A Thanskgiving turkey gravy recipe from Robert Horton of An American Bistro in Tuckahoe, which was published Nov. 26, 2003 in The Journal News. We’ve been using it ever since!
Thanskgiving Turkey Gravy Recipe
4 cups low-sodium chicken broth (we use homemade, and you can substitute some turkey broth, too)
3/4 cups drippings and neck bones
3/4 cup onions, chopped
3/4 cup celery , chopped
3/4 cup carrots, chopped
3/4 cup leeks, chopped
1 cup sherry
Flour
2 bay leaves
2 sage leaves
Salt and pepper
Begin by warming 4 cups of chicken broth in a saucepan. Empty all but 3/4 cup drippings and the neck bones from the turkey’s roasting pan. Add 3/4 cup each of chopped onions, celery, carrots and leeks to the pan and season with salt and pepper.
Saute the vegetables until golden brown and caramelized.
Deglaze the pan with sherry, scraping up any browned bits from the bottom of the pan. Push the neck bones aside and whisky in 1/2 cup of flour. Cook for five minutes. This will get rid of any raw flour taste. The flour must be completely incorporated with the vegetables and the drippings. You should see no white left in the pan.
Add the hot chicken broth and bay leaves to the pan. Bring to a boil. Remove the neck bones.
Carefully transfer the hot gravy to a saucepan. It can be the same one the broth was warming in. Add a little water to the roasting pan and pour it into the saucepan to get every last bit of flavor into the gravy. Put the neck bones in the pan. Add salt and pepper. Bring back to a boil, then turn the heat down to a simmer. Add the sage leaves and simmer for 15 minutes. We sometimes add a little butter at the end, too.
Strain the gravy through a fine mesh sieve into a bowl. Check for seasonings and add salt and pepper if necessary. Transfer to a gravy boat and serve.
Yield: 4 cups.
