Roasted Turkey Gravy
Oh Good Gravy!
Seasoned holiday chefs know that making gravy ahead of time is a great time-saver. Roasting the drumsticks and vegetables adds a deep, caramelized dimension to the flavor, and the roux is the key to silky richness. As a bonus, add in the pan drippings from the turkey just before serving.
- 3 lbs turkey drumsticks
- 3 medium carrots, cut
- 3 celery ribs, cut
- 1 onion, quartered
- 4 cloves garlic
- 6 sprigs of fresh thyme
- 6 stems of fresh sage
- 6 stems of fresh parsley
- 2 Tbsp olive oil
- 6 cups low-sodium chicken broth
- 1 cup dry white wine
- 1 bay leaf
- 1/4 cup butter
- 1/4 cup flour
- Kosher salt and fresh ground pepper to taste
Preheat oven to 450°.
In large roasting pan toss drumsticks, vegetables and herbs with olive oil. Roast for about an hour, stirring occasionally until the meat and vegetables are browned.
Remove from oven and transfer the drumsticks and vegetables to a large stockpot. Add the chicken broth, wine and bay leaf; bring to a boil. Reduce heat and simmer. Add a cup of the stock to the roasting pan, scraping out the brown bits with a spatula; add to stock pot. Simmer for 1-1/2 hours or more if desired.
Strain the broth into a bowl. Press to extract as much liquid as possible; discard vegetables and turkey. Let cool and skim the fat.
In large saucepan, melt butter over medium heat. Slowly stir in flour and whisk until roux turns golden brown. Slowly add broth, letting the roux absorb the liquid before adding more. Season with salt and pepper.
Cook until thickened and bubbly.