Using the Whole Bird—Gravy
This recipe for pan gravy can be made using the whole bird or individual ingredients (neck, wings, tail). It’s the perfect way to add traditional flavor to turkey. It can work wonders on its own, but is also a great base for any additional seasonings or flavors you would like to add.
| INGREDIENTS | AMOUNTS |
| Turkey neck | 1 ea. |
| Turkey wings | 2 ea. |
| Turkey tail | 1 ea. |
| Salt & pepper | To taste |
| Canola oil | 2 tbsp. |
| Onion, 1/4" dice | 12 oz. |
| Carrots, 1/4" dice | 6 oz. |
| Celery, 1/4" dice | 12 oz. |
| Flour | 6 oz. |
| Turkey/chicken broth | 2 quarts |
| Bay leaves | 2 ea. |
| Sage leaves | 6 ea. |
| Fresh thyme sprigs | 6 ea. |
| Parsley stems | 6 ea. |
METHOD OF PREPARATION
- Season the turkey parts with oil, salt and pepper.
- Place the seasoned turkey in a preheated sauté pan. Place the pan in a preheated 375°F oven and roast to golden brown.
- Add onion, celery and carrots. Mix into the roasted turkey and return to the oven; continue roasting to caramelize the vegetables.
- Stir in the flour and continue roasting to brown the flour.
- Remove from the oven and allow cooling for 15 minutes, and then slowly incorporate heated broth and bay leaves, sage leaves, fresh thyme sprigs and parsley stems.
- Pour into a 3-quart saucepan and bring to a boil, lower to a simmer and cook for 1 hour.
- Deglaze the roasting pan with 1 cup of broth, then pour into gravy. Return to a simmer and cook for 15–20 minutes.
- Strain the gravy and hold hot for service.
