Savoury Herb Gravy

Makes 2.5 cups (serving size: about 3 tbsp)

The gravy, through Step 1, can be made a day in advance; just cover and refrigerate. Finish the gravy while the turkey rests before being carved.

ingredients

Ingredients
2 teaspoons vegetable oil
Reserved turkey neck and giblets
4 cups water
6 black peppercorns
4 parsley sprigs
2 thyme sprigs
1 yellow onion, unpeeled and quartered
1 carrot, cut into 2-inch pieces
1 celery stalk, cut into 2-inch pieces
1 bay leaf
Reserved turkey drippings
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

directions

1
Preparation
2
Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook 5 minutes, browning on all sides. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hour). Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely. Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid.
3
Strain the reserved turkey drippings through a colander over a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.
4
Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt, and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.

notes

Nutritional Information CALORIES 21(43% from fat); FAT 1g (sat 0.2g,mono 0.2g,poly 0.5g); IRON 0.2mg; CHOLESTEROL 4mg; CALCIUM 2mg; CARBOHYDRATE 1.7g; SODIUM 160mg; PROTEIN 1.3g; FIBER 0.1g

Source: Arwa