This gravy is meant to accompany the White House Thyme-Roasted Turkey, but it would go well with just about any roasted turkey. If you are cooking the White House bird, the gravy components can share the 425-degree oven during the turkey's initial one-hour browning time.
Don't skip the step of adding the turkey pan drippings to the gravy: They will lend a deeper flavor and and add color.
Servings: 5.5 cups
- 2 pounds turkey wings and/or neck bones, plus the contents of the turkey's giblet packet, excluding the liver
- 2 medium onion, coarsely chopped (about 3 cups)
- 3 medium carrots, cut into large dice (1 1/2 cups)
- 1 head garlic, cut in half horizontally
- 3 ribs celery, cut into 1-inch lengths (1 1/2 cups)
- 2 sprigs thyme
- 1 bay leaf
- 1 teaspoon whole peppercorns
- 1/2 cup flour
- 1 cup sherry
- 8 cups water
Preheat the oven to 425 degrees. Roast the turkey wings, bones and/or giblets in a single layer in a small roasting pan. When they have begun to brown nicely, after 20 to 30 minutes, add the onions, carrots, garlic, celery, thyme, bay leaf and peppercorns, and roast for 10 minutes.
Transfer the roasting pan to the stove top over medium-high heat (using one or two burners, depending on the size of your pan). Add the flour and stir to coat the contents of the pan. Pour in the sherry and use a flat wooden spoon to scrape up any browned bits that are stuck to the bottom of the pan. Scrape the contents of the pan into a large saucepan.
Add the water and bring it just to a boil over medium-high heat, then reduce the heat so that it is barely bubbling. Cook uncovered for about 1 hour, until the liquid has thickened somewhat. Cover the pan and keep it warm.
Scrape any drippings from the turkey roasting pan into the saucepan and stir to combine. Pour the gravy through a strainer into a bowl or gravy separator and discard the solids left in the strainer. Skim the fat from the surface of the gravy or use the gravy separator to remove the fat. Transfer to a gravy boat or other serving vessel.
Adapted from White House executive chef Cristeta Comerford.
Tested by Jane Touzalin.
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