There are a few chef tips to making a winning Herb Gravy for the turkey. Most importantly, start by using roasted turkey neck and giblets. Next, deglaze the pan's drippings with a good quality broth. This creates a rich, flavorful base for your gravy. You can even purchase an extra neck or two with giblets to make extra gravy.
The average serving size per person is two to three ounces, but somehow there never seems to be enough, so why not have extra gravy on hand. Now, for the Exec Chef Tip: A day ahead, roast the neck & giblets and make the gravy as any Saucier would do.
Savory Herb Gravy
Makes 14 1/4 cup servings
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2 cups drippings from roasted turkey
roasted turkey neck & giblets
2 cups chicken broth
3 Tablespoons fat from turkey drippings
3 Tablespoons all-purpose flour
1 Tablespoon fresh sage or parsley
fresh ground black pepper, to taste
In a saucepan, place drippings from roasted turkey, roasted turkey neck, giblets, and chicken broth over high heat. Heat to boil, then reduce heat to low; cover and simmer 15 minutes.
To degrease, strain turkey neck and giblets from broth into a bowl, place bowl with broth over another larger bowl with ice to cool quickly; until the fat rises to the top. Discard neck & giblets.
Remove fat from top of chilled broth reserving 3 tablespoons of fat.
Heat a 2-quart saucepan add the 3 tablespoons of fat from the poultry drippings and add flour while whisking; continue to cook and stir until the flour turns golden.
Gradually whisk in broth mixture. Bring to a boil while continuing to whisk, until gravy begins to thicken. Simmer 5 minutes.
Add fresh sage and black pepper.