Thanksgiving Turkey Gravy
Chef Ray Dawson, ICC's former Director of Culinary Operations, shares his recipe for Turkey Gravy.
Yield: 2 quarts
1.89L turkey stock
Turkey neck, cut into small pieces
Turkey giblets, except liver
1 onion cut into mirepoix
2 carrots cut into mirepoix
3 stalks of celery cut into mirepoix
1tbsp AP flour
Bouquet garni (a few thyme, bay leaves and peppercorns)
Freshly ground black pepper
- In a large saucepan place some canola oil and put over a medium high flame. When the oil is hot add the turkey neck and giblets. Brown the neck and giblets well.
- Add 1tbsp butter and 1 tbsp flour to a pan over medium heat. Mix well to make a roux. Add most of your turkey stock, leaving a little extra on the side to adjust the consistency of your gravy. Once your stock is thickened, remove from heat and set aside.
- Once your giblets are browned, add the onions, carrots and celery and brown well.
- Add the thickened turkey stock and bring to a simmer. Skim the top of the gravy and maintain at a simmer. Add the bouquet garni.
- Simmer the gravy for 45 minutes, skimming as needed.
- Strain the gravy to remove all solids and place back into the saucepan. Adjust the seasoning with kosher salt and freshly ground black pepper to taste.
- Monte au beurre with the butter: Take saucepan off the heat and add cold cubed butter. Stir to incorporate. Serve with turkey and enjoy!
This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.