Thanksgiving morning here. Last night I had the turkey stock simmering (wings and necks bought separately, half garlic head, thyme, parsley, whole peppercorns, 3 bay leaves, dried basil, about 5 hours of simmer) to use in gravy, stuffing, etc.
For the turkey I role up a couple of pieces of tin foil into logs to put at bottom of roasting pan to lay turkey on. After the turkey is done, I life it out and the foil logs, to prepare the gravy:
1. tip and remove most of fat being careful not to lose the tasting bits of carmelized turkey on botton of pan.
2. put pan (sans turkey) on a medium burner or two (want it to simmer a little). Deglaze with light vermouth, scraping the tasty scraps on the bottom. At this point could add some diced mushrooms if want to (I don't). Mix a TBS of flour in a jar with a cup of room temp turkey stock, or water. Shake to turn into slurry. While roasting pan is simmering pour the slurry in, stir or whisk till it thickens. Can add more flour slurry if not thick enough. Season with salt, pepper, fresh thyme, sage, a squeeze of lemon, dried basil, etc, according to your creative juices. I often add some white wine or vermouth, letting it simmer to rid it of alcohol. Play with stock, slurry, any other liquids to rich your taste with seasoning, thickness, flavor.
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