The Campbell's Soup Company chefs, bakers & I were blessed with the opportunity to cook a large, holiday dinner annually for about 400 people at the Salvation Army in Camden. I had a talented team so there was very little for me to do... but I did get to make the gravy! (about 20 gallons)
This is the exact same delicious gravy.
Thanksgiving Turkey Gravy
I always love Thanksgiving dinner but the sides & especially the gravy are my favorite part. I always purchase a package of turkey wings & bones to make a veloute while the turkey is roasting & fortify the gravy with the goodies (fond) under the roast turkey & mirepoix.
Prep Time: 60 min
Cooking Time: 3 hours
Ingredients
Yield: 10 portions
Turkey Stock
2 lbs. Turkey bones
1 C Olive oil or butter
1 lb. Mirepoix (carrot, celery, onion)
Bay leaf, thyme
Salt & Pepper
2 qts Water
Turkey Gravy
2 oz Olive oil
4 oz AP flour
1.5 qt Turkey stock
4 oz Heavy cream (0ptional)
Giblets, roasted & chopped (optional)
How to prepare Turkey Gravy
Step 1
Remove the giblets and neck from the cavity of the turkey. Add a little olive oil to a roasting pan & heat in the oven, add the turkey, giblets & mirepoix into the hot oil, roast in a preheated oven (350°F) until nicely browned-about 20 minutes.
Step 2
Put the roasted turkey pieces & mirepoix into a sauce pot, deglaze the brown fond on the bottom of the roasting pan, scrape it up and add to the pot; add 2 qts of water, bay leaf and thyme-simmer for 2 hours. Strain.
Put olive oil into a small pot, add the AP flour to create a roux. Cook the roux for about 6 minutes so that the color is tan/blonde. Use a wooden spoon to stir the flour from the sides of the pot.
Slowly add turkey stock to the roux, whisking to develop a smooth sauce. Cook at low heat for 30-45 minutes.
When the turkey is finished roasting & resting, scrape up any roasted turkey fond, scraps and mirepoix; add to the gravy to fortify. Add cream at this point. (optional)
Strain the gravy and add the chopped giblets, season to taste.
