What I Used:
- Preserved innards from Uncle Peter’s Brine Turkey
- Preserved turkey juices and spices IN PAN from Uncle Peter’s Brine Turkey
- 1-2 Tbsp canola oil
- 1/4 cup white wine
- 2 Tbsp butter
- 2 Tbsp flour
- 1/2 cup water
(1) Use canola oil to coat bottom of large pan.
(2) Sear preserved innards on high. Lower to medium-high heat and cook for 5 minutes, turning occasionally.
(3) Remove larger turkey spices from pan and set aside. Add 1/4 cup white wine to turkey juices. Swirl to combine.
(4) Add turkey juices and spices from turkey to saucepan. Bring to simmer until neck cooked through.
(5) Remove detritus and larger spices (except neck, which you can reserve for turkey stock). Cut and return to the gravy. Set to low heat and stir sporadically (every 5 minutes or so)
(5) Make roux. Heat butter over high heat until melted.
(6) Add flour, stirring vigorously (you want to break down the gluten in the flour to remove the “starchy” flavor). Allow butter/flour to brown.
(7) Add water very gradually, stirring vigorously, allowing liquid to thicken.
(8) Add turkey juices and stir, on low heat until combined.
For more Thanksgiving Recipes, please check out this post on our Evolving Thanksgiving!