Sunday, February 20, 2011

Recipe: Gravy for Deep Fried Turkey

Deep frying a turkey has precious few downsides. In fact, I can think of only two:

1) You can easily burn your house down.
2) You don't end up with a roasting pan full of browned bits from which to make an outstanding gravy.

I'll be dealing with the more serious of these two issues. Here's how to make a darn fine gravy from the giblets that come with your turkey:

  • Turkey giblets, with neck
  • Half a medium onion, chopped finely
  • 1/2 stick of butter (4 tablespoons)
  • 4 tablespoons flour (gluten free, if you like)
  • 2 cups chicken or turkey broth
  • Salt and pepper
  • 1 tablespoon dry white wine
  • Pinch of rubbed sage

First, roast the turkey neck in a medium cast iron skillet at 350 degrees F for an hour. Hold the other giblets back for now. However, if you happen to have any extra chicken or turkey parts on hand (say, a frozen carcass that you intended to make a soup out of), throw those in as well. 

After an hour of roasting, pull the skillet from the oven. Put it on the stove top over medium-low heat. Push the turkey neck (and any other assorted parts) off to the side, and then add the butter and finely chopped onion to the skillet. Caramelize the onions for 7-8 minutes until golden brown, stirring frequently. Add flour, and combine the flour with the rendered fat to form a smooth paste. Then add the broth, white wine, and sage.

Stir things around until you've got a stable gravy. If you get lumps or clumping along the bottom of the skillet, add liquid (a tiny bit at a time). Once the gravy has stabilized, lower the heat to low, and add the rest of the (uncooked) giblets, and cook for 45 minutes, stirring occasionally.

Remove the neck and various other giblets, and then season to taste with salt and pepper. Serve with your favorite mashed potatoes and your deep fried turkey. 


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