Turkey stock can be made ahead. It helps to have it on hand when I’m juggling many other tasks on Thanksgiving day. I finish the gravy after the turkey comes out of the oven using the drippings.
1 turkey neck
2 carrots, peeled and cut into 1 inch pieces
1 medium onion
1 bay leaf attached to the onion with 3 cloves
2 tablespoons canola oil
salt and pepper to taste
Preheat oven to 400 degrees.
Rinse turkey neck and pat dry with a paper towel. In a medium bowl add turkey neck, carrots, onion and canola oil. Mix until the meat and vegetables are coated all over with the oil. Salt and pepper generously. Put turkey neck into a oven proof dish. Roast for 30 min. Remove from oven, add vegetables and continue roasting for another 20 min. until everything is dark golden. Remove from oven. Transfer meat and vegetables to a medium saucepan. Add 2 cup of water to the roasting dish and scrap up all the bits. Add to the sauce pan and cook over medium heat for 20 min. Strain into a measuring cup. Discard vegetables and turkey neck. Can be made a day ahead up to this point and refrigerated over night.
1/4 cup unsalted butter
1/4 cup white rice flour
1 cup turkey stock
turkey pan drippings
Melt butter in sauce pan. Add rice flour and whisk constantly for 2 min. It will look just a little lumpy. Add 1 cup of turkey stock, whisking vigorously until it thickens. If the lumpiness persists strain through a small mesh sieve and return to cleaned sauce pan. Add turkey pan drippings to taste and whisk until the gravy is hot. Serve at once.
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