pan over medium heat and saute neck, giblets and vegetables until neck and onions begin to brown and caramelize (about 10 minutes). Deglaze pan with stock. Add parsley and simmer for 2 to 4 hours, skimming debris and foam from top as necessary. Strain out vegetables, giblets and parsley and allow stock to cool so that fats can be removed.