Great Turkey Gravy

Serves: 6
Prep: 45 minutes

Stock:

Giblets and neck from the turkey
1 large yellow onion, chopped
2 carrots, chopped
1 c. celeriac (celery root) or 2 stalks celery, chopped
3 1/2 c. water
2 tsp. sea salt
4 peppercorns
1 bay leaf
1 sprig fresh thyme (or 2tsp. dried)
3 sprigs fresh parsley

Gravy:

4 tbsp. fat from turkey pan drippings
4 tbsp. white flour
1/2 c. cream or 1/4 c. plain yogurt
2 tbsp. minced fresh parsley
1/2 tsp. minced fresh sage or thyme

1. While turkey is roasting, place stock ingredients in a saucepan and cook on medium low at least 30 minutes. For a richer stock, simmer on low for 2-3 hours. Remove giblets and neck from the stock and if you wish, chop giblets and neck meat and set aside. Strain stock and set aside.

2. Prepare gravy in the roasting pan after the turkey has been removed and set aside to “rest.” Make sure to use hot pads when handling the pan.

3. Pour roasting pan juices into a glass measuring cup and allow ft to rise to the top. Skim fat from juices. Discard remaining fat. Reserve juices.

4. Place roasting pan over medium heat on the stove top. Add reserved 4 tbsp. fat and gradually sprinkle in flour, mixing vigorously with a wooden spoon. Scrape up any brown bits from the bottom of the roasting pan, being careful not to let flour mixture burn. Once the flour is thoroughly incorporated and the mixture is browned, whisk in the stock and remaining pan juices. (Use enough liquid to equal about 5 c.) Simmer, stirring constantly, for 5 minutes. Remove from heat.

5. Place one cup of gravy in a measuring cup and stir in three ice cubes to cool slightly. Mix in cream or yogurt and fresh herbs; then add to the pan of gravy. If desired, add the giblets and neck meat. Add salt and pepper to taste and serve.